Preheat the soup jar by filling it with hot water up to 1cm below the inner line.

Trim the root of the shimeji mushrooms and separate them into small clusters.

Slice the bacon into 7mm-wide strips.

Heat olive oil in a pan over medium heat, then sauté the bacon and shimeji mushrooms until softened.

Add cooked rice and the seasoning ingredients (milk, water, salt, pepper) to the pan, bring to a boil, and simmer on low heat for 3 minutes while stirring.

Mix in the shredded pizza cheese until melted, then pour in the beaten egg and cook on low heat until the egg is set, stirring constantly.