Ingredients

• 1 tbsp oil
• 4 cups sliced cremini mushrooms
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 large eggs, beaten
• 3 cups leftover cooked rice
• 1 cup halved snap peas
• 2 tbsp soy sauce
• 2 green onions, thinly sliced
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Add the mushrooms and season them with salt and pepper to taste. Cook the mushrooms, stirring occasionally, until they begin to brown, about 5 to 7 minutes. Add the onion and cook, stirring occasionally, until they begin to soften, about 1 to 2 minutes. Stir in the garlic and ginger. Cook, stirring, until they become fragrant, about 30 seconds.
Push the vegetables to one side of the skillet and on the other side, add the eggs. Stir the eggs constantly until they are cooked through. Combine the mushrooms and eggs and stir in the cooked rice. Add the snap peas and soy sauce. Cook, stirring, until the rice is heated through and the snap peas are bright green, about 2 to 3 minutes.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.