In a medium saucepan, bring the rice, vegetable stock, and 1 tablespoon of olive oil to a boil over medium high heat. Cover with a tight-fitting lid, reduce heat to low, and cook for 30 to 35 minutes. Remove the pot from the heat (keeping it covered) and allow to steam for an additional 10 minutes off heat. Fluff lightly with a fork. If the rice is too firm, add another tablespoon or two of liquid and cook longer.

While the rice is cooking, you can prepare the other ingredients. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add the minced garlic and cook until golden, about 5 to 7 minutes, stirring every minute. Remove the garlic with a spatula and set it aside, leaving the oil in the pan. Add the onion to the pan and saute until transparent, about 5 minutes. Add the mushrooms and 1 more tablespoon of olive oil and stir to coat. Continue cooking until the mushrooms have darkened in color, released their liquid, wrinkled slightly, and are lightly browned on both sides, about 20 to 25 minutes, stirring every 5 minutes.

Meanwhile, heat about 1/2 inch of canola oil in a frying pan over medium heat. Add the tofu in a single layer and fry until golden and puffy on each side, about 6 to 7 minutes per side, working in batches as necessary. Do not try to flip them or move them before this, otherwise they might rip and the bottom will stick to the pan. Remove with a slotted spoon or spatula and set aside on a plate lined with paper towels.

In a small bowl, whisk together the miso paste, soy sauce, oyster sauce, sesame oil, and rice vinegar until smooth.

Heat 1 tablespoon of olive oil in a large wok. Crack an egg into the wok allow it to cook, whisking it every few seconds, until it is cooked through and scrambled. Add the rice to the wok and stir to combine the egg throughout, then add the miso mixture and the mushroom mixture and stir to combine. Add the tofu, garlic, green onions, and cilantro and toss to combine. Remove from heat and serve immediately.