Broccolini and Shitake Stir Fry

• 8 ounces broccolini
• 2 tablespoons soy sauce
• 1 1/2 teaspoons packed dark brown sugar
• 1 teaspoon Sriracha hot sauce
• 2 tablespoons vegetable oil
• 4 ounces shiitake mushrooms, stems trimmed, sliced 1/4 inch thick
• 1 teaspoon kosher salt, plus more as needed
• 1/2 medium yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 4 cups steamed long-grain brown rice, chilled
• 2 large eggs, lightly beaten
• 2 scallions, minced (white and light green parts only)

1. Cut the broccolini crosswise into 1-inch-wide pieces; set aside.
2. Place the soy sauce, brown sugar, and Sriracha in a small bowl and stir until the sugar dissolves; set aside.
3. Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the mushrooms, sprinkle with 1/2 teaspoon of the salt, and cook, stirring rarely, until browned around the edges, about 3 minutes. Transfer the mushrooms to a medium bowl.
4. Heat the remaining tablespoon of oil in the same pan over medium heat until shimmering. Add the reserved broccolini, onion, garlic, and remaining 1/2 teaspoon salt and cook until the onions have softened, about 5 minutes.
5. Add the rice, and cooked mushrooms and cook, stirring occasionally, until the broccolini just starts to wilt and the mixture is heated through, about 4 minutes. Add the reserved soy sauce mixture and stir to combine.
6. Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 2 minutes. Season to taste with salt. Remove the pan from heat, sprinkle with the scallions, and toss to combine. Serve immediately.

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