In a small dish, combine seasoning mix, garlic powder, and ground ginger with soy sauce and 3 tablespoons warm water. Stir until seasoning mix has dissolved. Set aside.
Spray a wok or very large skillet with nonstick spray, and bring it to medium heat. Add egg substitute and scramble until cooked, 2 to 3 minutes, using a spatula to break it up into bite-sized pieces. Remove scrambled bits from the wok/skillet and set aside.
Add frozen vegetables and mushrooms to the wok/skillet, and cook and stir until mushrooms have softened and all veggies are hot. Remove veggies and set aside with the egg bits.
Remove your wok/skillet from heat, re-spray with nonstick spray, and bring to high heat on the stove. Add rice and seasoning mixture, and stir to combine. Add bean sprouts, scallions, and the previously cooked veggies and scrambled eggs, and mix thoroughly to integrate. Cook and stir until entire mixture is hot, there is no liquid left in the skillet, and rice is just beginning to crisp. Season to taste with salt and pepper.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 23 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 824.8mg||28 %|
|Potassium 349.3mg||9 %|
|Total Carbohydrate 70.9g||21 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 67.2g|
|Protein 9.3g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 343
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