Start by preparing the omelette, once cool chop and set aside.
Prepare all the veggies by cutting them up & setting aside
In a small bowl, combine the ginger, tamari, lime juice, vinegar, sesame oil & 2 T. of water and set aside.
In a large saute pan heat the coconut oil, saute the bell pepper, onion & mushroom until translucent.
Season with salt & pepper.
Add the garlic and saute 1-2 more minutes.
Next add the carrots and stir in the sauce, bring up to a simmer and cook until carrots are tender, about 5-10 minutes. Add a touch more water if it starts to get too dry.
Add the snap peas the last 3-5 minutes
Add in the rice and at the very end and mix well. Add in the omlette, mix.
Plate it up and garnish with cilantro, enjoy!