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1
Bring the water to a rapid boil in a medium saucepan; add 1 teaspoon salt.
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2
Stir in rice; return to a boil.
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3
Reduce to a simmer.
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4
Cover; cook until rice is tender and has absorbed all liquid, 15 to 20 minutes.
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5
Remove from heat; let stand, covered, 5 to 10 minutes.
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6
Fluff with a fork.
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7
While rice is cooking, heat 1 teaspoon oil in a large skillet over medium.
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8
Add eggs; swirl to coat bottom of pan.
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9
Cook, without stirring, until set, 1 to 2 minutes.
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10
Transfer to a cutting board.
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11
When cool enough to handle, thinly slice (see below).
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12
Add remaining tablespoon oil to pan; cook onion, stirring, until softened, 2 to 4 minutes.
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13
Add carrots; cook, stirring, until beginning to brown, 4 to 6 minutes.
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14
Add mushrooms; cook, stirring, until tender, 3 to 5 minutes.
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15
Stir in garlic, ginger, and snow peas; cook until peas are bright green and crisp-tender, 2 to 3 minutes.
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16
Add cooked rice, soy sauce, and vinegar; toss to coat.
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17
Season with salt and pepper.
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18
Fold in sliced egg, and serve.
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19
Let the cooked egg, which is essentially an omelet, cool on a cutting board.
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20
Slice lengthwise into thirds, then crosswise into thin strips.
