Fried Rice and Vegetables

1 cup fresh bean sprouts
½ cup shredded carrot
½ tsp. grated gingerroot
1 garlic clove, minced
1 cup sliced fresh mushrooms
1 Tbsp. oil
2 cups cold cooked regular long-grain white rice
2 Tbsp. soy sauce
½ cup frozen sweet peas, thawed
1/4 cup sliced green onions

1. Spray medium nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add bean sprouts, carrot, gingerroot, garlic and mushrooms; cook and stir 1 minute. Remove vegetables from skillet; cover to keep warm.

2. In same skillet, heat oil until hot. Add cooked rice and soy sauce; cook and stir 4 minutes. Add peas, onions and bean sprout mixture; stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.