FRIED RICE WITH VEGETABLES

1 cup fresh bean sprouts

cooking spray

1/2 cup carrot; shredded

1 (4 1/2 oz.) jar sliced mushrooms; drained

1 teaspoon purchased chopped garlic and ginger stir-fry blend

1 tablespoon oil

2 cups cold cooked white rice; cooked as directed on package

1 to 2 tablespoons soy sauce

1/2 cup frozen sweet peas; thawed

1/4 cup green onions; sliced

1. Spray medium non-stick skillet or wok with non-stick cooking spray. Heat over medium heat until hot. Add bean sprouts, carrot, mushrooms and stir-fry blend; cook and stir 1 minute. Remove from skillet; cover to keep warm.

2. In same skillet, heat oil until hot. Add 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.

*NOTE: To reduce the high sodium count, use reduced-sodium soy sauce.

* CHEF'S NOTE: Traditional fried rice recipes include cooked egg pieces. To cook eggs to add to this recipe, spray a skillet with non-stick cooking spray. Add two beaten eggs and cook until they are set. Remove from skillet and chop them up.

Yields 2 servings (Serving size = 1 3/4 cups)

CALORIES: 370; PROTEIN: 11g; CARBS: 62g; FAT: 9g; CHOL: 0mg; FIBER: 6mg; SODIUM: 1,290mg.

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