Prepare your ingredients. Slice your shiitake mushrooms, mince the garlic, and chop the green onions. Make sure to separate the white and green parts of the green onions.

In a bowl, mix the day-old rice with the yolk. This will give the rice a beautiful golden brown color.

In a small bowl, whisk your egg whites and set aside.

In a large wok or a large frying pan on medium-high heat, add 1-2 tablespoons of neutral oil, and saute the mushrooms. Add the soy sauce and a little bit of minced garlic. Cook the mushrooms until they are crispy in some parts and have a perfect consistency, which is about 5-7 minutes. Remove and set aside.

In the same large skillet, stir fry your minced garlic and white part of the green onions for 1-2 minutes or until fragrant.

Lower to medium heat. Add your rice, chicken bouillon powder and saute to make sure the rice is broken up well and everything is well-combined.

Make a well in the middle and add the whisked egg whites. Let the egg cook and mix it well with the rice.

Add in the cooked mushrooms, the rest of the green onions, and the toasted sesame oil. Stir well for about 2-3 minutes.

Check for seasoning and add salt and pepper to taste at the end.

Serve and enjoy!