Mushroom Fried Rice

• 1 teaspoon plus 2 tablespoons sesame oil, divided
• 3 eggs, beaten
• 2 tablespoons canola oil
• 2 small onions, finely chopped
• 6 medium fresh mushrooms, thinly sliced
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh gingerroot
• 4 cups cold cooked rice
• 1 cup frozen peas, thawed
• 1/4 cup reduced-sodium soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 green onions, thinly sliced
• Optional ingredients: Chinese-style mustard, duck sauce and additional soy sauce

1. In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside.
2. In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer.
3. Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.

sesame oil, eggs, canola oil, onions, fresh mushrooms, garlic, fresh gingerroot, cold cooked rice, frozen peas, soy sauce, salt, pepper, green onions, soy sauce

Taken from www.tasteofhome.com/recipes/mushroom-fried-rice/ (may not work)