Steps

1. Spread the freshly cooked rice (300g) on a plate lined with plastic wrap and let it cool to room temperature.
   🕒 01:02
2. Finely chop the shiitake mushrooms (50g) and mushrooms (50g) separately.
   🕒 01:27
3. Lightly beat 1 egg.
   🕒 01:46
4. Heat 2 tbsp of White Sesame Oil in a frying pan over medium heat.
   🕒 01:56
5. Pour in the beaten egg. When the edges start to bubble, place the rice (300g) on top of the egg and stir-fry, turning it over in large motions.
   🕒 02:11
6. Once the rice and egg are evenly mixed, add half of the chopped mushrooms. Increase the heat and season with salt (to taste) and pepper (to taste).
   🕒 02:49
7. Create a well in the center of the pan, add soy sauce (to taste) to add aroma, add a little White Sesame Oil, and mix everything well.
   🕒 03:43
8. Taste the fried rice and adjust the aroma with a little more soy sauce (to taste) if necessary.
   🕒 04:20
9. Place a small inverted bowl on a plate, covered with plastic wrap. Pack the stir-fried rice around it to shape it into a mold.
   🕒 04:48
10. Wipe the same frying pan with paper towels. Add the remaining chopped mushrooms to the pan without oil over low heat and stir-fry until fragrant.
    🕒 05:43
11. Once the mushrooms are fragrant, add 1 tbsp of Cooking Sake (Rice Wine), 1 tsp of Oyster Sauce, 3 tbsp of Water, and 1/2 tsp of Chicken Bouillon Powder and simmer.
    🕒 06:18
12. Add 1 tbsp of minced Green Onion and gradually add the Potato Starch slurry (1 tbsp Potato Starch mixed with 1 tbsp water) to thicken the sauce.
    🕒 07:16
13. Drizzle in 1 tbsp of Sesame Oil for aroma.
    🕒 07:37
14. Remove the rice mold and the small bowl from the center. Pour the mushroom gravy into the indentation.
    🕒 07:54
15. Garnish with chives (to taste) and serve.
    🕒 08:30