Shrimp Fried Rice

6 green onions and tops, cut diagonally into 1/2-inch lengths, separating whites from tops
1/2 cup frozen peas and carrots, thawed
2 tablespoons vegetable oil
1 egg, beaten
4 cups cold cooked long-grain rice (I prefer brown but most people like white)
1 pound cooked and peeled shrimp
3 tablespoons Kikoman Soy Sauce
4 cloves garlic, minced
1/2 teaspoon sugar

In large skillet over medium high heat, saute whites of green onions, peas and carrots in hot oil for about 1 minute. Add green onion tops and egg; scramble. Stir in rice and shrimp, cook until heated, gently separating grains of rice. Combine remaining ingredients; pour over rice. Cook and stir until well mixed.