1 tsp butter
salt; to taste
1 cup rice
1 3/4 cup chicken broth; plus some for deglazing
2 tbsp olive oil
1/2 cup onions; sliced
1 clove garlic; diced
4 slices ginger
1/4 cup carrot; thin julienne
1/4 cup broccoli; cut small
1/2 cup mushroom; sliced
1 medium egg
soy sauce; to taste
pepper; to taste

1. In a small pot, over medium heat, melt 1 teaspoon of butter. Add rice and add a pinch of salt. Cook until you get a toasted rice aroma, about 3 minutes. Add water and bring it to a boil. Cover and reduce heat to low and simmer for 15 minutes. Remove from heat let stand, covered. After 10 minutes fluff the rice to separate,

2. Heat olive oil in skillet add onions, garlic, ginger, carrots, broccoli and mushrooms. Cook until onions are translucent.

3. Fry egg in the skillet and chop up into mixture.

4. Stir rice into skillet with vegetables.

5. Deglaze the skillet with a little chicken broth and add soy sauce, salt and pepper.

Mix well and serve.