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Bring vegetable stock to a boil over medium-high heat. Add rice and return to a boil. Cover and simmer over low heat 20 minutes or until rice is done.
In a large skillet or wok pan, heat peanut oil. Add garlic and cook 2-3 minutes until tenter. Add pork carrots, snap peas and cook 4-5 minutes more.
Add in cooked rice, Bragg's Amino Acids stirring to combine all ingredients. Stir in egg and cook until set. About 1 minute. Remove from heat and stir in sweet red pepper and green onions. Serve and enjoy!