Step 1

Cut the mushrooms according to the type you use. For oyster mushrooms and shimeji mushrooms, tear them into smaller bite-size pieces. For button mushrooms and king oyster mushrooms, slice them.

Step 2

Combine the sauce ingredients in a small bowl. Stir to mix well.

Step 3

Add 1 tablespoon of oil (or butter) into a large skillet and heat over medium-high heat until hot. Add the beaten eggs. Scramble the eggs until just cooked, transfer to a plate.

Step 4

Add the mushrooms and a pinch of salt. Stir a few times to coat with oil. Let cook without disturbing until the bottom turns golden brown. Flip to cook the other side until golden brown and there’s no liquid left in the pan.

Step 5

Move the mushrooms to one side of the pan and add another 1 tablespoon of oil (or butter) and the rice to the other side. Cook and chop the rice with your spatula to separate the grains.

Step 6

Mix everything together. Swirl in the sauce mixture. Cook and stir constantly, until the rice turns an even color.

Step 7

Add back the eggs and the green onion. Stir to mix everything well. Carefully taste the rice. Season lightly with salt if needed. Transfer everything to a serving plate and serve hot as a side or a light main dish.