P.F. Chang's Shrimp Fried Rice
CDKitchen https://www.cdkitchen.com
Serves/Makes: 2 | Ready In: < 30 minutes
Ingredients:
1/4 teaspoon fine ground mustard
1/4 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1 teaspoon molasses
1 1/2 teaspoon light soy sauce
1/3 cup egg substitute
salt and pepper, to taste
4 teaspoons canola oil
1 1/2 cup peeled and deveined, cooked large shrimp
3/4 cup frozen petite green peas
3/4 cup shredded carrot
2 cups steamed rice, chilled
3 green onions, chopped
Directions:
Combine the mustard powder, ginger, garlic, and molasses in a bowl. Mix well. Blend in the soy sauce and set aside.
Heat a large, greased non-stick skillet over medium heat. Add the egg substitute and tilt the pan to coat the bottom of the pan with the egg. Season the egg with salt and pepper. When set, flip the egg over and cook for 1 more minute. Remove the egg from the skillet and slice into small pieces. Set aside and keep warm.
Add the canola oil to the skillet along with the shrimp. Cook over medium heat for 1 minute. Add the peas and carrots and cook, stirring frequently, for 2 minutes or until the shrimp are heated through.
Add the rice to the skillet. Cook, stirring constantly, for 1 minute.
Add the soy sauce mixture to the skillet. Cook, stirring constantly, for 1 minute or until the sauce is blended into the rice.
Remove the pan from the heat. Stir in the chopped green onion and reserved egg pieces.
Serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/525/PF_Changs_Shrimp_Fried_Rice45489.shtml
Recipe ID: 1225
Nutrition:
per serving: 1106 calories, 18g fat, 170g carbohydrates, 58g protein.
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