P. F. Chang's Shrimp Fried Rice

Recipe Ingredients

1/4 teaspoon	1.3ml	Ground superfine mustard
1/4 teaspoon	1.3ml	Minced ginger
1/2 teaspoon	2.5ml	Minced or crushed garlic
1 teaspoon	5ml	Molasses
1 1/2 tablespoons	22ml	Lite soy sauce
		= (more added at table as desired)
		Canola cooking spray
1/3 cup	65g / 2.3oz	Egg substitute
		Salt - (optional), to taste
		Freshly-ground black pepper - (optional), to taste
4 teaspoons	20ml	Canola oil
1 1/2 cups	355ml	Tail-off cooked large shrimp - (packed) - from frozen
3/4 cup	177ml	Petite green peas - frozen
		= (or bean sprouts)
3/4 cup	82g / 2.9oz	Baby carrots - cut thin strips
2 cups	320g / 11oz	Steamed rice
2		Green onions - (to 3) - chopped
		= (use only white part or
		White plus some of the green if desired)

Recipe 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.

This recipe yields 2 servings.

Source:
Top Secret Recipe's Message Boards at - http://www.topsecretrecipes.com

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