Mushroom Fried Rice

1 : Rinse the rice until water runs clear.

2 : In a medium-sized saucepan, boil rice with water until it reduces to the rice level.

3 : Cover, and simmer on low for 15 minutes until water is absorbed and rice is tender.

4 : Remove from heat, cover for 5 minutes to steam and fluff rice.

5 : Let rice cool to room temperature and refrigerate overnight.

6 : Heat 1 tbsp oil, cook shiitake and oyster mushrooms for 5 minutes until tender and browned.

7 : Season mushrooms with light soy sauce, set aside.

8 : Add 2 tbsp oil to wok, stir in day-old rice and sauce mixture.

9 : Add back mushrooms, chili oil, and scallion whites.

10 : Mix well, garnish with more scallions, and enjoy!