For the vegan egg mixture: simply weight the chickpea flour, add the black salt and the turmeric, then slowly whisk in the water. Set aside.
In a pan heat 1 tbsp of vegetable oil, then add the vegan egg mixture. Scramble with a spatula and cook for a couple of minutes until slighly brown and crispy. Set aside.
In the same pan add the edamame beans and heat them up for 2-3 minutes. Set aside.
Add to the pan sesame oil, then the garlic, the ginger (both grated) and the chili flakes. Heat for a few seconds then pour the brown mushrooms slices and season with salt and pepper. Cook for 10 minutes of so, then set aside.
Toast the rice for a couple of minutes then add the boiling water and the vegetable stock. Cover with a lid and simmer for 20 to 30 minutes (according to the package instructions). If needed add some more water. Note: Rice needs to be fluffy and thoroughly cooked.
Once the rice is ready season it with soy sauce, then add the vegetables and the fried egg mixture.
Stir fry all together for a couple of minutes and serve with fresh coriander or parsley.