2 tbsp. salad oil
1 med. onion, chopped
1/4 lb. mushrooms, sliced
3 c. water
1 1/2 c. regular long-grain rice
2 tbsp. soy sauce
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. frozen peas

In saucepan over medium heat in hot salad oil, cook onions and mushrooms until tender, stirring mixture occasionally. Add water, rice, soy sauce, salt, and pepper over high heat until boiling. Reduce heat to low, simmering 20 minutes or until rice is tender and liquid is absorbed. Add peas.