Step 1

Mix the ingredients for the sauce in a bowl; set aside.

Step 2

(See Recipe Note #Turn your broiler to high with a rack set ~6" away from the element. Beat the eggs together with the salt. Set a medium (~12") non-stick skillet over medium-low heat. When the skillet is heated, add the egg mixture. Allow the eggs to set up, running a silicone spatula around the edges and tilting the pan all the way around to let any loose egg mixture run to the edges. Finish under the broiler: the eggs should be completely set but not at all brown. Remove to a cutting board and cut into small pieces.

Step 3

Heat 1 teaspoon of oil in your wok or skillet until smoking. Add ~1/3 cup of the cooked rice to the wok. Stir and fry until toasted. Remove to a bowl. Repeat with the remaining rice, adding more oil as needed and working in ~1/3 cup batches.

Step 4

Add the remaining 1 tablespoon of oil to the wok or skillet. Add the onions, carrots, cabbage, and mushrooms. Stir and fry until slightly softened. Add the ginger and garlic; stir and fry until fragrant.

Step 5

Add the rice and egg (or see Recipe Note #4). Gently mix with the vegetables. Pour the sauce over the top of the rice and gently mix. Garnish and serve.