Better Than Chang’s Shrimp Fried Rice

Better Than Chang’s Shrimp Fried Rice is easier, healthier, and every bit as good as (or better than) than the P.F. Chang’s version!

Better Than Chang's Shrimp Fried Rice

This recipe will be a guaranteed hit for those of you who love P.F. Chang’s shrimp fried rice. This recipe uses brown rice, which is much healthier but just as delicious. The seasonings make the brown as moist and flavorful as white. Trust me~you won’t miss the white!

This easy to make recipe makes a huge amount, and leftovers are fabulous. Here are a few savvy suggestions to make this recipe turn out its best:

  • Make the brown rice a day ahead; otherwise, you may end up with a Better Than Chang's shrimp fried ricesticky mess. Click here for my secret to perfect rice every single time.
  • Cooking fried rice is much easier in the appropriate pan. This 14-inch stir fry pan is one of my favorite cooking tools. I love mine and use it all the time. (A few of my other stir fry favorites are listed below.)
  • For shortcut shrimp, I use Sea-Pak shrimp scampi. Simply open the box, add to the pan, and sauté until done. I use the scampi sauce to make the fried rice more flavorful, but you can pour it off after cooking if you prefer.
  • Cook in stages. Resist the temptation to dump all ingredients in the pan and try to cook together. Follow the progression~shrimp, egg, veggies~cooking each separately until the very end.

I hope you try this recipe; your family and friends will love it! Send any questions or comments my way, as I always love hearing from readers. Thanks so much for stopping by! Be blessed, and stay savvy!!!

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Better Than Chang's Shrimp Fried Rice

This is better than Chang's shrimp fried rice because it is healthier, less expensive, as tastes as good or better than the real thing!

24 hr

30 min

24 hr, 30

Save RecipeSave Recipe

Ingredients

  • 6 cups cooked rice (cooked day ahead and refrigerated)
  • 1 teaspoon fine ground mustard
  • salt & pepper to taste
  • 4 cloves fresh garlic, minced
  • 2 TB fresh ginger, minced
  • 1 TB molasses
  • 3 TB soy sauce
  • 3 eggs, lightly beaten
  • 1/4 cup sesame oil
  • 1 (12-oz) package Sea-Pak shrimp scampi
  • 1 cup frozen diced carrots & peas
  • 12 green onions, sliced thinly

Instructions

  • In small bowl, stir mustard, ginger, garlic, soy & molasses; set aside.
  • Spray stir-fry pan with cooking spray.
  • Add frozen shrimp; saute 7-8 minutes until shrimp done (shrimp will turn orange).
  • Remove shrimp from pan; set aside.
  • Spray pan with more cooking spray.
  • Add egg to pan; lightly scramble, sprinkling with salt & pepper.
  • Remove egg from pan; chop into small pieces and set aside.
  • Add sesame oil to pan; heat on medium high.
  • Saute onion, carrots & peas for 2-3 minutes until tender.
  • Add brown rice, egg & shrimp, tossing well.
  • Pour soy sauce mixture over rice, tossing and stirring until well coated.
  • Stir fry for 1-2 more minutes until heated throughout.
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Serving suggestions: This shrimp fried rice goes beautifully with these other favorites of mine:

P.F. Chang’s Mongolian Beef Copycat Recipe

Better Than Chang’s Lo Mein

Korean Barbecue Flank Steak Kabobs

Crispy Sweet & Sour Chicken & Fried Rice