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shrimp fried rice
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PF Chang's Shrimp Fried Rice
5 stars based on 2 reviews
Ready in: Under 30 minutes ?
Difficulty: 3/5
Serves/Makes: 2
photo by: nancybrom
Click image to view
INGREDIENTS:
1/4 teaspoon fine ground mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 teaspoon lite soy sauce (more added at table as desired)
non-stick cooking spray
1/3 cup egg substitute
Salt and pepper, to taste (optional)
4 teaspoons canola oil
1 1/2 cup tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
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.
NUTRITION:
This PF Chang's Shrimp Fried Rice recipe from CDKitchen serves/makes 2
Recipe ID: 1225
REVIEWS:
Guest: priscilla 2009-11-23
this is the best fried rice i ever had.. i printed it 5 days ago and i have made it twice.. it is absolutely wonderful.. i also add cilantro and lime slices on the serving place because it taste a little better, my own preference... i got that from the thai restaurants.. you should try it.
Guest: Dianne 2010-02-18
I liked the easy basic ingredients of this dish and we enjoyed eating it, but next time I'm going to double the molasses/soy sauce mixture for more flavor and use much less rice.
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
