Cut the broccoli into small florets and trim the shimeji mushrooms.

Slice the fish sausage diagonally into 1cm thick pieces.

Crack eggs into a bowl, add salt and pepper, and mix to create egg mixture.

Place broccoli in a frying pan, add water, and cook over medium heat. Cover and steam for 2 minutes, then remove.

Wipe the pan dry, add half the salad oil, and heat over medium. Pour in the egg mixture, stir gently, and cook until semi-set. Remove.

Add remaining salad oil to the pan, sauté shimeji mushrooms until tender, then add fish sausage and broccoli. Stir-fry until lightly browned.