Graham Kerr's Fried Rice

The day before, prepare the wheat berries and rice as follows: Soak the wheat berries in 2 cups of water for 8 hours or overnight. Strain, transfer the wheat berries to a medium saucepan, add 3 cups of water, cover ad bring to a boil. Reduce the heat and simmer for 2 hours. Drain and rinse well.

The seasoned rice: Pour the stock into a medium saucepan, bring to a boil, add the rice, stir once, reduce the heat to a simmer, cover, and cook for 15 minutes. When cool, spread out on a plate and let sit to dry out overnight in the refrigerator.

The omelet: Mix the gingerroot, garlic, and onions and divide into 3 equal parts. Pour 1/2 teaspoon oil into a medium nonstick skillet over medium-high heat, add the first third of the mixture, and fry for 30 seconds. Add the bacon and fry for 30 more seconds. Pour in the egg substitute, salt, pepper, and reduce the heat to medium, stirring the mixture up from the bottom in small circular motions. When the omelet is set, but still soft on top, slide a spatula underneath to loosen it. Slide onto a plate and sprinkle with soy sauce. Cut into strips about 1/2 inch wide then cut again. Set aside.

The vegetables: Pour 1/2 teaspoon oil into a large skillet over medium-high heat, add the second part of the ginger mixture, and fry for 30 seconds. Add the Canadian bacon and fry for 30 more seconds. Add the tomatoes, peas and scallions, stirring quickly to heat through. Remove from the skillet and set aside.

Pour the 1 tablespoon oil into the same skillet over medium-high heat; add the remaining third of the garlic mixture, and fry for 30 seconds. Add the cooked rice and wheat berries and toss well to distribute the oil throughout the dish. Return the vegetables to the pan and cook while stirring well, about 4 minutes.

To serve: Spoon the rice mixture onto individual serving plates and garnish with the sliced omelet and long thin slices scallions between the slices of omelet.