Fried sunny-side-up eggs, for serving Place the potato starch in a shallow dish and toss the shredded oyster mushrooms until coated.
In the frying pan with more oil, add enough pieces of the starch-coated oyster mushrooms to fill but not crowd the pan, about ¼ inch apart, and fry each side for 3 minutes or until slightly golden brown and crispy. Transfer to a paper-towel-lined plate to absorb excess oil. Once all of the king oyster mushrooms are in and shrunk a bit, let them cook undisturbed for 3 to 4 minutes or until you start to see them brown, then mix. Repeat this process until most of the mushrooms are golden brown, then season with salt to taste.
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