Heat 1 tablespoon oil and 1 tablespoon butter in the wok on medium heat.
Add 10 grams of sliced garlic. Cook until it starts to change color. Do not burn the garlic.
Add 1 teaspoon red chili flakes, followed by ¾ cup of finely chopped onions.
Cook until onions turn translucent. [Note: Sprinkling a little salt will fasten this process]
Add 1 teaspoon of Kashmiri red chili powder if using. Stir to mix.
Add 226 grams of sliced mushrooms and cook until the mushrooms are cooked and there is no liquid remaining in the wok. [Note: Increase the heat to medium-high to evaporate the liquid faster]. Add salt, just enough for the mushrooms.
Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar and cook for a minute.
Add the cooked rice and mix well. Increase the heat to high and heat everything thoroughly. [Note: If you have not used salt while cooking the rice, add salt and mix well to combine]. Mix gently but quickly making sure not to break the rice grains.
Serve hot garnished with thinly sliced spring onions.