🍚 Crispy Garlic Rice with Ginger Soy Mushrooms & Scallions

Golden pan-fried garlic rice topped with umami-packed sautéed mushrooms glazed in a ginger-soy sauce and finished with scallions and sesame seeds. Crispy, savory, and packed with punchy flavor.

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Ingredients (serves 2–3):

For the garlic rice:
• 2 cups cooked jasmine or basmati rice (cold, day-old is best)
• 3 tbsp vegetable oil
• 4 garlic cloves, thinly sliced
• Salt, to taste

For the mushrooms:
• 1 tbsp sesame oil
• 2 cups mushrooms (shiitake, cremini, or mixed), sliced
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tsp rice vinegar
• ½ tsp honey or maple syrup
• Optional: pinch of chili flakes

To finish:
• 2 scallions, thinly sliced
• 1 tsp sesame seeds
• Optional: fried egg on top or tofu for added protein

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Instructions:
1. Make crispy garlic oil: Heat oil in a large nonstick pan. Add garlic slices and cook until golden and crisp (watch carefully). Remove garlic and set aside.
2. Fry the rice: In the same oil, add the cold rice. Press down with a spatula and cook undisturbed until crispy on the bottom, then stir and crisp more. Season with salt.
3. Cook the mushrooms: In a separate pan, heat sesame oil. Add mushrooms and cook until browned. Stir in soy sauce, ginger, vinegar, honey, and chili flakes. Simmer 1–2 minutes until glazed.
4. Assemble: Spoon garlic rice into bowls. Top with glazed mushrooms, scallions, sesame seeds, and crispy garlic.

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