1 cup regular egg substitute
2 tsp soybean & canola oil blend
3 med. scallions, chopped (optional)
1 cup frozen peas and carrots, thawed
4 oz frozen salad-size shrimp, thawed under cold water
2 cups quick cooking brown rice, cooked
4 tbsp low-sodium soy sauce
Coat a large wok or skillet with cooking spray and heat until an added drop of water sizzles.
Scrambe egg substitute in wok. Remove when cooked and set aside.
Add oil, scallions, peas, carrots and shrimp to wok. Stir fry for 5 minutes.
Add cooked rice, eggs and soy sauce. Stir-fry for about three minutes.
Yields about 1 1/2 cups per person.
Number of Servings: 4Recipe submitted by SparkPeople user CHRISTINER1.