Step 1

Take your soaked shiitake mushrooms, and squeeze out any excess water. Trim away any tough stems if necessary, thinly slice the mushrooms, and set aside.

Step 2

In a small bowl, combine the hot water, light soy sauce, salt, MSG (if using), sugar, and white pepper.

Step 3

In a separate bowl, add the eggs, ½ teaspoon Shaoxing wine, the sesame oil, and a large pinch of salt. Beat until combined.

Step 4

Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them).

Step 5

Heat a wok over medium high heat. Spread 1½ tablespoons of oil around the perimeter of the wok. Add the seasoned beaten eggs and scramble until they’re just barely cooked (you don’t want the eggs to be browned at all), using a metal wok spatula to cut the eggs into smaller pieces. Remove from the wok and set aside.

Step 6

With the wok still over medium high heat, spread 1 tablespoon of oil around the perimeter, and add the red onions and the white portion of the scallions. Stir-fry for about 1 minute, until the onions are beginning to turn translucent. Add the sliced shiitake mushrooms, and stir-fry them for about 30 seconds.

Step 7

Add the remaining tablespoon of canola oil around the perimeter of the wok, followed by the sliced button and oyster mushrooms. Stir-fry for 1 to 2 minutes, or until the fresh mushrooms are lightly browned and caramelized. Add the remaining tablespoon of Shaoxing wine.

Step 8

Add the rice. Use your metal spatula to alternate between stir-frying the rice and flattening it against the surface of the wok to break up any large clumps and heat it through, until the rice is steaming. This should take 3-5 minutes, depending on your heat level and whether you started with day-old (longer cook time) or freshly cooked rice.

Step 9

Once the rice is warmed (very important, or the sauce will not mix as well and the color of the rice will not be as uniform), stir up the sauce mixture and pour it over the rice. Immediately mix with a scooping motion to evenly coat the rice.

Step 10

Give the rice a taste and add more salt, soy sauce or even MSG to taste if you feel it needs something extra!

Step 11

Add the egg and the green part of the scallions, and stir-fry the rice for another 30 seconds. Serve with chili oil or any chili sauce of your choice!