Start by slicing the mushrooms, the garlic and the spring onion. Wash the lime well.
Boil water in a pot and add some salt. Pour in the rice and cook for about 10 to 15 minutes until al dente. Drain in a sieve.
At the same time, pour some olive oil in a large pan and place on medium heat. Fry the eggs for about 3 minutes. When they are ready, transfer them to the chopping board and let them cool down. Roll them and slice them.
In the same pan, add some more olive oil over medium-high heat and add in the sliced shiitake mushrooms, the garlic, ginger and chili. Sautee for about 3 to 4 minutes.
Then, add the already cooked rice to the pan, along with the eggs, the edamame and the spring onion. Cut the lime and add some of its juice and zest. Finally, add the soy sauce and stir well, until the rice is hot and ready to serve!
Garnish with some more spring onion and chili and serve with lots and lots of love.