Mushroom Fried Rice

- 230g / 8.1oz Oyster mushrooms
- 2 Scallions
- 3 tbsp Avocado oil
- 2 cloves minced Garlic
- 1 inch minced Ginger
- 480ml / 16.2fl oz cooked and cooled White or brown rice
- 2 large Organic eggs
- 3 tbsp Soy sauce or nama shoyu

1. Cut the mushrooms into bite-sized pieces. Thinly slice the top third of 2 Scallions, set aside. Cut the remaining into 1-inch pieces.
2. Heat 2 tbsp Avocado oil in a 10- or 12-inch nonstick sauté pan over medium-high heat.
3. Add 230g / 8.1oz mushrooms, season with salt and black pepper, cook for 3 to 5 minutes until starting to brown.
4. Add the scallion pieces, 2 minced Garlic cloves, and 1-inch minced Ginger, cook for another 30 seconds.
5. Add 480ml / 16.2fl oz cooked and cooled white or brown rice, cook for 2 more minutes, stirring occasionally.
6. Make a well in the center, add the remaining 1 tbsp Avocado oil, crack 2 large Organic eggs, and scramble until cooked.
7. Stir the eggs into the rice mixture, add sliced scallions and 3 tbsp Soy sauce, mix well. Serve with nori or sriracha if desired.