1. Cook rice according to package directions, omitting salt and fat; drain. Remove rice from bags; return to pan. Cover and keep warm.

2. While rice cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil. Add shrimp; cook 2 minutes, stirring often.

3. While shrimp cook, combine soy sauce and next 3 ingredients in a small bowl.

4. Add onions and ginger to shrimp; sauté 1 minute. Add peas, stirring until thoroughly heated. Stir shrimp mixture and egg into rice, and drizzle with soy sauce mixture. Fluff well with a fork, and serve immediately.

Young Chefs can:

Measure frozen peas

Pour soy sauce mixture over rice

Older Chefs can:

Beat eggs

Help peel shrimp

Help chop green onions with assistance