1 tsp. oil
3/4 c. sliced fresh mushrooms
1/3 to 1/2 c. diagonally sliced green onions
1 c. frozen green sweet peas
1 tbsp. water
1 c. cooked brown rice (1/4 c. uncooked)
1 tbsp. chopped fresh parsley
2 tbsp. reduced sodium soy sauce

Heat large skillet or wok over medium high heat until hot. Add oil; heat until oil ripples. Add mushrooms and green onions; stir fry 1 minute. Reduce heat to medium. Add peas and water; cover and steam for 2 minutes. Stir in rice, parsley, and soy sauce. Cook until heated. 4 servings.