P.F. Chang's China Bistro Shrimp Fried Rice
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| 1/4 teaspoon | ground superfine mustard |
| 1/4 teaspoon | minced ginger |
| 1/2 teaspoon | minced or crushed garlic |
| 1 teaspoon | molasses |
| 1 1/2 tablespoons | 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 cups | 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 |
| 2 to 3 | green onions, chopped, (use only white part or |
white plus some of the green if desired)
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.
Servings: 2
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