Instructions

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy
sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center
generously with canola cooking spray. Pour egg substitute in the middle of pan
and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once
the underside is lightly browned, flip egg over and cook about a minute longer or
until bottom is lightly browned. Cut into small pieces with knife and set aside.
Spray more canola oil into pan and heat over medium heat. Add shrimp and let
sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally,
for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir
and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice
mixture, stir, and let cook another minute or two. Turn off heat and stir in green
onion and pieces of egg. Serve, offering additional soy sauce at the table, if
desired.