Midweek Recipe!!

P. F. Chang's China Bistro Shrimp Fried Rice

1/4 teaspoon ground superfine mustard

1/4 teaspoon minced ginger

1/2 teaspoon minced or crushed garlic

1 teaspoon molasses

1 1/2 tablespoons lite soy sauce (more added at table as desired)

1 egg

salt and pepper to taste (optional)

4 teaspoons oil

1 1/2 cups tail-off cooked large shrimp from frozen

3/4 cup petite green peas, frozen (or bean sprouts)

3/4 cup baby carrots, cut into matchstick or thin strips

2 cups steamed rice

2 to 3 green onions, chopped (use only white part orwhite plus some of the green if desired)

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

Heat a large, nonstick frying pan or skillet over medium heat. Add oil. Pour egg 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.

Add more oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. 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. Serve, offering additional soy sauce at the table, if desired.

I made this for my family tonight for dinner.... and they LOVED it!! I would recommend you double the recipe. (I tripled it and have lefovers) I also liked it with a little more soy sauce.

ENJOY!