Fried rice with chicken and mushrooms

Ingredients:

• 2 tablespoons of vegetable oil
• 1 large egg, beaten
• 2 skinless, boneless chicken thighs, cut into 1cm pieces.
• 1.5 cups thinly sliced ​​shiitake mushrooms (stems removed)
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon Shaoxing wine or dry sherry
• 1 teaspoon soy sauce
• 3 cups cold cooked long grain rice
• 2 tsp toasted sesame seeds
• Thinly sliced ​​green onions, for serving

Preparation:

1. Heat a large nonstick skillet or wok over high heat, then add 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat, half-set egg pancake, about 10 seconds; transfer to a plate.
2. Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt, and cook, stirring constantly, until golden brown and barely cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon vegetable oil, then add the shiitake mushrooms and cook, stirring constantly, until golden brown, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce, and 1/4 teaspoon salt and cook until the ginger is softened, 1 to 2 minutes.
3. Add the rice, stirring to break up any clumps, and spread it out in the pan. Cook until the rice is heated through, about 3 minutes. Return the egg, chicken, and any juices to the pan and cook, stirring and breaking the egg to thoroughly distribute the ingredients, about 1 minute. Season with salt to taste, if needed. Drizzle with sesame oil, sprinkle with green onions, and serve.