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shrimp stir-fried rice

Source of Recipe


WW Post






List of 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



1. 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.