Whisk to combine the salt, pepper, cornstarch, and flour.
Add the flax "egg", water, and oil until it reaches the consistency of pancake batter. Thin enough to coat, thick enough to adhere.
Add the soy curls/tvp chunks to the batter and at this point, you could refrigerate for up to 30 minutes while you prepare the rice if you wish. Otherwise, it is completely fine to cook right away.
Preheat a wok or large skillet. Add oil.
Drain the excess batter off of the soy curls/tvp chunks and gently place into the oil. I find it easiest to work in batches and use a kitchen spider/strainer or fork to be sure I don't get too much of the excess batter into my final product.
Cook until golden brown on one side, flip and repeat. Remove to paper towels to drain. They will continue to crisp as they sit.