Grate or brush the mushrooms, cut into slices. Wash and clean the spring onions and cut diagonally into slices and rings. Halve the chili pepper lengthways, core and cut into strips. Peel the ginger and cut into large pieces. Peel the garlic first into slices, then into coarse ones Cutting pieces. Halve the lime and squeeze it out. Mix the soy sauce with 1-2 tablespoons of lime juice and brown sugar. Pluck the coriander leaves from the stems.
1El rapeseed oil in a pan and fry the mushrooms over high heat for about 5 minutes. Add ginger, garlic, chilli and spring onions, fry for about 3 minutes over medium heat and remove from the pan.
Cook the basmati rice in plenty of salted water according to the instructions on the package. Put 1 tablespoon of oil in the pan and fry the rice in it over high heat for about 5 minutes. Add the vegetable mixture and fold in. Pour in the soy marinade and cook for another 1-2 minutes.
Heat 1 tablespoons of oil in another pan and fry 2 eggs one after the other with fried eggs, season with salt and pepper. Arrange the fried vegetables and rice on plates, sprinkle with fried onions and coriander leaves and serve.