I love fried rice and I love P.F. Chang's Shrimp Fried Rice Recipe. What if you could have that recipe to add to your recipe collection, what would you say. YES, of course, well here it is.
P.F. Chang's Shrimp Fried Rice Recipe, full of little peas, shrimp and great tasting rice, seasoned just right. Follow the directions below and you can have this rice in a short time coming right out of your kitchen!
Ingredients
¼ tspn ground superfine mustard
¼ tspn minced ginger
½ tspn minced or crushed garlic
1 tspn molasses
1½ tbsp lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
salt and pepper to taste (optional)
4 tspn canola oil
1 ½ cups tail-off cooked large shrimp from frozen, packed
¾ cup petite green peas, frozen (or bean sprouts)
¾ cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or
white plus some of the green if desired)
Directions
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.
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.
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Photo Credit
Heat wok to smoking, introduce oil and shrimp, separate and velvet for 1 to 2 minutes.
2 chicken breast halves without skin, cubed
Bring chicken broth to a boil, then add all the ingredients.