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1. In a small bowl combine eggs and the 1 teaspoon soy sauce. Set aside.
2. In a wok or large skillet heat the 1 teaspoon sesame oil over medium heat. Add garlic and egg mixture; stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.
3. Pour the 1 tablespoon cooking oil into the wok. (Add more oil as needed during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4. Add rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.