1 tablespoon oil
2 cups rice, preferably long grain, cooked and then refrigerated or frozen
1.5 cups any kind of mushrooms, I used dried cloud ear mushrooms also known as Chinese black fungus
2 cups fresh spinach
1 cup green onions
2 teaspoons mushroom vegetarian oyster sauce or soy sauce
1 teaspoon sesame oil
Salt to taste
Soak mushrooms for 2 hours to reconstitute if you are using dehydrated ones. Drain them in a colander and set aside. Prepare ingredients and place them stove side. Be sure to use refrigerated or frozen rice as only then will it be firm enough to stand up to heat.
In a large pan, heat the oil to the smoking point. Add the mushrooms and the rice. Stir fry about one minute. Add the spinach, mushroom or soy sauce, and green onions. Toss to combine until evenly distributed. Finish with sesame seed oil and salt, mix through, and take off heat.