Ingredients:
1/4
teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2
teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 teaspoon
lite soy sauce (more added at table as desired)
Canola cooking
spray
1/3 cup egg substitute
Salt and pepper to taste
(optional)
4 teaspoons canola oil
1 1/2 cup 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
3 green onions, chopped (use only white part or white
plus some of the green if desired)
Directions:
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.
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