1½ tbsp lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
salt and pepper to taste (optional)
4 tspn canola oil
1 ½ cups tail-off cooked large shrimp from frozen, packed
¾ cup petite green peas, frozen (or bean sprouts)
¾ cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or
white plus some of the green if desired)
Preparation & Cooking Instructions
In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir
in soy sauce and set aside.
Heat a large, nonstick frying pan or 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 pieces of egg. Serve, offering additional
soy sauce at the table, if desired.
