Vegetable Fried Rice

• 1 egg
• 1/8 teaspoon salt
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon peanut oil
• 1/2 teaspoon brown sugar
• Vegetable cooking spray
• 1 cup sliced celery
• 1/2 cup sliced onion, cut in half
• 1 cup sliced fresh mushrooms
• 1 (6-ounce) package smoked tofu, crumbled
• 2 cloves garlic, crushed
• 3 cups cooked long-grain rice (cooked without salt or fat)
• 1 cup frozen English peas, thawed

1. Combine egg and salt, beating with a wire whisk until frothy. Set aside. Combine soy sauce, oil, and sugar. Set aside.
2. Coat a wok with cooking spray. Heat at medium-high (375u0b0) until hot. Add celery and onion; stir-fry 2 minutes. Add mushrooms, tofu, and garlic; stir-fry 1 minute.
3. Push vegetable mixture up sides of wok, forming a well in center. Pour egg mixture into well, and stir-fry until set. Add rice, and stir-fry 1 minute. Add soy sauce mixture and peas; stir-fry 2 minutes. Serve immediately.

egg, salt, soy sauce, peanut oil, brown sugar, vegetable cooking spray, celery, onion, mushrooms, garlic, rice, peas

Taken from www.myrecipes.com/recipe/vegetable-fried-rice (may not work)