Place eggs into a medium bowl and beat till combined.
Add mushrooms, bean sprouts, and soy sauce to the eggs. Set aside.
In a non-stick skillet, add a tbsp of sesame oil and heat over medium heat. Add the carrots, onions, and bell peppers. Cook, while stirring every so often, till vegetables are tender.
Remove veggies from heat and allow them to cool for a few minutes. Add to the egg mixture and stir.
Add a little oil (¼-1/2 tsp) to a medium skillet over medium heat. When skillet has warmed start to make the omelettes.
Use ⅓ cup portions of the egg mixture. Allow it to cook 2-3 minutes, flip, and allow it to cook an additional 1-2 minutes. Transfer to a plate. Repeat this process to use all of the egg mixture.
Serve over rice with gravy.
Place all gravy ingredients in a sauce pan. Whisk and cook over medium heat till the gravy simmer. Allow the gravy to simmer and thicken. Remove from heat and serve with the eggs.