Chop the onion, carrot, and zucchini into small pieces.

Shred the crab sticks along their natural grain.

Heat a pot and add sesame oil. Stir-fry the chopped vegetables over medium heat for 30 seconds.

Add the cooked rice and 2.5 cups of warm water. Cook over high heat, stirring until the rice grains soften.

Once the mixture thickens, add the shredded crab sticks and stir well.