1Heat wok or 10-inch skillet over medium heat until hot. Add 1 tablespoon of the oil; rotate wok to coat side. Add mushroom; stir-fry 1 minute. Add bean sprouts, onions, rice and pork; stir-fry about 5 minutes, breaking up rice, until hot.
2Push rice mixture to side of wok; add remaining 1 tablespoon oil to wok. Add eggs; cook and stir over medium heat until eggs are thickened throughout but still moist. Stir eggs into rice mixture.
3Stir in peas, soy sauce and pepper. Cook until thoroughly heated.