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!
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 sticky 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 sautÃ© 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!!!
Serving Size: 1
Amount Per Serving: Calories: 2475 Total Fat: 136g Saturated Fat: 27g Cholesterol: 539mg Sodium: 6542mg Carbohydrates: 254g Sugar: 28g Protein: 56g
Serving suggestions: This shrimp fried rice goes beautifully with these other favorites of mine: