Preparation:

• Cook rice according to package directions. Meanwhile, prepare vegetables.
• Chop or shred carrots; chop onion and green pepper; grate ginger; peel and mince garlic.
• Heat oil in a large, non-stick skillet over medium-high heat. Add the above vegetables and mushrooms, and saute´ for 1 to 2 minutes.
• Stir in cooked rice, peas (thawed) and soy sauce, and continue to cook, stirring frequently, for 5 minutes.
• Push rice mixture to side of the skillet, add egg substitute to the open side. Allow eggs to set thoroughly, then cut into bite-size pieces.
• Season with black pepper, if desired, before serving. Serve with fresh fruit topped with yogurt, if desired.