Fried Rice Fiesta

Heat a large wok or skillet over high heat until very hot, about 1-2 minutes. Add the sesame oil and swirl to coat the bottom of the pan evenly.

Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning and release its aromatic oils.

Add the thinly sliced mushrooms and cook for 2-3 minutes, stirring frequently, until they begin to soften and release their moisture.

Stir in the cooked brown rice, breaking up any clumps with the back of a spatula, and cook for 2-3 minutes until the rice is heated through and slightly crispy at the edges.

Add the defrosted frozen peas and sliced water chestnuts, tossing to combine and distribute evenly throughout the rice mixture.

Pour in the soy sauce and rice wine vinegar, stirring constantly to coat all the rice grains evenly with the seasonings.

Add the sliced radishes and scallions (reserving some scallion greens for garnish if desired), tossing everything together for 1 minute until the vegetables are just warmed through.

Transfer to a serving platter and serve immediately while hot, garnishing with reserved scallion greens if available.