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This is a great copycat recipe from PF Chang's for their popular shrimp fried rice. It uses pre-cooked shrimp making this a quick dish to prepare. The trick to getting it to taste like PF Chang's version is the addition of a little molasses in the sauce.
serves/makes:
ready in:
under 30 minutes
12 reviews
2 comments
ingredients
1/4 teaspoon fine ground mustard
1/4 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1 teaspoon molasses
1 1/2 teaspoon light soy sauce
1/3 cup egg substitute
salt and pepper, to taste
4 teaspoons canola oil
1 1/2 cup peeled and deveined, cooked large shrimp
3/4 cup frozen petite green peas
3/4 cup shredded carrot
2 cups steamed rice, chilled
3 green onions, chopped
directions
Combine the mustard powder, ginger, garlic, and molasses in a bowl. Mix well. Blend in the soy sauce and set aside.
Heat a large, greased non-stick skillet over medium heat. Add the egg substitute and tilt the pan to coat the bottom of the pan with the egg. Season the egg with salt and pepper. When set, flip the egg over and cook for 1 more minute. Remove the egg from the skillet and slice into small pieces. Set aside and keep warm.
Add the canola oil to the skillet along with the shrimp. Cook over medium heat for 1 minute. Add the peas and carrots and cook, stirring frequently, for 2 minutes or until the shrimp are heated through.
Add the rice to the skillet. Cook, stirring constantly, for 1 minute.
Add the soy sauce mixture to the skillet. Cook, stirring constantly, for 1 minute or until the sauce is blended into the rice.
Remove the pan from the heat. Stir in the chopped green onion and reserved egg pieces.
Serve immediately.
recipe tips
Garnish with sesame seeds and a drizzle of sesame oil for a nutty flavor.
To kick up the heat, add a dash of crushed red pepper flakes or a squirt of Sriracha.
Adding a splash of rice vinegar can add a subtle acidity that balances the flavors.
For a more substantial meal, mix in additional veggies like broccoli florets or sliced mushrooms during the stir-frying process.
Try different types of soy sauce, such as dark soy sauce for a deeper color and richer flavor.
Adding a bit of chopped pineapple can add a sweet and tangy element.
If you prefer a smokier flavor, try using a wok and cooking the ingredients over high heat to achieve a "wok hei" - the characteristic smoky aroma of stir-fried foods.
common recipe questions
Can I use a whole egg instead of egg substitute?
Yes, you can use a whole egg. You'll need one extra-large egg to replace the 1/3 cup of egg substitute. A large egg is equivalent to 1/4 cup, but can also be used.
Is there a substitute for molasses?
If you don't have molasses, you can substitute it with honey or brown sugar. These alternatives will add a similar sweetness to the dish, though the flavor will slightly vary.
Can I use fresh vegetables instead of frozen?
Fresh peas and carrots can be used instead of frozen. Just blanch them briefly in boiling water until tender-crisp before adding them to the skillet with the shrimp.
What type of rice works best for fried rice?
Day-old, cold rice works best for making fried rice as it is drier and less sticky, resulting in a better texture in the final dish. You can use long-grain white rice, brown rice, basmati, or jasmine rice. Instant rice is not the top choice as it has a slightly different texture, but it can be used in a pinch.
Can I add other sauces for more flavor?
Yes, you can add a splash of oyster sauce, hoisin sauce, or sesame oil along with the soy sauce mixture for additional flavor.
How do I prevent the rice from becoming mushy?
To prevent the rice from becoming mushy, make sure it is cold and not freshly cooked. Stir-fry it on high heat, and don't over-stir; let the rice sit for a bit in the pan to get a slight crust before stirring.
Is it possible to make this recipe with other types of protein?
Yes, this recipe is versatile and can be made with chicken, beef, or pork instead of shrimp. Make sure the protein is cooked through before proceeding with the rest of the recipe.
Can I make this fried rice ahead of time?
While fried rice is best served fresh, you can make it ahead of time and refrigerate it. Reheat it in a skillet over medium heat, adding a little water or additional soy sauce to moisten the rice if necessary.
What can I serve with this shrimp fried rice?
This dish can be served as a main course on its own or accompanied by other dishes such as stir-fried vegetables, egg rolls, or a light soup.
nutrition data
1106 calories, 18 grams fat, 170 grams carbohydrates, 58 grams protein per serving.
more recipes like p.f. chang's shrimp fried rice
PLANTER'S TRAIL MIX
PANDA EXPRESS ORANGE CHICKEN
POPEYE'S FRIED CHICKEN
PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE
PIZZA HUT ORIGINAL PAN PIZZA
P.F. CHANG'S CANTONESE STIR FRY SAUCE
reviews & comments
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Face October 18, 2020
I'm going to try this, but are you sure about the 1106 calorie count? That seems very excessive for a rice and shrimp recipe.
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CDKitchen Staff Reply:
If you look up the shrimp fried rice at PF Chang's you'll see that they list a serving as having 990 calories. Ours is a tad higher due to ingredient variations.
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MoDaGoat REVIEW:
February 5, 2020Really good! Double the soy sauce mixture for sure
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dad2my3 REVIEW:
September 28, 2019The fried rice at P.F. Changâs is my absolute favorite because it doesnât contain peas. Replacing the peas with bean sprouts, as suggested, is absolutely the way to go. I wouldnât have thought to use molasses, but it worked well.
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ftogfr August 23, 2018
Getting ready to make this. Question. Is everyone using the powdered ginger in the spice aisle, or grating fresh ginger from the produce area? TIA!
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CDKitchen Staff Reply:
It calls for the fresh grated ginger. You could substitute ground ginger but you'd only need a pinch of so.
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Traveler REVIEW:
June 6, 2016This fried rice is the best ever. Had to double the recipe for the family and will make it again soon. I dislike cooking, but PF Chang's is on the other side of our large city. I only had to buy a couple ingredients I didn't have. I don't like onions so I left them out and no one noticed. This tastes fantastic, easy to make and was a great hit to everyone. Next time I'll even make more so they'll be leftovers.
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FastChef REVIEW:
March 30, 2014Delicious fried rice! I've made this twice now, once with shrimp as per the recipe and once with imitation crab which I added with the rice.
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Nance REVIEW:
October 30, 2013Tastes pretty close to PF Chang's version
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shayray REVIEW:
June 24, 2013FIVE STARS! Totally addicting!
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teegan REVIEW:
June 14, 2013I always order fried rice at PFChangs so I decided to try making this at home. It's a lot of work (I am not a great cook) but worth it and even a non-cook like me made this a hit at home. I used real egg instead of the substitute (one egg scrambled seemed about right).
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Inspiring Chef REVIEW:
September 1, 2012This is my family's absolute FAVORITE recipe!! A+++++ I did double the sauce otherwise it comes out semi-flavorless!! my daughters love this! I make 2 portions at once!
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Deb14453 REVIEW:
June 11, 2010Awesome recipe! The only thing I changed was to use five spice powder instead of the mustard and ginger (I didn't have either on hand). I also didn't use baby carrots but rather julienned a full size carrot.
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Dianne REVIEW:
February 18, 2010I 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.
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priscilla REVIEW:
November 23, 2009this 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.
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pbeer REVIEW:
August 6, 2008This is my favorite dish at P.F. Chang's!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. 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 nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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