Scale

3 tbsp. Oil

1 onion, diced

1 pint mushrooms, sliced

1 whole salami, dice up

3 cubes @pardesfarms frozen parsley

2 cubes @kosher_taste frozen garlic

2 tsp. Salt

1 tsp. Black pepper

2 tsp. Chicken spice (1 bullion cube)

1 bag @kosher_taste peas & carrots

2 cups cooked rice

1/3 cup sweet teriyaki

2 tbsp. Soy sauce

4 eggs, whisked

1 tbsp. Toasted sesame oil

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In a large frying pan or wok, sauce the onions and mushroom for 6-8 minutes

Then add the salami and mix well.

Add all the spices mix well let cook for another 5 minutes.

Then add the peas and carrots, the rice and both the teriyaki and soy sauce and mix everything well.

Push aside the rice mixture and make space for the eggs. Pour in the whisked eggs and using your wooden spoon mix into the pan.

Mix everything together and cook for a few more minutes. Top with the toasted sesame oil and then serve.