Trim the root of the shimeji mushrooms and separate them by hand. Cut the garlic sprouts into 3cm pieces.

Heat half of the sesame oil (1/2 tbsp) in a frying pan over medium-low heat. Pour in the beaten eggs and stir gently with chopsticks until semi-cooked. Remove the eggs from the pan.

Wipe the pan clean with a paper towel. Add the remaining sesame oil (1/2 tbsp) and heat. Stir-fry the shimeji mushrooms and garlic sprouts over medium heat until the mushrooms become tender.