Veggie Fried Rice

• 1 (5.3-oz.) bag quick-cooking brown rice
• 1 (8-oz.) package fresh sugar snap peas
• 4 green onions, cut into 2-inch pieces
• 1/2 cup matchstick-cut carrots
• Vegetable cooking spray
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 2 large eggs, lightly beaten
• 3 tablespoons lite soy sauce
• 2 teaspoons dark sesame oil

1. Cook rice according to package directions; drain well.

2. Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.

3. Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.

Yield: 4 servings