Savory Mushroom Fried Rice with Eggs and Vegetables

1Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large skillet or wok over medium heat.

2Add the diced onions and minced garlic (3 cloves) to the skillet, sautéing until the onions become translucent, about 3-4 minutes.

3Add the sliced mushrooms (1 cup) and diced carrots (1 cup) to the skillet, cooking for an additional 5-7 minutes until the mushrooms (1 cup) are tender and the carrots (1 cup) are slightly softened.

4Push the vegetable mixture to one side of the skillet and crack the eggs (2 large) into the empty side. Scramble the eggs (2 large) until fully cooked, then mix them with the vegetables.

5Add the cooked rice (2 cups) to the skillet, breaking up any clumps. Stir everything together until well combined.

6Pour the soy sauce (2 tablespoons) over the rice mixture, and season with black pepper (½ teaspoon) and salt (½ teaspoon). Stir-fry for another 3-4 minutes, ensuring the rice is heated through and evenly coated with the sauce.

7Taste and adjust seasoning if necessary, then remove from heat and serve hot.