Mix the cooled, separated rice with eggs. Use about 1/2 cup rice (100 grams) for every 2 eggs, or just eyeball it—if it looks like not enough egg, trust me, it will be enough. Add your preferred seasonings; I use 1/2 tablespoon soy sauce, mushroom powder, and chili oil.

I noticed there were no veggies, so I borrowed a tomato from a friend, diced it, and added it in. You can use any vegetable you like—just dice it small. (Tip: If you add more veggies, crack in another egg or two so the mixture holds together, as shown in the photo.)