Washing and chopping vegetables: Start by thoroughly washing the spinach and mushrooms. Once they are clean, slice the mushrooms to your desired thickness. Chop the onion and garlic.

Sautéing Vegetables: Heat the cooking oil in a large skillet or wok and sauté the mushroom slices until they are soft and turn golden brown. Then, add the chopped onions and minced garlic until translucent and fragrant. Toss in the spinach and cook it until it wilts. (you can chop the spinach if you want, I did not)

Mixing through: Mix in the cooked rice and let everything combine together.

Add the sauce: Stir in the light soy sauce, pour in the vegetable broth, and let everything simmer on medium heat for 3-4 minutes. Sprinkle salt and black pepper to taste.

Serve and enjoy!