Shimeji Mushroom Rice

My local asian grocer had a sale on shimeji mushrooms, so I picked up 2 packages of the brown variety. A little web surfing revealed that shimeji mushrooms paired well with rice. So, along with my Beef Ribs dinner this weekend, I cooked up a side of shimeji mushroom fried rice.

1 8oz package shimeji mushrooms, separated
2 tbsp chopped ginger
8-10 cloves garlic, chopped
1/2 cup sliced green onions, sliced 3/4in long
1.5 cups cooked jasmine rice
sweet soy sauce for color and flavor
3+ tbsp vegetable oil
salt, pepper, garlic powder

Saute ginger then garlic over medium-high heat until golden brown. Toss shimeji mushrooms into mix, saute lightly, until tender and coated. Add cooked rice, drizzle in soy sauce and toss until rice is separated and colored evenly. Turn off heat and toss in green onions. Season with salt, pepper and garlic powder and serve.