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Tuesday 26 November 2024 01:53:52 GMT

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Chicken and Shrimp Fried Rice 1 lb. chicken, cut up into small pieces 3 tbsp. vegetable oil 1 tsp. garlic powder 1/2 tsp. black pepper 3 carrots, diced 2-3 small sweet peppers, chopped 1 bunch green onion, chopped 1 broccoli crown, chopped 1 small bag frozen green peas 1 lb. shrimp, peeled and deveined 1/2 stick butter 4 cups leftover, cooked rice 1 envelope PF Chang’s Chicken Lettuce Wrap Sauce In a very large skillet or wok, sauté chicken in oil for 3-4 minutes. Season with garlic powder and black pepper. Sir well, and add vegetables. Cook for 5 minutes, stirring often. Make a well in the center of the pan and add shrimp. Cook for one minute and flip to cook other side of shrimp for another minute. Make a well in the center and add butter and rice. Stir and cook for 2-3 minutes, letting rice fry. Add sauce and stir. Cook for 2 minutes. Serve and enjoy. NOTES: I don’t add egg to my fried rice because I don’t like eggs! Feel free to add a beaten egg in the center of the pan at the end of the process. Also, using leftover rice is best because the rice needs time to dry out and get firm in order to keep it from clumping together. #creatorsearchinsights #EasyRecipe #dinner #homemade #fyp #friedrice @P.F. Chang's

Chicken and Shrimp Fried Rice 1 lb. chicken, cut up into small pieces 3 tbsp. vegetable oil 1 tsp. garlic powder 1/2 tsp. black pepper 3 carrots, diced 2-3 small sweet peppers, chopped 1 bunch green onion, chopped 1 broccoli crown, chopped 1 small bag frozen green peas 1 lb. shrimp, peeled and deveined 1/2 stick butter 4 cups leftover, cooked rice 1 envelope PF Chang’s Chicken Lettuce Wrap Sauce In a very large skillet or wok, sauté chicken in oil for 3-4 minutes. Season with garlic powder and black pepper. Sir well, and add vegetables. Cook for 5 minutes, stirring often. Make a well in the center of the pan and add shrimp. Cook for one minute and flip to cook other side of shrimp for another minute. Make a well in the center and add butter and rice. Stir and cook for 2-3 minutes, letting rice fry. Add sauce and stir. Cook for 2 minutes. Serve and enjoy. NOTES: I don’t add egg to my fried rice because I don’t like eggs! Feel free to add a beaten egg in the center of the pan at the end of the process. Also, using leftover rice is best because the rice needs time to dry out and get firm in order to keep it from clumping together. #creatorsearchinsights #EasyRecipe #dinner #homemade #fyp #friedrice @P.F. Chang's

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