Egg and Mushroom Veggie Rice

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of canola oil and the eggs, stirring until they are fully scrambled. Transfer the eggs to a plate and return the skillet to the stove, adding more oil if necessary. Add the mushrooms and sauté for 2 to 3 minutes. Add the veggie rice and cook, stirring, for 4 to 5 minutes more or until the vegetables are crisp-tender. Add the minced garlic and stir for 1 minute more, until the garlic is fragrant. Remove the pan from the heat and stir in the sesame oil, soy sauce, and scrambled eggs. Serve immediately.