In a wok, heat 1 tablespoon canola oil on medium-high. Add mushrooms; stir to coat. Add bean sprouts, rice, and shrimp; stir-fry until hot.
Remove from heat. Add 1 tablespoon canola oil and 2 eggs; scramble and return rice mixture to wok. Stir in 3 tablespoons of low-sodium soy sauce; serve.