INGREDIENTS:
• 2 tablespoons sesame oil
• 1 lb chopped chestnut mushrooms
• 1 1/2 cups peas and diced carrots
• 3 green onions - chopped
• 3 garlic cloves, finely minced
• 3 large eggs - beaten
• 4 cups cooked rice 
• 4 tablespoons soy sauce
• salt and pepper to taste

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DIRECTIONS:

• Heat oil in a large skillet on medium heat. Add chestnut
mushrooms, salt, and pepper, and saute, stirring constantly,

• Add the peas, carrots, green onions, and cook for about 2 minutes,
or until vegetables begin to soften, stir intermittently.

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• Add the garlic and cook for 1 minute, stir intermittently.

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• Push vegetables to one side of the skillet, add the eggs to the other
side, and cook to scramble.

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• Add mushrooms , rice, evenly drizzle with soy sauce, and stir to
combine. Cook for about 2 minutes, or until mushrooms are
reheated.

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