Something Like PF Chang's Shrimp Fried Rice

Prep Time
Cook Time
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"I crave this all the time and I'm unhappy when there's nothing left so I keep making it, I've added in all different things instead of shrimp like cooked pork roast, chicken and turkey, I use 3 beaten eggs instead of the substitute."

Original recipe yields 3 servings


  • Serving Size: 1 (484.4 g)
  • Calories 470.2
  • Total Fat - 14.5 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 53.3 mg
  • Sodium - 3775.6 mg
  • Total Carbohydrate - 69.1 g
  • Dietary Fiber - 8.2 g
  • Sugars - 7.1 g
  • Protein - 16.1 g
  • Calcium - 88.7 mg
  • Iron - 4 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.4 mg

Step 1

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Step 2

Heat 1 tablespoon oil a large frying pan or skillet over medium heat.Pour egg substitute (or beaten eggs) 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.

Step 3

Add in and heat 1 tablespoon oil. Add shrimp and let sizzle for about 1 minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout.

Step 4

Add cooked rice, stir and let cook about a minute or until heated. 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.

Step 5

Add in salt and pepper to your taste.

Tips & Variations

No special items needed.



I love shrimp so I decided to make this fried rice when I made Chicken Teriyaki Sticks. They went very well together. I cooked my rice a day ahead so it wouldn't get sticky. It came out just like we like it which I was very happy about. This rice went together quickly and it tasted great!

review by:
(2 Mar 2014)