Step 1: Cook your rice in whichever way is easiest to you. I prefer using a rice cooker, but if you don't own one, just using your stove or even microwave is fine as well. Set aside after cooked.

​

Step 2: While your rice is cooking, chop up your veggies. In this recipe, I'm using onions, carrots, and mushrooms, but feel free to include or not include whatever you want. Buy whatever is cheapest and in season, but onions are fairly important, so I would probably include at least some. Chop everything to be roughly the same size, a little bigger than the size of a pea.

​

Step 3: Add some vegetable oil into a large pan (I use a wok) and heat your stove to medium heat. Add your onions and cook them until they are starting to become clear, but not fully done yet. Add your carrots and cook them until they become slightly soft. Finally, add your mushrooms and cook until everything seems to be cooked to your liking.

​

Step 4: Once your veggies are cooked, add your rice. You want to make sure there's enough rice in the pan so that it is the main component of the dish, but you want to make sure there's not so much that the veggies are hard to find. Mix everything up.

​

Step 5: Add your soy sauce and sesame, as much as you find necessary, and stir everything up. Your soy sauce should be enough to cover all of the rice, so that no white part shows, but if you want more than that, feel free to add it. Sesame oil is strong, so taste along the way as you add this ingredient.

​

Step 6: Finally, once everything is combined, pour in your frozen peas. Stir for another minute or so, and then turn off the heat. Serve alone, with extra soy sauce, or with spicy mustard (my preferred option).