Veggie Fried Rice

1 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
1 tablespoon freshly grated ginger
Vegetable cooking spray
2 garlic cloves, minced
2 large eggs, lightly beaten
3 tablespoons lite soy sauce
2 teaspoons dark sesame oil

1. 1. Cook rice according to package directions; drain well.
2. 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. 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.

Thanks to Southern Living April 2007 edition for the recipe.