4 T. vegetable oil (divided)
1 pound mushrooms cut in cubes
1 T. Sesame oil
2 T. Fresh ginger, minced
1/4 t. Fresh garlic, minced
3-4 c. cooked white rice, cold (I usually use jasmine rice)
1 c. Pistachios, shelled
1/2 c. frozen peas
1/4 c. scallions, chopped
3 T. Oyster sauce (I use Healthy Boy Brand Vegetarian Mushroom Sauce)
1 T. Chinese mustard, dried but you can substitute wet
2 T. Soy sauce
Sea salt
1 1/2 c. Chinese bok choy or Chinese mustard greens (I toss the greens in at the last minute but add the white parts with the peas and pistachios)
2 c. Fresh mung bean sprouts

1. In a wok (or large non-stick fry pan) over high heat, heat 2 T. of oil until oil begins to smoke
2. Cook mushrooms and remove when cooked
3. Add remaining 2 tablespoons of peanut oil and sesame oil into wok and return to high heat
4. Quickly cook together ginger and garlic for 10 seconds or until fragrant
5. Add rice, pistachios, peas and scallions (and white part of the bok choy) and continue stir frying for 2 minutes, stirring often
6. Add mushrooms, oyster sauce, water, mustard and soy sauce and let cook 3-5 minutes or until hot throughout
7. Remove from heat and season with salt if needed
8. Stir in Chinese greens while rice is still hot
9. Mold warm fried rice onto warm serving plates and garnish with bean sprouts

NOTE: this recipe feeds a small army. It fills a whole large saucepot.