Step 1

In a large skillet or wok over medium-high heat, heat the oil until it shimmers. Add the mushrooms and stir-fry until they turn lightly golden, 1 to 2 minutes. Use a slotted spoon to transfer them to a plate.

Step 2

Add the ginger, garlic and chiles to the skillet, along with a little more oil if the skillet is dry, and stir-fry until fragrant, 20 to 30 seconds. Add the cooked rice, increase the heat to high, and stir-fry until it’s well coated and hot, 2 to 3 minutes.

Step 3

Add the pepper, No-Fish Sauce (if using), soy sauce and Shaoxing wine. Taste, and season with salt as needed.

Step 4

Use a spatula to spread the rice into an even layer in the skillet. Pour the beaten egg evenly over the rice, and stir-fry until the egg is cooked and incorporated, 1 to 2 minutes.

Step 5

Spread the rice into an even layer again, add the mushroom shreds, and stir-fry briefly to warm them through, about 1 minute. Add the scallions and cilantro and stir-fry just until wilted.

Step 6

Serve hot, with lime wedges for squeezing over.