Mushroom Scallion Fried Rice

For an impromptu dinner date, I had few ingredients on hand, and a ton of leftover rice. Creativity knows no bounds in my kitchen, and I modified my basic fried rice with some mushrooms, scallions, carrots, and sesame seeds into a fabulous dinner!

Mushroom and Scallion Fried Rice

Serves 3-4, all ingredients (minus rice) are optional and exchangeable. Took me about 45 min.

3 scallions, sliced into coins, whites separated from greens

1/2 pack button mushrooms (about 6 mushrooms), cubed

1 carrot sliced in coins

3 cloves garlic, minced

3.5 cups of already cooked, been-sitting-in-the-fridge-too-long, dry rice

1-2 tablespoons of soy sauce - you'll need more than you think

1 tablespoon sesame seeds

1. Heat a large wok (or in my case, a stainless steel pot) until hot. Add one tablespoon olive or vegetable oil and saute the garlic and scallion whites.
2. Add carrot and mushroom. Saute until softened. 
3. Add the rice. Break up the large chunks with a spatula, but don't crush the rice. You want the grains to stay whole. Fry with the existing veggies and such, but keep the rice moving - if you let it sit it will stick to the bottom!
4. Season with soy sauce until desired saltiness is reached.
5. When the rice is dry and fully incorporated with the veggie mix, serve in large bowls.
6. Top with a sprinkle of scallion greens and sesame seeds.