Kat Can Cook

0 Heat 2 teaspoons of oil in a large cast iron pan over medium-high heat.
1 When warm, add the whisked eggs and cook until scrambled, stirring occasionally. Remove egg, and transfer to a small bowl for later use.
2 Add chopped mushrooms to the dry pan and cook, untouched, for 1-2 minutes to begin to release the water from the mushrooms.  Once they appear dry, add an additional 1 tablespoon butter to the pan.
3 Add the onion, garlic, carrots, and peas and season with a generous pinch of salt and pepper. Cook, stirring, for 4-6 minutes until cooked.
4 Increase heat to high, add in 1 tablespoon more of olive oil then add the rice, 2 of the sliced green onions, soy sauce and oyster sauce (if using), and stir until combined.
5 Cook, untouched for 1-2 minutes to get the rice crisp on the bottom before stirring and cooking for another 3-4 minutes.
6 Stir the cooked eggs and sesame oil in and cook for another 30 seconds.
7 Taste, add more soy sauce if needed, and serve with the remaining sliced green onion on top.
8 Enjoy