Ingredients:
3 1/4 cups water
2 cups basmati rice
2 ounces dried bean curd
1 pinch shredded black fungus
7 dried black mushrooms
3 tablespoons vegetable oil, or as needed
1 large yellow onion, sliced
1 large carrot, peeled and sliced
3 (1 inch) pieces fresh ginger root
4 cloves garlic, chopped
1 bunch green onions, chopped
1 cup frozen peas
1 tablespoon tamari
1 teaspoon sesame oil
4 egg substitutes, beaten

Directions:
Place 3 1/4 cups of water with rice in a saucepan. Bring to a boil over high heat, and let it boil hard for one minute. Cover with a lid, and turn heat to low.

Cook on low for 5 minutes, then remove from heat (without lifting the lid). Let sit, covered, while you prepare the rest of the meal, or about 20 minutes. Do not at any time lift the lid.

Place the dried bean curd in a bowl, and cover with boiling water.

In a separate bowl, place the shredded black fungus and dried black mushrooms, and cover with boiling water.

Allow the bean curd, black fungus, and dried black mushrooms to soak until rehydrated, about 20 minutes. Drain, and chop finely.

Heat the oil in a wok over medium-high heat. Add onion, carrot, bean curd, black fungus, black mushrooms and ginger.

Cook, stirring constantly, until the vegetables are tender.

Mix in the green onions, garlic, and peas.

Stir-fry until garlic is fragrant, then add the rice, tamari and sesame oil, mixing to blend well.

Drizzle in eggs while stirring constantly. Serve hot.

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