Wash the vegetables. Remove the base from the shimeji mushrooms and tear apart into small pieces. Julienne the green pepper. Beat the egg with a little bit of milk.
Heat the frying pan to medium heat and lightly grease with vegetable oil. Cook the shimeji and the peppers.
Once the peppers have cooked through, season with salt and pepper. Pour in the egg and stir it around with chopsticks until half-cooked.
Once the egg has reached the hardness of your choice, arrange on a dish and enjoy!
Story Behind this Recipe
I came up with this recipe on the spot using ingredients already in my refrigerator.
Since there is egg in this, it tastes best if the vegetables are only lightly flavored. Please be careful not to burn the egg while cooking. If you like larger clumps of scrambled egg, instead of using chopsticks to stir, use a spatula to break it apart as you cook.