Vegetable Fried Brown Rice

Cooking-oil spray2 large eggs1 large onion (for about 1 cup chopped)10-12 baby carrots (for 1 cup chopped)1 tablespoon peanut or vegetable oil1 package (8 ounces) sliced fresh mushrooms1 tablespoon bottled minced garlic 1/4 cup sherry wine (not cooking sherry)3 tablespoons reduced-sodium soy sauce4 cups cooked brown rice (recipe follows)1-2 bunches green onions (for 3/4 cup chopped)1 cup frozen green peas1 1/2 tablespoons Asian (dark) sesame oilSpray an extra-deep, 12-inch nonstick skillet with cooking-oil spray and begin to heat it on medium.Beat the eggs lightly, pour them into the skillet and cook without stirring (as you would an omelet) until they are almost dry. Remove to a plate and set aside.While the eggs cook, peel and coarsely chop the onion, and set it aside. Coarsely chop the carrots and set aside. Heat the peanut oil in the same skillet over medium-high heat. Add the onion and carrots and cook, stirring from time to time, for 2 minutes. Add the mushrooms and garlic, and cook and stir for 2 more minutes. Add the sherry, soy sauce and cooked rice. Continue to cook, stirring from time to time.Meanwhile, slice the green onions, using all of the white parts and enough of the tender green tops to make 3/4 cup. Once sliced, add the green onions, peas and sesame oil. Cut the egg into thin strips, add them to the pan and stir and toss to mix well. Serve at once, passing extra soy sauce at the table, if desired.Serves four.Nutrition values per serving: 385 calories, 13 g fat (2 g saturated), 55 g carbohydrates, 7 g fiber, 12 g protein, 105 mg cholesterol, 780 mg sodium.