Miso Fried Rice with Mushrooms

Whisk together the miso paste, soy sauce, toasted sesame oil, and brown sugar in a bowl. Set aside.
Heat 2 tablespoons oil in a large pan or wok over medium-low to medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown. Add ⅛ teaspoon salt near the end of the cooking time.
Add the white parts of the sliced scallions and cook for 2 minutes until soft. Transfer the scallions and mushrooms to a plate.
Lower the heat, and add the eggs to the pan along with the other ⅛ teaspoon salt. Cook, stirring often, until they come together but still slightly undercooked. Transfer the eggs to the plate with the mushrooms.
Raise the heat once more and pour in the remaining 2 teaspoons oil. Add the garlic and ginger and cook for 30 seconds to 1 minute, stirring constantly.
Add the rice, tossing it with the garlic and ginger. You can raise the heat to brown the bottom of the rice a bit. Pour the soy sauce mixture over the rice and toss everything together quickly, ensuring the sauce evenly coats the rice. Let it cook for about 1 minute to help it caramelize and heat through.
Stir back in the mushrooms, scallions, and eggs, and finish cooking the eggs for about 1 minute.
Garnish the rice with the sliced green scallions and toasted sesame seeds. Enjoy!