Heat oil in a pan. Add crushed ginger garlic, mushrooms, chilli flakes, cumin powder, dark soy sauce, water, soaked brown rice, and spring onion whites. Mix well. Transfer the brown rice mixture to a clay pot. Place the clay pot in an oven and bake for 10 to 15 min. For the soya nugget sauce, heat oil in a pan. Add chopped ginger pineapple, and red, yellow, and green bell peppers. Mix well. Season with black pepper powder, tomato ketchup, white vinegar, and dark soy sauce. Add spring onion greens bean sprouts, soaked soya nuggets, water, and chopped coriander leaves. Mix well and cook till the sauce thickens. Top the baked brown rice with the soya nugget sauce. For salad, combine chopped tomato, pineapple, bean sprouts, salt, chopped coriander leaves, and olive oil. Mix well. Serve brown rice with salad.