1 Packet (1oz)dry fried rice seasoning
1 tsp garlic powder
1 tsp ground ginger
1 tbsp reduced-sodium/lite soy sauce
3/4 (x2) Egg Substitute
4 Cups Frozen diced carrots and peas
2 Cups chopped Mushrooms
4 Cups cooked brown rice (fridge temp)
2 Cups Bean Sprouts
1/2 Cup Chopped Scallions
1 Can Water Chestnuts
Salt & Pepper

1 Packet (1oz)dry fried rice seasoning 1 tsp garlic powder 1 tsp ground ginger 1 tbsp reduced-sodium/lite soy sauce 3/4 (x2) Egg Substitute 4 Cup s Frozen diced carrots and peas 2 Cup s chopped Mushrooms 4 Cup s cooked brown rice (fridge temp) 2 Cup s Bean Sprouts 1/2 Cup Chopped Scallions 1 Can Water Chestnuts

In a small dish, combine seasoning mix, garlic powder, and ground ginger with soy sauce and 6 tablespoons of warm water. Stir until seasoning mix has dissolved. Set aside.

Spray large skillet with nonstick spray, and bring it to a medium heat. Add eggs and scramble until cooked. Set aside.

Add frozen vegetables and mushrooms to the skillet, and cook and stir until mushrooms have softened and all veggies are hot. Remove from skillet and set aside.

Remove skillet from heat, re-spray with nonstick spray, and bring to high heat. 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 integtrate. Cook and stir until entire mixture is hot, there is no liquid left in the skillet, and rice is just beginning to crisp.