Heat a Large Skillet or Wok over Medium to Medium High Heat. Add a couple Tbsp of Oil. Add Eggs. Lightly Salt. Allow to firm and cook up some, without disturbing, like an omelet. Then flip around to fully cook evenly. Remove from pan, & place into a bowl and set aside.

Add some more Oil to the pan. Depending on the size of your Skillet, you may have to cook in batches. Add Onions & Zucchini. Make sure all the veg is lightly & evenly coated in the oil, & make sure the zucchini is laying on its flesh sides, not skin sides. Salt and Pepper lightly. Allow to brown and get some color. Turn Zucchini to its other flesh side & stir onions. Allow to brown some more. Remove from pan, & set aside.

Add some more Oil to the pan. Add Mushrooms. Salt & Pepper lightly. Allow Mushrooms to brown some, while stirring occasionally. Once done to your liking, add the Garlic Butter & the Minced Garlic. Cook for a couple of Minutes, then add all the veg back in. Add the Rice, & toss constantly to coat evenly with the butter. Fry the Rice for a few minutes, then add the eggs back in. Break Eggs up into small pieces with Spatula. Move food away from one side of the Pan, & add Soy Sauce to that area.

Quickly Toss & Stir Rice thoroughly, to evenly incorporate the Soy Sauce. Add the Chicken Bouillon, if using. Fry for a few more minutes, while constantly tossing Rice. Taste for seasoning. Lower Heat and serve immediately.

You can use any vegetables you prefer, and/or you can add meat or Tofu. I make it often with Peas, Carrots, & Onions, & it's also fantastic. Fried Tofu is great in it too. The Soy Garlic Butter just really takes it to a new level, so I wouldn't skip that if at all possible. I would also suggest buying some Calrose Rice, if you don't have any at home, because it makes a huge difference in both texture & flavor. It's a stickier Rice & it's absolutely delicious.