THE BEST VEGAN FRIED RICE I've Ever Had! Sticky Teriyaki Mushroom

For the Sticky Teriyaki Oyster Mushrooms:

1. Preheat oven to 422°F (217°C).
2. Heat oil in a cast iron pan over medium-high heat.
3. Add the oyster mushrooms to the hot pan. Ensure even distribution for searing.
4. Season with salt, black pepper, and garlic powder.
5. Drizzle teriyaki sauce over the mushrooms to caramelize.
6. Place the cast iron pan in the preheated oven.
7. Turn the oven off and remove from heat.

For the Fried Rice:

1. Heat a Teflon-coated pan (or wok if available) over high heat.
2. Add the red onion, frozen corn, ginger, and chickpeas to the hot pan.
3. Add snap peas and asparagus tips.
4. Add frozen peas.
5. Drizzle sesame oil into the pan.
6. Season with black pepper and a pinch of salt.
7. Add the cold, cooked jasmine rice to the pan.
8. Drizzle a few tablespoons of teriyaki sauce over the rice.
9. Stir-fry for about 5 minutes, until everything is heated through.
10. Add the sliced Fresno peppers (optional, for spice).

Assembly:

1. Remove the sticky teriyaki oyster mushrooms from the oven.
2. Serve the fried rice topped with the sticky teriyaki oyster mushrooms.
3. Garnish with sliced green onions and red peppers.