Shrimp Stir Fried Rice

Sparkppl daily recipe
I loved this dish!!! It tastes like the real deal and it's healthy enough
that I didn't blow my calories and it filled me up.

1 cup regular egg substitute
2 tsp soybean & canola oil blend
3 med. scallions, chopped (optional)
1 cup frozen peas and carrots, thawed
4 oz frozen salad-size shrimp, thawed under cold water
2 cups quick cooking brown rice, cooked
4 Tbsp low-sodium soy sauce

Coat a large wok or skillet with cooking spray and heat until an added drop
of water sizzles. Scrambe egg substitute in wok. Remove when cooked and set
aside. Add oil, scallions, peas, carrots and shrimp to wok. Stir fry for 5
minutes. Add cooked rice, eggs and soy sauce. Stir-fry for about three minutes.
Yields about 1 1/2 cups per person.

Number of Servings: 4
Nutritional Info

Calories:244.2
Fat: 6.9g
Carbohydrates: 28.4g
Protein: 17.4g

Jenn B aka Mom2Sam and Tiny
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