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Melt 1-2 tbsp butter.
Add 1 cups of sliced mushrooms, cooking until the mushrooms have released most of their water.
Once the mushrooms are almost completely cooked to a golden brown perfection, stir in 3-4 cloves of minced garlic.
Add a handful of freshly diced spring onions + 2-3 tsp chilli flakes + a splash of chilli oil.
Add ½ cup cooked rice + 1 tbsp dark soy sauce, mixing until well combined.
Spread the rice in an even layer, gently pressing down. Let it cook for a few minutes so that the bottom starts to develop a crisp crust.
Pour in 2-3 whisked eggs. Garnish with scallions. Cover and let the eggs cook through.