Place mushrooms in small bowl and cover with hot water.
Let stand 30 minutes.
Drain, reserving liquid.
Squeeze out excess water.
Cut off and discard stems; dice caps.
Rub rice with wet hands so all the grains are separated.
Beat eggs with 1/4 teaspoon of the salt in medium bowl.
Heat 1/2 tablespoon oil in wok or large skillet over medium heat.
Add eggs; cook and stir until soft curds form.
Remove from heat and cut eggs into small pieces using a spoon.
Remove and set aside.
Heat remaining 2 tablespoons oil in wok over high heat.
Add ginger, garlic and onions; stir-fry 10 seconds.
Add mushrooms, 1/4 cup of the reserved mushroom soaking liquid, the bean curd, soy sauce and sugar.
Cook until most of the liquid evaporates, about 4 minutes.
Add bean sprouts and peas; cook 30 seconds.
Add rice and remaining 1/2 tea spoon salt.
Stir and toss until heated through.
Add a few drops mushroom soaking liquid if rice appears dry.
Fold in eggs before serving.