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In a small mixing bowl whisk together 1/4 cup of the sherry, orange juice, vinegar, chile and ginger. Set aside.
Heat a large skillet over medium heat until hot. Add onion and cook until beginning to brown and stick to the pan, about 4 minutes. Stir in remaining 1/4 cup sherry. Add kale, mushrooms and snap peas, and cook, stirring frequently, until softened, about 3 minutes. Stir in rice blend and orange juice mixture, and cook until most liquid is absorbed, rice is heated through and vegetables are crisp-tender, about 6 minutes. Remove from heat, garnish with sesame seeds and serve.