Step 1

Prepare the mushroom by rinsing them briefly, wiping dry with paper towels, cutting the stems and slicing. Set aside.

Step 2

In wok or large non-stick skillet, heat vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute.

Step 3

Add mushrooms, garlic and ginger; cook, stirring, until mushroom has softened, about 3 minutes.

Step 4

Stir in rice and peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into ring around edge of pan, leaving space in center; pour eggs into center. Cook, stirring eggs occasionally, until softly scrambled, about 2 minutes.

Step 5

Stir in rice mixture, soy sauce, oyster sauce(if using), Sriracha and sesame oil; cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.