Mushroom Fried Rice

Heat a wok or large skillet over high heat and add 2 tbsp canola oil, swirling to coat the surface evenly. Once the oil shimmers, add minced garlic and stir-fry for 30 seconds until fragrant, then add minced chicken fillet and cook until no longer pink, breaking it into small pieces as it cooks.

Add the prawns to the wok and stir-fry until they turn opaque and pink, about 2–3 minutes, then transfer the chicken and prawns to a clean plate.

Add 1½ tbsp canola oil to the same wok and add the sliced onion, cooking over medium-high heat until translucent and softened, about 3 minutes.

Add the sliced green chillies to the onion and stir-fry for 1 minute, then add the button mushroom, enoki mushroom, and sliced shiitake mushroom, stirring continuously.

Push the mushroom mixture to the side of the wok and add the remaining 2 tbsp canola oil to the center, then add the cooked rice and break up any clumps using the back of a spatula or spoon.

Toss the rice with the mushroom mixture, breaking up clumps as you stir-fry over high heat for 2–3 minutes until the rice grains are heated through and separated.

Add the oyster sauce, chicken powder, salt, and hoisin sauce directly to the rice, stirring constantly to distribute the seasonings evenly throughout.

Return the cooked chicken fillet and prawns to the wok and toss everything together for 1–2 minutes until all ingredients are heated through and well combined.

Transfer the mushroom fried rice to a serving platter and serve immediately while hot.