Par boil rice, or use rice cooker.

Scramble 1-2 eggs per cup of rice, and set aside.

Bloom aromatics (garlic and/or ginger) in oil.

Add veggies to aromatics and saute. Recommended: Onion, carrot, celery, belle peppers, peas …

Combine rice and scrambles. Drizzle with sesame oil and soy sauce to taste. Add another 1-2 uncooked eggs scrambled to add body. Stir regularly and brown evenly.

After approximately 3 minutes, remove pan from eat, add green onions or any other “crunchy” greens.

Season with salt, pepper, or soy sauce if needed.