"Not Fired" Rice - cooking recipe

Ingredients

1 Tbsp. vegetable oil
3/4 c. sliced celery
1/2 c. sliced carrot
1 small onion, sliced
2 tsp. to 1 Tbsp. minced ginger
1 clove minced garlic
1/2 c. fresh sliced mushrooms
1 (8 oz.) can bamboo shoots, drained
3 c. cooked brown rice
1 egg, lightly beaten
3 Tbsp. soy sauce (reduced sodium)
3 Tbsp. dry sherry
2 Tbsp. sliced green onions

Preparation

Coat wok or large skillet with Pam.
Add oil, coating sides. Put over medium heat until hot.
Add celery, carrots, onion, ginger and garlic; stir-fry 2 minutes.
Add mushrooms and bamboo shoots; stir-fry 2 minutes.
Stir in cooked rice until heated. Push rice mix to sides, forming a well in center.
Add remaining 1 teaspoon oil.
Pour egg into well and cook until set, stirring. Stir rice mix into egg.
Add soy sauce and sherry, stirring constantly.
When ready to serve, garnish with green onions. Yields 5 cups/about 107 calories per 1/2 cup serving/fat 2.5 gr.