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Receta P. F. Chang's Shrimp Fried Rice

by Global Cookbook

Ingredientes

1/4 tsp grnd superfine mustard 1/4 tsp chopped ginger 1/2 tsp chopped or possibly crushed garlic 1 tsp molasses 1 1/2 Tbsp. lite soy sauce     (more added at table as desired)     Canola cooking spray 1/3 c. egg substitute     Salt (optional), to taste

Freshly-grnd black pepper (optional), to taste 4 tsp canola oil 1 1/2 c. tail-off cooked large shrimp - (packed) from frzn 3/4 c. petite green peas frzn     (or possibly bean sprouts) 3/4 c. baby carrots cut thin strips 2 c. steamed rice 2 x green onions - (to 3) minced     (use only white part or possibly white plus some of the green if you like)

Direcciones

1. In a small bowl or possibly c., blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.
2. Heat a large, nonstick frying pan or possibly 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 you like. Once the underside is lightly browned, flip egg over and cook about a minute longer or possibly till bottom is lightly browned. Cut into small pcs with knife and set aside.
3. Spray more canola oil into pan and heat over medium heat. Add in shrimp and let sizzle for about a minute. Add in peas and carrots and stir-fry, tossing occasionally, for about 2 min or possibly till shrimp is warmed throughout.
4. Add in steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mix over the top of rice mix, stir, and let cook another minute or possibly two. Turn off heat and stir in green onion and pcs of egg.
5. Serve, offering additional soy sauce at the table, if you like.
6. This recipe yields 2 servings.

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