Prepare the Ube - Peel and grate the ube using a box grater. Make sure to remove any brown or woody parts of the yam before grating. Set aside.

Cook the Rice - If you don't have cooked rice ready, cook 4 cups of white rice according to package instructions. Once cooked, transfer the rice to a wide bowl or tray to cool and separate the grains. Leaving it to cool for a bit helps to achieve the perfect texture for fried rice.

Sauté the Mushrooms - Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and start to turn golden brown. Remove from the wok and set aside.

Stir-fry the Aromatics - In the same wok, add a bit more oil if needed and heat it over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant. Be careful not to burn the garlic as it can turn bitter.

Add the Ube and Rice - Add the grated ube to the wok and stir-fry it with the garlic for 2-3 minutes. Then, add the cooked rice and mix everything together until well combined.

Season and Finish - Drizzle 2 tablespoons of soy sauce evenly over the rice and stir-fry for another 2 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and black pepper if needed. Finally, add the sautéed mushrooms back into the wok and stir to incorporate them into the rice. Remove from heat.

Garnish and Serve - Transfer the Purple Haze Mushroom Fried Rice to a serving dish or individual plates. Garnish with chopped green onions for a fresh touch and added crunch. Serve hot and enjoy!