P.F. Chang`s Shrimp Fried Rice

P.F. Chang`s Shrimp Fried Rice

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)
cooking spray
1/3 cup egg substitute
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

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

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

Turn off heat and stir in green onion and pieces of egg. Serve, offering
additional soy sauce at the table, if desired.