Heat a wok over high heat until it becomes very hot. In a small bowl, mix the extra virgin olive oil and toasted sesame oil. Add about one tablespoon of this oil mixture to the wok, followed by one cup of rice. Spread the rice evenly across the bottom and up the sides of the wok, allowing it to crisp before stirring. Continue cooking, stirring occasionally, until the rice is uniformly golden and crisp. Transfer to a bowl and repeat this process with the remaining rice, adding more oil as needed.

Once the rice is done, add another tablespoon of oil to the wok. Toss in the shiitake mushrooms, cremini mushrooms, scallions, and grated ginger. Stir-fry over medium-high heat until the mushrooms become deeply browned and fragrant.

Sprinkle in Vulcan’s Fire Salt to enhance the flavors, then pour in the lightly beaten eggs. Allow them to set slightly before gently stirring, ensuring a soft scramble. Drizzle in the soy sauce and mix well, allowing the ingredients to absorb the rich umami flavor.