In a small pot, combine the brown rice, water, salt, and turmeric. Bring to a boil, then reduce the heat and simmer for about 40 minutes, until the rice is tender and the water is absorbed. You can also follow the instructions on your rice package.

I used rice that I had already cooked the day before and added the turmeric during the vegetable stir-fry.

Cook the egg in a skillet to make a thin omelet, then cut it into small squares. Set aside.

Add the green onions, red bell pepper, and shiitake mushrooms. Cook for about a minute until the mushrooms are tender. Add the turmeric if you are using pre-cooked rice.

Add the cooked rice and the diced omelet to the skillet and mix well. Heat thoroughly before serving. Sprinkle with cilantro if desired.