Start by chopping the lion’s mane and cremini mushrooms into bite-sized pieces, and mince the garlic. Measure out the frozen green peas and have your fresh herbs ready.

In a large skillet, pour in about two tablespoons of avocado oil and place it over medium-high heat. Wait until the oil shimmers and resembles a small wave on the surface.

Add the chopped lion’s mane and cremini mushrooms to the skillet, seasoning them with kosher salt and freshly ground black pepper. Sauté for about 5 to 7 minutes until golden brown.

Stir in the minced garlic and cook for an additional minute until fragrant. Then, add pre-cooked jasmine rice, mixing thoroughly.

Spread the rice mixture evenly and press down lightly. Allow the rice to cook undisturbed for about 10 minutes.

Toss in the green peas, chopped chives, fresh thyme, lemon zest, and roasted red peppers. Gently fold into the rice mixture.

Cut the crispy rice into squares for plating. Drizzle with Calabrian chile oil and garnish with additional chives.