Mix flour and salt in a bowl, then gradually add water and knead into a dough — 10 minutes.

Cover the dough with a damp cloth and let it rest — 10 minutes.

In a pan, heat sesame oil and sauté garlic and ginger until fragrant — 2 minutes.

Add cabbage, carrots, mushrooms, and green onions, then stir-fry until tender — 5 minutes.

Add soy sauce and mix well, then remove from heat and let the filling cool — 3 minutes.

Roll the dough into a thin sheet and cut into circles — 5 minutes.

Place a spoonful of filling on each circle and fold to seal, creating dumplings — 5 minutes.

In a pan, heat vegetable oil over medium heat and add dumplings — 2 minutes.

Heat vegetable oil in a large pan or wok. If you are using a wok, allow the oil to smoke and if using a normal pan, skip smoking the oil.

Add 1/4 cup of water to the pan and cover to steam dumplings until cooked through — 8 minutes.

Pour in beaten eggs. Quickly stir-fry the eggs so they take shape.

Once the eggs take shape but are still moist, quickly toss in rice. If rice is clumped together, break apart in pan.

Sweep everything to the side of the pan, add remaining oil into empty space with green onions. Mix green onions into rice and eggs.

Add soy sauce and sesame oil along the edges of the pan. Then toss until grains are colored brown. Remove off heat. Serve hot and enjoy while it's hot!

Serve hot with dipping sauce of choice — 2 minutes.