Ingredients

• 1 cup regular egg substitute
• 2 tsp canola oil
• 3 medium scallion(s), chopped
• 1 cup frozen peas and carrots, thawed
• 4 oz frozen salad-size shrimp, thawed under cold water
• 2 cup quick cooking brown rice, cooked
• 4 Tbsp low-sodium soy sauce

Instructions

• Coat a wok or large skillet with cooking spray and heat until an added drop of water sizzles.
  
  
• Scramble egg substitute in wok. Remove when cooked and set aside.
  
  
• Add oil, scallions, peas and carrots and shrimp to the wok. Stir-fry for five minutes.
  
  
• Add cooked rice, eggs and soy sauce. Stir-fry for about three minutes. Yields about 1 1/2 cups per person.