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1
Cut the gai lan leaves from the stems.
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2
Cut the stems crosswise into 1/4-inch-thick pieces; place in a small bowl.
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3
Stack the leaves and cut crosswise into 1-inch-wide pieces; set aside.
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4
Place the soy sauce, brown sugar, and Sriracha in a small bowl and stir until the sugar dissolves; set aside.
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5
Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering.
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6
Add the mushrooms, sprinkle with 1/2 teaspoon of the salt, and cook, stirring rarely, until browned around the edges, about 3 minutes.
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7
Transfer the mushrooms to a medium bowl.
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8
Heat the remaining tablespoon of oil in the same pan over medium heat until shimmering.
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9
Add the reserved gai lan stems, onion, garlic, and remaining 1/2 teaspoon salt and cook until the onions have softened, about 5 minutes.
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10
Add the reserved gai lan leaves, rice, and cooked mushrooms and cook, stirring occasionally, until the leaves just start to wilt and the mixture is heated through, about 4 minutes.
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11
Add the reserved soy sauce mixture and stir to combine.
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12
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.
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13
Season to taste with salt.
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14
Remove the pan from heat, sprinkle with the scallions, and toss to combine.
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15
Serve immediately.
