Method
- Trim the mushroom bases and cut larger caps into similar-size pieces. Heat one tablespoon oil in a wide skillet.
- Cook mushrooms for 8–10 minutes, stirring occasionally, until cooked through. Add scallion whites and garlic for the last minute.
- Add remaining neutral oil, cold rice, and peas. Break up clumps and stir-fry until the rice and peas are piping hot throughout.
- Add soy sauce and sesame oil, stir thoroughly, and finish with scallion greens. Serve immediately; do not repeatedly cool and reheat.
Cook’s note
Use properly refrigerated rice, not rice left out overnight. If the pan is crowded, cook smaller batches so the rice heats evenly.
Original cooking suggestions, not a tested commercial formula or medical dosing advice. Use labeled ingredients suitable for you.