Veggie-rific fried rice

Combine seasoning mix, garlic powder, and ginger with soy sauce and 3 tablespoons of warm water. Stir until seasonin mix has dissolved. Set aside. Spray a wok or very large skillet with nonstick spray, and bring it to medium heat. Add egg substitute and scramble until cooked, 2 to 3 minutes, using spatula to break it up into bite-sized pieces. Remove scrambled bits from the skillet and set asaide. Add frozen veggies and mushrooms to the skillet and cook and stir until mushrooms have softened and all veggies are hot. Remove veggies and set aside with egg-y bits Remove you skillet from heat, re-spray with nonstick spray and bring to high heat on the stove. Add rice and seasoning mixture, and stir to combine. Add bean sprouts, scallions, and the previously cooked veggies and scrambled eggs and mix thoroughly to integrate. Cook and stir until entire mixture is hot, there is no liquid left in the skillet and rice is just beginning to crisp. Season to taste with salt and pepper Scoop into bowls and serve