Prepare brown rice according to package directions. Refrigerate for 20 minutes, or until rice is cold.
Heat 1 tablespoon oil in a large wok or heavy skillet over medium heat.
Add egg and stir until cooked. Remove from wok and set aside.
Increase heat to medium-high and add remaining oil. Sauté garlic for 10 seconds, then add onions, bell peppers, and mushrooms. Stir-fry for 3 minutes.
Fold in rice, ham, pine nuts, soy sauce, and reserved egg. Stir-fry 1 minute or until all ingredients are well blended and heated through.
Garnish with green onions, if desired.
Prepare rice the day before and refrigerate, or use leftover rice.