Buffalo Shrimp over Brown Rice and Veggies

Buffalo Shrimp (serves 2)
Ingredients for shrimp:
20 precooked shrimp, thawed (I used the small shrimp.)
1/4 cup egg beaters
1/2 cup bread crumbs

Ingredients for sauce:
2 tablespoons hot sauce
1/2 teaspoon of apple cider vinegar
2 teaspoons olive oil
2 teaspoons teriyaki sauce
1 teaspoon lemon juice

Directions:
Pre heat the oven to 400 degrees. Place egg beaters in a bowl or saucer. (If you don't have egg beaters you can just use 1 beaten egg) In an additional bowl or saucer add bread crumbs. Coat the shrimp in the egg and then place in bread crumbs. Once eggs are coated in egg and crumbs, place on a pan that has been sprayed with cooking oil. Bake on each side for 7 minutes, or until brown.
While shrimp are cooking, prepare buffalo sauce. Buffalo sauce is actually made with butter and hot sauce. I made a healthier option. Mix all of the ingredients in a big bowl. Once shrimp are finished cooking, place in buffalo sauce and stir to coat. (Be careful to not make the crust come off.)

Veggie Rice
Ingredients:
2/3 cup of brown rice
2/3 cup of water plus 2 tablespoons
1 tablespoon of margarine
1 teaspoon of chopped garlic
1/4 cup chopped onions
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
salt and pepper to taste

Directions:
In a pot, bring 2/3 cup plus 2 tablespoons of water to a boil. Add brown rice and stir. Put heat to simmering and cover the pot for 10 minutes. In a small skillet, spray with cooking oil and place in veggies. Allow to cook for 10 minutes, stirring to cook everything through. After the rice has cooked for 10 minutes, stir with a fork, add cooked veggies, garlic, and butter.