2 1/2cupscooked and chilled white or brown rice(from 1 cup dry)
Chopped peanuts and toasted sesame oil for garnish(optional, but recommended)
*Note: this recipe comes together fast, so make sure all your ingredients are prepped and at the ready.In a medium bowl, combine 2 Tbsp. soy sauce, rice vinegar, peanut butter, and red curry paste; stir with a whisk until smooth. In a separate smaller bowl, combine remaining 1 Tbsp. soy sauce, sugar, and salt; set aside.
Heat 2 Tbsp. oil in a large skillet over medium-high heat. Once hot, add mushrooms; cook 7 to 8 minutes, stirring occasionally, until the mushrooms are golden. Stir in two-thirds of the chopped scallions (reserve remaining for garnish), along with the garlic and ginger. Cook 2 to 3 minutes, stirring often, until aromatic. Transfer vegetable mixture to a bowl.
Add remaining 1 Tbsp. oil to the pan. Pour in the whisked eggs; stir to break up, and cook until the eggs are just set (about 30 seconds). Stir in rice, along with soy sauce and sugar mixture. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes.
Add mushroom mixture back to pan, along with half of the red curry peanut sauce; stir to combine. Divide mushroom fried rice evenly between four bowls. Drizzle remaining red curry peanut sauce overtop, and garnish with remaining scallions and chopped peanuts. Drizzle each serving with toasted sesame oil, if desired.
To Store: Place leftover fried rice in an airtight storage container and chill for up to 5 days. To Reheat: Warm leftovers in a large skillet over medium heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute, or until warmed through.To Freeze. Allow fried rice to fully cool before transferring it to an airtight freezer-safe storage container or zip-top bag. Remove as much air as possible, and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.