PF Chang's Shrimp Fried Rice

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.