Easy fried rice

I found this fried rice recipe years ago in the Better Homes and Gardens cookbook. Because it's very quick, easy and flavorful, it's become a standard in our kitchen.
From BHG.com

2 eggs, beaten (I usually at least double this to 4 eggs for added protein)
1 t soy sauce (double this to go with the doubled eggs)
1 t cooking oil
1 clove garlic, minced or pressed
1 T cooking oil
1 celery stalk, sliced
3/4 c sliced mushrooms
1 batch rice (1 c dry)
1 medium carrot, shredded or sliced
1/2 c frozen peas, thawed
2 T soy sauce
2 green onions, sliced

1. In a small bowl, combine eggs and 1 t soy sauce. Set aside.

2. Pour 1 t oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.

3. Pour 1 T oil into the wok or skillet. (Add more oil as necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

4. Add cooked rice, carrot, and peas. Sprinkle with 2 T soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.

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As always, I'm very loose with my measurements. I put in a couple carrots, a couple stalks of celery and a whole package of mushrooms. Sometimes I have to up the soy sauce a bit to compensate.

This time, I added some cooked shrimp from the freezer. It was very yummy :)