Steps

1. Heat 1 tbsp of Taihaku Sesame Oil in a frying pan and add 1 beaten egg. As soon as the egg starts to foam, immediately add 250g of cooked rice and flip.
   🕒 01:04
2. Using a spatula, stir-fry while cutting the rice. Once the egg and rice are combined, turn off the heat.
   🕒 01:42
3. Add 2 pinches of salt and a pinch of pepper to the rice, and turn the heat back on.
   🕒 02:08
4. Add 1 tsp of soy sauce and stir-fry over high heat, then drizzle with 1 tsp of sesame oil for fragrance and finish.
   🕒 02:31
5. Invert a bowl and place it in the pan, then pack the fried rice around the sides. Flip onto a plate and shape.
   🕒 03:07
6. Roughly chop 150g of mushrooms (Maitake, Shiitake, Shimeji).
   🕒 03:51
7. Heat a small amount of oil in a frying pan and stir-fry the chopped mushrooms. Cover and steam-fry. [This is the secret!] Stir-frying the mushrooms after heating the oil at a low temperature will bring out their flavor.
   🕒 04:12
8. In a separate bowl, combine 1 tbsp of Oyster Sauce, 1 tsp of Soy Sauce, 1 tsp of Cooking Sake (Rice Wine), and 2 tbsp of Chicken Stock to create the sauce.
   🕒 04:26
9. Once the mushrooms release their moisture, add the prepared sauce and stir-fry quickly.
   🕒 05:27
10. Add green onion to taste and mix briefly, then drizzle with sesame oil at the end.
    🕒 05:48
11. Gently remove the small cup from the center of the fried rice, and top with the mushroom sauce to complete the dish.
    🕒 06:19