Stir-Fried Wild Rice with Wild Mushrooms

This is a very wild bowlful, at least from the Chinese point of view. Not even a distant cousin of classic fried rice, this is a Western-style mélange of wild rice and wild mushrooms seasoned in a Chinese manner with roasted Szechwan pepper-salt.

The rice is best cooked and left to cool overnight before stir-frying. If you are in a rush, however, a light touch and a nonstick skillet will help get the dish on the table in an hour.