Mushroom Fried Rice with Eggs

Add 1 tbsp canola oil to the wok. Stir-fry the red onion and the white parts of the scallions for about 1 minute, until slightly softened and fragrant. Add the sliced shiitake mushrooms and cook for 30 seconds.

Add the remaining 1 tbsp canola oil, then add the button mushrooms and oyster mushrooms. Stir-fry for 1 to 2 minutes, until the mushrooms soften and begin to brown. Splash in the remaining Shaoxing wine and cook for a few seconds more.

Add the rice to the wok. Stir-fry while pressing out any remaining clumps with your spatula. Cook for 3 to 5 minutes, until the rice is evenly heated and steaming hot.

Give the sauce a quick stir, then pour it over the hot rice. Toss immediately with a lifting and folding motion so the rice is evenly seasoned and colored.

Taste the fried rice and adjust if needed with a little more salt, soy sauce, or MSG to suit your preference.

Return the scrambled eggs to the wok and add the green parts of the scallions. Toss for 30 seconds, just until everything is combined. Serve hot, with chili oil or your favorite chili sauce on the side if desired.