1/2 c. long-grain rice
1 tbsp. oil
Salt & pepper to taste
2 scallions, thinly sliced
1 egg

Place rice in a strainer; wash under cold water. Fill medium sized pot with cold water; add rice. Gently boil rice for about 9 minutes. Strain into colander; rinse with warm water. With a fork, stir in oil. Add salt and pepper. Let drain in colander. When mushrooms and onions are cooked, remove them to a serving bowl and add the scallions to the pan. Stir fry half a minute and add the rice. Add 3 to 4 tablespoons of the marinade; continue to cook to heat the marinade through. Make a hole in the center and add the egg. Quickly scramble egg. When it begins to set, stir it into the rice. Serve with steak and mushrooms.