mushroom and pepper fried rice

This was a little plain the first time, but as a reheated lunch was perfect.
Ingredients:
2 cups of your favorite mushrooms (I used shitake and baby bellas)
1 cup cooked rice (I used basmati)
2 diced green bell peppers
olive oil
2 TBsp margaine
1 diced yellow onion
1 Tbsp cilantro
2 TBsp soy sauce
2 Tbsp sherry cooking wine
2 TBsp garlic

Directions:
heat the oilve oil in a stir fry pan on high while cooking the rice in a pot as directed.
Heat the onions and garlic in the oil until browned, then add the peppers and mushroooms. Cook another 3-4 minutes then add the margarine. Cook another 3-4 minutes then add the sherry wine and cooked rice. Turn the heat to medium.
Cook until all the sherry and liquid is absorbed.
Add the cilantro and soy cause and stir for one minute.
All done!

The picture is a little blurry because there was so much steam coming off of it. Also, it was supposed to have eggs in it (hence the fried rice) but I just eliminated that. It ended up more like a risotto dish, but like I said, it was perfect reheated for lunch the next two days.