The measurements for the recipe I recently submitted didn't all come out
right, so here's a repost.
1 tsp. broth
1/4 c. egg substitute or egg white
4 medium mushrooms, sliced
1/2 c. shredded carrot
1 T. minced red bell pepper 1 T.
1/2 green onion (both green and white parts
1 small clove garlic, minced
1/2 c. cooked brown or basmati rice
Dash ground white pepper
1 tsp. tamari
1/4 c. frozen peas
In medium skillet over medium heat, heat ½ tsp. broth. Add egg
substitute and scramble until almost set (less than 1 minute). Spoon eggs
into a bowl, cover, and set aside. In the same pan, heat remaining broth
over medium-high heat. Add mushrooms, carrot, bell pepper, celery, and
green onion; stir-fry until vegetables are tender, about 3 minutes. Add
garlic; stir-fry 30 seconds longer. Add rice and stir-fry about 3 minutes.
Reduce heat to medium; stir in tamari and white pepper. Stir in peas and
reserved eggs; cook until heated through, stirring occasionally. Taste;