1 tablespoon oil
2 cups cooked rice, chilled (I used rice I had saved and frozen)
1 cup chopped carrot
1 cup frozen peas
1 cup green onion, minced
1.5 cups (approximately) mushrooms, I used maitake
1 tablespoon pickled plums (umeboshi) minced
Soy sauce to taste
1 teaspoon sesame seed oil
Chop and prepare all ingredients. Since I was using frozen peas, I combined peas and chopped carrots, covered them with water, and heated them in the microwave for two minutes. You could also cook them on the stovetop until peas were warmed through and carrots were at the beginning of being tender. Drain and set peas and carrots aside. Chop green onions, mince pickled plum and discard the pit, set them aside.
Heat a tablespoon of oil in a large pan on high heat until it smokes. Break the mushrooms up if needed and add them to the oil. Stir fry 30 seconds to seal in the flavor. Add the peas and carrots, stir fry for 30 seconds. Add the rice, pickled plum, and green onion and stir fry for about a minute more. Add soy sauce to taste and finish with sesame oil.