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Export 14 ingredients for grocery delivery
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.
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