Cook rice according to the package directions, omitting salt and fat.
Combine baby bellas and 1 tablespoon soy sauce in a ziplock; toss to coat. Combine the remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch; stir well with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add baby bellas mixture; sauté 1 1/2 minutes or until lightly browned. Remove from pan. Add onion and ginger to pan; sauté 2 minutes. Add peas and carrot; sauté 2 minutes. Stir in baby bellas mixture; sauté for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.