Heat a large skillet or wok over medium heat. Add 1 tablespoon olive oil and swirl to coat the pan.

Add the 16 ounces sliced mushrooms, toss to coat in the oil, and cook, stirring occasionally, until the mushrooms are soft and lightly browned, about 5–6 minutes.

Add the 3 minced garlic cloves and 1/2 teaspoon freshly grated ginger to the mushrooms and cook, stirring, for about 1 minute until fragrant.

Transfer the mushrooms and any released juices to a bowl and set aside.

Keep the skillet over medium heat and add 1/2 tablespoon olive oil. Pour in the 2 lightly beaten eggs.

Using a spatula, stir continuously to scramble and break the eggs into small pieces; cook until just set, about 1–2 minutes. Transfer the cooked eggs to a second bowl and set aside.

Increase the heat to high and add the remaining 2 1/2 tablespoons olive oil to the skillet. Add the 1 1/2 cups cooked, cooled brown rice and stir well to coat and break up any clumps.

Spread the rice into an even layer and let it cook undisturbed until the bottom is toasted and slightly golden, about 1–2 minutes. Stir or flip the rice and repeat this brief toasting step 1–2 more times, until the rice is evenly heated and lightly toasted.

Stir in 2 1/2 tablespoons low-sodium soy sauce and 1 tablespoon toasted sesame oil, mixing thoroughly so the rice is evenly seasoned.

Return the cooked mushrooms (and a little of their reserved juice if you like) and the scrambled eggs to the skillet. Stir well to combine and heat everything through.

Stir in 2 teaspoons toasted sesame seeds and the 4 thinly sliced green onions. Reduce the heat to low and cook just until everything is warm and combined, about 30–60 seconds.

Taste and add more soy sauce if needed. Serve immediately.