Vegetarian Fried Rice

Vegetarian Fried Rice
1 tablespoon canola or peanut oil
1 cup sliced mushrooms (about 3 ounces)
1 green onion, thinly sliced
1 cup bean sprouts (about 2 ounces)
1 package (6 ounces) firm or soft tofu, crumbled (optional)
1/2 cup frozen no-salt-added peas, thawed (about 3 ounces)
1 tablespoon reduced-sodium soy sauce
1 teaspoon fragrant toasted sesame oil
3 cups cooked rice, any kind (about 1 1/2 cups uncooked)Heat oil in a wok or large heavy skillet over high heat. Add mushrooms and green onion and sauté for several minutes, until slightly wilted.Add bean sprouts and cook for another minute to wilt them slightly. Add remaining ingredients except rice, mixing well.Stir in rice and heat through before serving.Serves six as an entree; 12 as a side dish.Nutrition values per serving: 156 calories, 4 g fat, 26 g carbohydrates, 5 g protein, 0 mg cholesterol, 112 mg sodium."American Heart Association Around The World Cookbook" (1996 Times Books)