You can find sweet rice at a Japanese grocery store or an Asian food store. Cooking tip for the rice, you need to soak it for at least one hour but it is better to soak overnight because it brings out the sticky texture.
Measure out 1 cup of sweet rice and rinse it 3 to 4 times after soaking. Then place in a pot.
When I lived in Seoul I learned that the best way to measure the amount of water that you need in your rice is to place your hand flat on the surface of the rice in the bottom of the pot and add enough water to cover your hand up to the level of your knuckles.
Bring to a boil and then simmer with the lid on for 15-20 min or until water is absorbed.
Meanwhile cut up the kale into small strips removing the stem.
Cut the shiitake mushrooms into slices and slice the fennel very thin.
Place some olive oil in a frying pan and once heated add the fennel and fry for 5 -8 minutes or until soft
Add the mushrooms and kale and cook for a few more minutes
Add some salt near the end of cooking, to taste.
Once the rice is cooked add the rice to the frying pan with the rest of the ingredients.
Mix everything together and cook for a few more minutes
Remove from the heat and mix in the pumpkin seeds with a drizzle of olive oil on top with some salt and pepper to taste and voila you have a bowl of delicious rice!