Servings: 4

1/2 pound oyster mushrooms ½ pound oyster mushrooms
2 scallions 2 scallions
3 Tablespoons avocado oil 3 Tablespoons avocado oil
sea salt & pepper sea salt & pepper
2 garlic cloves, minced 2 garlic cloves, minced
1-inch piece ginger, minced 1-inch piece ginger, minced
2 cups cooked and cooled white or brown rice 2 cups cooked and cooled white or brown rice
2 large organic eggs 2 large organic eggs
3 Tablespoons soy sauce or nama shoyu 3 Tablespoons soy sauce or nama shoyu
Thinly-sliced nori or kelp flakes (for serving - optional) Thinly-sliced nori or kelp flakes (for serving - optional)
Sriracha hot sauce (for serving - optional) Sriracha hot sauce (for serving - optional)

Cut the mushrooms away from their dirty base if they're still attached and tear into bite-sized pieces. Thinly slice the top third of the scallions (greenest end) and set aside. Cut remining two-thirds in half lengthwise and then into 1-inch pieces.
Heat 2 Tablespoons of the oil in a 10 to 12-inch non-stick saute pan over medium-high heat. Add mushrooms, season with salt and cook for 3 to 5 minutes, until starting to brown. Add bottom scallion pieces, garlic and ginger and cook for another 30 seconds.
Add the rice and cook for 2 more minutes, stirring every so often to make sure the rice isn't sticking. Make a well in the center, add the remaining tablespoon oil and crack in the eggs. Stir the eggs with a wooden spoon to scramble them until cooked through.
Mix the eggs into the rice mixture, then stir in sliced green scallions and soy sauce. Transfer to a serving bowl. Garnish with nori and sriracha as desired.