Rinse rice until the water runs clear. Boil rice in 3-4 cups of water until cooked but firm. Drain excess water and set aside.

Whisk eggs with a pinch of salt and pepper. Heat a wok with a little oil, pour in the eggs, and scramble until cooked. Then remove and set aside.

Pour sesame oil into a wok and heat on a high flame. Add chopped onions, garlic, and black garlic. Sauté for 2-3 minutes. Add sliced mushrooms and mixed vegetables. Stir-fry for 3-4 minutes until vegetables are tender but crisp.

Add cooked rice to the wok. Pour in soy sauce, green chilli sauce, and tomato sauce. Mix everything thoroughly, stir-frying for 2-3 minutes. Add scrambled eggs back in (if using). Adjust salt and pepper to taste. Garnish with chopped spring onions.