Begin by slicing your mushrooms thinly and chopping the green onions into small pieces. Mince the garlic and ginger, setting everything aside within easy reach.
Heat your wok or skillet over medium-high heat until hot, then add a tablespoon of oil. Once shimmering, add the sliced mushrooms and cook for 5-7 minutes, stirring often, until they release their juices and turn golden with crispy edges, filling your kitchen with an earthy aroma.
Add the minced garlic and ginger to the mushrooms, cooking for about 1 minute until fragrant and slightly toasted. Stir well, letting the aromatics coat the mushrooms evenly.
If using eggs, push the mushroom mixture to one side of the pan. Pour the beaten eggs into the cleared space and scramble gently until just set, integrating them with the mushrooms as they cook. Alternatively, skip this step for an egg-free version.
Lower the heat slightly and add another tablespoon of oil if needed. Toss in the cooked rice, breaking up any clumps, and stir-fry for 3-4 minutes until the rice is heated through, slightly crispy at the edges, and coated with the flavors.
Pour the soy sauce over the rice and drizzle the toasted sesame oil, stirring constantly to evenly distribute the seasonings. The rice should shimmer with a glossy finish and smell savory and toasty.
Return the sautéed mushrooms to the rice, mixing thoroughly to combine all flavors. Cook for another minute until everything is heated and fragrant.
Toss in the chopped green onions, stirring to brighten the dish with fresh flavor. Taste and adjust seasoning if necessary—add a splash more soy or sesame oil if desired.
Serve the mushroom fried rice hot, garnished with extra green onions or a drizzle of sesame oil for an added aroma. Enjoy the chewy, savory bites with crispy rice edges and earthy mushrooms.
