Ingredients
2 tablespoons vegetable oil
12 fresh medium shiitake mushrooms, stems removed, caps julienned
4 scallions, root and dark green ends trimmed, and 6-inch stalks thinly sliced into rounds
4 cups day-old cooked brown rice, refrigerated overnight and crumbled
1 1/2 tablespoon Japanese dark soy sauce
1 tablespoon kosher salt
Freshly ground black pepper
1 large Nori paper, julienned into 1-inch-long strips

Directions
Heat 1 tablespoon oil in a wok over high heat. Stir-fry the shiitakes and scallions until just wilted, about 2 minutes. Transfer them to a plate.

Add the remaining oil and the rice to the wok, then the soy sauce and mirin, and stir-fry until the grains are heated through, dry and separate, about 20 minutes.

Return the mushrooms and scallions to the wok, adjust the seasoning with salt and pepper, and stir-fry to distribute evenly. Divide among plates or bowls, and garnish each serving with a sprinkle or two of black sesame seeds or julienned nori.

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