Meats: beef, chicken
Seafood: Shrimp
Produce: bean sprouts, Carrots, green onions,
Dairy: egg,
Sauces: oyster sauce, soy sauce
Other: vegetable oil, brown rice, cooking sherry
Cooking Method: stovetop
|  |
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈
Ingredients:
2 oz. Shrimp2 oz. Beef (cut into strips)
2 oz. Chicken (cut into strips)
1/2 Tbsp. Vegetable oil
1 Egg
3½ cups Cooked brown rice (follow directions on package)
1.5 oz. Bean sprouts (approximately 1 cup)
1.5 oz. Carrots (cut into strips, approximately 1/2 cup)
1/2 cup Green onions (fine chop)
Fried Rice Sauce:
1/4 cup Kikkoman soy sauce
2 Tbsp. Cooking sherry
2 tsp. Oyster sauce
Procedure:
• In a mixing bowl, mix all Fried Rice Sauce ingredients well; set aside.
• Add 1/2 Tbsp. of vegetable oil to hot pan.
• Add chicken, beef and shrimp and stir-fry until done; set aside.
• Add remaining 1/2 Tbsp. of vegetable oil to hot pan.
• Add egg in and scramble.
• Add Fried Rice sauce, stir-fry until all rice is coated evenly.
• Add shrimp, beef, and chicken and quickly stir-fry.
• Add rice and vegetable and stir-fry.
Restaurant: P.F. Chang’s China Bistro
• In a mixing bowl, mix all Fried Rice Sauce ingredients well; set aside.
• Add 1/2 Tbsp. of vegetable oil to hot pan.
• Add chicken, beef and shrimp and stir-fry until done; set aside.
• Add remaining 1/2 Tbsp. of vegetable oil to hot pan.
• Add egg in and scramble.
• Add Fried Rice sauce, stir-fry until all rice is coated evenly.
• Add shrimp, beef, and chicken and quickly stir-fry.
• Add rice and vegetable and stir-fry.
Restaurant: P.F. Chang’s China Bistro
Recipe Type: Authentic
Contest: “Whole Grains Challenge” Winner
Recipe Author: P.F. Chang’s China Bistro
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://wholegrainscouncil.org/files/WGRecipesForFoodservice.pdf
Contest: “Whole Grains Challenge” Winner
Recipe Author: P.F. Chang’s China Bistro
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://wholegrainscouncil.org/files/WGRecipesForFoodservice.pdf
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈