Mushroom Fried Rice

20260420, #BreakfastDiary 1696, 12°C/cloudy Ground perilla seed powder oxidizes quickly, so it's best to grind only as much as you need each time. About 500kcal per serving, #MushroomFriedRice Mushroom Fried Rice.

assorted mushrooms (today: shiitake, oyster, enoki), 1/2 bowl rice, 1T soy sauce, 1T oyster sauce, 5g butter, chopped scallion, 1T sesame oil, 2T perilla seed powder

1. Slice the shiitake mushrooms lengthwise, pull the oyster mushrooms apart into individual pieces, and separate the enoki mushrooms strand by strand. 2. Heat olive oil in a pan, add the mushrooms from step 1, then add a good pinch of pepper, 1T soy sauce, and 1T oyster sauce, and sauté a bit more. 3. Add 1 bowl of rice and 5g butter and mix evenly. Press down firmly as if you're forming a crust of nurungji (crispy rice). 4. Turn off the heat, add the chopped scallion, 1T sesame oil, and a generous amount of perilla seed powder, and mix evenly. 5. Spread it out wide on the plate so the mushrooms are visible.