Egg Vegetable Dish on Rice (Maybe Donburi?)

Basic Ingredients:
-onion
-green vegetable (spinach, kale, cabbage)
-eggs
-oil
-soy sauce
-rice

Other optional Ingredients:
-carrot
-soft potatoes (the red-skin potatoes, or the soft yellow ones I think of as "butter potatoes" but I really don't know what they're really called. NOT the big brown dirty hard baking potatoes.)
-bell pepper, any color
-garlic
-ginger
-mushroom
-zucchini
-bits of tofu would probably be tasty, but I've never tried.

1. Get the rice cooking.
2. Cut your onions into small slices (or dice them, depending how you want the texture). Heat a pan with oil, and start the onions cooking on low to medium heat.
3. While the onions are cooking, chop carrots. Fine rounds, or half moons, or quarters are fine, or dicing them. Again, depends on texture. Put in with carrots, and stir around. Add a few tablespoons of soy sauce (the water on the bottom of the pan will help keep it from burning while you cook other things). Adding a lid helps things cook longer.
4. If you want to add ginger, mince or grate it and add it now, so the flavors have time to diffuse. Also, if you want garlic, add it now. I have never done both garlic and ginger at the same time, but, who knows, it may be tasty!
5. Add any medium-hardness vegetables (not hard like carrots or potatoes, but not soft like a leaf. Bell peppers, mushrooms. Now's also a good time to add the stems of the leafy vegetables, or  very small chopped cabbage, if you want).
6. Crack a few eggs into a bowl and mix with a fork/whisk.
7. When the onions look clear and the potatoes/carrots are getting soft and edible, put in the soft leafy vegetables. Dark green soft-leaved vegetables, like spinach, bok choy, or komatsuna, can be chopped coarsely.
8. After you put in the greens, turn the whole mess over a few times with a spoon to get the greens started and make sure everything else is cooked, and then pour eggs over. I whisk while I pour so the eggs drizzle out instead of sliding out with a big plop, and I can cover more of the vegetables more finely.
9. I turn the mess over once, and then turn the heat off before all the eggs cook-- the heat of the vegetables will cook most of the raw bits of egg. If you are in America and are more worried about salmonela, cook until the eggs are all firm.
10. Serve over rice! Yum!