Begin by gathering all your ingredients. Chop the lion's mane and cremini mushrooms, mince the garlic, and measure out the thawed green peas. Set aside while you heat the skillet.

In a large skillet, pour in the avocado oil and heat it over medium-high heat until shimmering, about 2 minutes.

Add the chopped lion's mane and cremini mushrooms to the hot skillet, seasoning with a pinch of salt and pepper. Sauté for 5-7 minutes until golden brown.

Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant. Then, add the cooked jasmine rice, breaking up any clumps.

Flatten the rice mixture in the skillet and cook undisturbed for about 10 minutes to develop a crispy crust.

Once the rice is crisped, sprinkle the peas, chives, thyme, lemon zest, and roasted red peppers over the rice and gently fold them in.

Carefully cut the crispy rice into squares in the skillet. Drizzle with Calabrian chile oil and garnish with additional chives before serving.