1. To a large pan or wok, add 2 tablespoons oil and heat over a medium high heat. Sauté the onions until translucent, then add the ginger and garlic and cook another minute. Add the vegetables- first cook up the harder ones such as carrots, celery, mushrooms or any frozen vegetables, and cook till softened, about 5 minutes.
2. Drizzle some of the soy sauce, sake and mirin onto the vegetables and keep stirring. Then, add the quick-cooking vegetables such as zucchini, water chestnuts, fresh green leafy vegetables or cabbage, and continue to stir and cook another 2-4 minutes.
3. If your pan is large, push all the vegetables to the sides of the pan to create a large empty space in the middle. If you have a smaller pan, empty the cooked vegetables into a large bowl. Heat up one tablespoon of oil in the center of the pan, then add the eggs and keep mixing them like you would for scrambled eggs. Drizzle a bit of soy sauce, mirin and sake onto the eggs while they cook. When the eggs are set, push them over to the sides of the pan or empty them into the bowl with vegetables.
4. If you’re adding chicken or meat to the dish, heat the last tablespoon of oil, place meat or chicken in center of pan, and mix while heating, drizzling with soy sauce, mirin and Sake.
5. When the meat or chicken is heated through (around 5 minutes), add the rice to the pan, stir and cook until heated through (3-5 minutes). Now it’s time to pile everything into the pan; carefully mix the rice, meat, eggs and vegetables over a low-medium heat until heated through, and adjust seasoning to your preference. Top with scallions, and watch the best supper disappear!
