Mushroom Fried Rice

4 cloves garlic, sliced
2 shallots, chopped
1/2 pound mushrooms, sliced
2 tablespoons sherry
3 cups white rice, cooked
2 tablespoons soy sauce
2 teaspoons chicken broth
1 tablespoon vegetable oil
2 tablespoons fresh cilantro, chopped (optional)
1 tablespoon vegetable oil
2 eggs, beaten
1 tablespoon hot sauce
salt and pepper

1. Heat oil in a large skillet or wok over medium-high heat. Add the garlic and shallot and fry quickly for about 10 seconds, then stir in the mushrooms.
2. Fry mushrooms until lightly browned, stirring often, then add the sherry. Continue cooking until nearly all the liquid has evaporated.
3. Add the rice and break apart with a wooden spoon. Continue frying until heated through.
4. Meanwhile, heat another skillet over medium-high heat and add the vegetable oil. Add the beaten eggs, seasoned with salt and pepper, and fry covered for about 2 minutes, or until egg starts to set.
5. Flip egg over and fry for an additional minute.
6. Combine soy sauce and chicken broth and pour over rice. Season with salt and pepper to taste and fry to desired consistency.
7. Plate rice and top with fried egg. Drizzle with hot sauce and garnish with cilantro, if desired.

Makes 4 servings