Mince garlic, shiitake mushrooms, carrots, scallion, and left over smoky BBQ pork chop from the night before.
Cook eggs (scrambled). Season with salt, black pepper & soy sauce.
Heat the wok, add olive oil, butter, and garlic. When fragrant, cook shiitake & carrots. Add scallion, pork, and eggs. Mix. Add rice.
Fry on high heat. Season with salt, black pepper, mirin & soy sauce.
Serve with sesame seeds.
Heat the broth. Add dried seaweed, scallion, and sesame seeds.