Mushroom Fried Rice with Pickled Ginger

Ingredients

• 2 tablespoon oyster sauce or vegetarian oyster sauce
• 1 1/2 tablespoons light soy sauce
• 1 1/2 tablespoons rice wine
• 4 tablespoons canola oil, divided
• 4 eggs, cracked into a bowl, beaten lightly
• 1/2 pound cremini mushrooms, cleaned, stems removed sliced 1/4-inch thick
• 1/2 pound shiitake mushrooms, cleaned, stems removed sliced 1/4-inch thick
• 2 medium carrots, peeled, cut into 1/4-inch cubes
• 6 cups leftover white rice
• 2 scallions, ends trimmed, green parts thinly sliced
• 1/2 cup frozen green peas
• 1/2 cup pickled ginger, chopped

Directions

1. Combine the oyster sauce, soy sauce, and rice wine with a whisk in a medium-sized bowl, then set the mixture aside.
2. Set a large wok over high heat and warm 1 tablespoon of the canola oil until it begins to smoke. Tilt the wok so the oil slicks the bottom, then add the eggs. Stir-fry until the eggs are cooked through, using a wooden spoon to break them into small pieces as they set. Move the eggs to a bowl and break them up a bit more into 1/2-inch pieces. Clean out the wok.
3. Put the wok back over high heat and add another 1 tablespoon oil. Let it heat until smoking, then tilt the wok to coat the bottom. Add only enough mushrooms to sit in 1 layer, approximately 1/2 of them. Stir-fry until they are tender but not overly soft, about 1 minute. Add them to the bowl with the eggs, then cook the rest of the mushrooms the same way. Wipe out the wok.
4. Return the wok to high heat and add the remaining 1 tablespoon oil. Once it is smoking, tilt the wok so the bottom is coated, then add the carrots. Cook until their color brightens to orange, about 30 seconds. Add the rice and stir-fry until it is very hot, scraping and tossing so it does not stick to the bottom of the wok. Add the cooked eggs and mushrooms, then the frozen peas. Stir-fry until everything is warmed through. Pour in the sauce and keep stir-frying until the rice is coated all over and the sauce has disappeared into it. Turn off the heat and fold in 1/2 the scallions.
5. Spoon the fried rice onto 4 plates. Finish each portion with plenty of pickled ginger and, if you want, more scallions. Serve immediately.