Fried rice

Put a 12 inch nonstick pan on the stove over medium high heat.

Add oil, then the mushrooms and some salt, and stir fry about five minutes until their water has cooked out and they have browned; move them to a bowl.

Add the carrots and cabbage with a squiggle of oil and a little salt, stir fry quickly, then cover with a lid.

After four to five minutes of saute steaming covered, the carrots and cabbage should be snappy but tender; move them to the bowl.

Add the four cracked eggs with salt and scramble over medium high about 30 seconds until set, then move them to the bowl.

Add the stale rice with one last bit of oil and fry two to three minutes to get it toasty.

Add the frozen peas and the stir fry sauce of oyster sauce, soy sauce and sesame oil.

Return all the cooked vegetables and eggs, then stir carefully for about three minutes to combine while the sauce reduces to a glaze.

Squiggle over a sriracha mayo of two parts mayonnaise to one part sriracha, stirred together.