Mince the onion and chop the shimeji mushrooms.

In a bowl, beat the eggs and mix in the shredded pizza cheese to create the egg mixture.

Place the cooked rice into a serving dish.

Heat half the olive oil (1/2 tbsp) in a frying pan over medium heat. Add the ground meat and cook until browned. Add the onion and shimeji mushrooms, cooking until softened. Stir in water, ketchup, and salt, cooking until the liquid evaporates. Finish with a dash of pepper.

Wipe the pan clean with a paper towel. Heat the remaining olive oil (1/2 tbsp) over medium heat. Pour in the egg mixture and stir gently with chopsticks until the eggs are softly scrambled.