P.F. Chang’s Shrimp Fried Rice

By baker_babe

Ingredients

• 1/4 tsp ground superfine mustard
• 1/4 tsp minced ginger
• 1/2 tsp minced or crushed garlic
• 1 tsp molasses
• 1 1/2 tbsp soy sauce
• Canola Cooking Spray
• 1/3 cup egg substitute
• Salt and pepper to taste
• 4 tsp canola oil
• 1 1/2 cups tail-off cooked large shrimp from frozen, packed
• 3/4 cup petite green peas, frozen (or bean sprouts)
• 3/4 cup baby carrots, cut into matchstick or thin strips
• 2 cups steamed rice
• 2 to 3 green onions, chopped

Details

Servings 2

Preparation

Step 1

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside. Heat a large nonstick skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside. Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture., stir, and let cook another minute or two. Turn off heat and stir in green onion and egg pieces. Serve, offering additional soy-sauce.