The recipe today comes from a food blog called XOXOBella. I have been wanting to make this recipe for a long time. You can find it here.
P. F. Changs Vegetarian Fried Rice - makes 4 servings
Ingredients:
Neutral oil - we used avocado
(Neutral oil guide here on others you can use)
1 cup Jasmine rice
1-3/4 cups vegetable broth
1/2 tablespoon Canola oil
2 eggs
1 cup carrots, cut into two to three inch strips
1 cup sugar snap peas
2 cups broccoli florets
1/2 cup bean sprouts
2 stalks green onion
Vegetarian Dark Sauce:
3/4 cup low sodium soy sauce
1/2 tablespoon sesame oil
2 teaspoons mirin
(Mirin is a sweet Japanese cooking wine)
2 teaspoons hot chili oil
2 teaspoons ginger, minced
2 teaspoons garlic, minced
2 tablespoons brown sugar
Pinch of white pepper
Pour boiling water over dried mushrooms and steep 30 minutes. Drain the mushrooms, squeeze to remove excess moisture, slice and set aside.
Bring a large pot of water to boil and add the broccoli and snap peas. Cook for 1 to 2 minutes, or until done. Remove the vegetables and set aside.
Heat oil in wok over medium to medium-high heat. Amount is not mentioned but we used 2 tablespoons.
Add the rice, bean sprouts, carrots and scallions. Stir until evenly mixed.
Using the back of your spatula, press down on your rice and break up any large chunks, making sure to fry the rice in the oil.
Add the shiitake mushrooms, broccoli and snap peas and stir into the rice.
Add the white pepper into the wok and stir into the rice.
Add the dark soy sauce around the rim of the wok and stir into the rice, making sure there are no white spots left.
Turn off the heat and adjust the seasonings, with salt to taste.
What did we think?
Very good and we would enjoy making it again.
We don’t have white pepper, just regular.
We had cauliflower needing to be used and added it along with the broccoli, also cutting it into florets.
We didn’t have snap peas, substituting edamame instead.
I missed the bit about slicing the mushrooms. Slicing probably would have been better to distribute more throughout the dish.
We had a commercial dark sauce already in the fridge but I would like to try making it next time using the ingredients above.
We sprinkled low sodium soy sauce on top of our dish at the table, and also a little sriracha.
Thanks for visiting and
have a great day.
It really looks Chinese, and healthy too!
ReplyDeleteI agree. It looks good though.
DeleteNice one denise 👍
I would add some protein, for me. :)
Ginny it is very healthy and that’s what we were going for. It has been a while since we had a Chinese meal, even longer since we visited P. F. Changs :)
DeleteThank you Liam and this would go very nicely with a protein, though we are trying to add more meatless meals these days :)
DeleteLooks good, Denise but I would serve chicken with it.
ReplyDeleteThat would be a nice addition Margaret :)
DeleteIt does look good. Very good. Thank you.
ReplyDeleteGlad you like the look of it, thank you Sue :)
DeleteIt looks tasty and filling.
ReplyDeleteIt is definitely both of those, thank you Janice :)
DeleteLooks amazing, Denise!
ReplyDeleteYummm 😋
Kind of you to say, thank you Veronica Lee :)
DeleteLooks great, Denise, and since we are ever more edging towards a vegetarian diet it is perfect for us.
ReplyDeleteThank you David, I hope you and Miriam like it :)
DeleteHello Denise,
ReplyDeleteThe fried rice looks yummy, thanks for sharing.
Take care, have a great day and happy week ahead.
Hi Eileen, thank you and you are very welcome. I wish you the same :)
Deletelooks so good and as always you do know how to plate a plate..
ReplyDeleteSweet of you to say Sandra, I take note of our wonderful food bloggers and their presentations. Angie comes to mind. Her food plates are a work of art.
DeleteIt looks really tasty.
ReplyDeleteThank you Ann :)
DeleteI am glad that you enjoyed it :-) I certainly can't live without meat LOL
ReplyDeleteMy husband says the same thing :) Thanks Angie :)
DeleteMouth watering and very eye appealing we love fried rice
ReplyDeleteThank you
Hugs cecilia
Thank you Cecilia, it is a favorite here also :)
DeleteAn interesting recipe that you could make a few changes to with what is available. I hope all is well. Cheers Diane
ReplyDeleteMost definitely Diane, thank you :)
DeleteI like your adventurous spirit in what you cook and share. :)
ReplyDeleteThank you Ellen, kind of you to say :)
DeleteLooks good to eat. A recipe to keep.
ReplyDeleteHappy you think so Gigi, thank you :)
DeleteYummy
ReplyDeleteThanks Christine :)
DeleteLooks good; ingredients make it a healthy dish.
ReplyDeleteHi Linda, totally agree :) Thank you!
DeleteOh yum.. this looks great.
ReplyDeleteVery happy you think so Hena, thank you! :)
DeleteThis is my kind of dish Denise. It looks wonderful. I no longer eat rice because of the carbs, but sure would love to! My family would enjoy it. Maybe with some cauliflower rice for me.
ReplyDeleteWonderful Martha Ellen, so glad. Cauliflower rice would be a great substitution :)
DeleteYum! Thanks for some delicious inspirations!
ReplyDeleteYou are very welcome Cloudia, thank you :)
DeleteMany thanks for sharing this recipe idea.
ReplyDeleteAll the best Jan
I am very happy you like the look of it Jan and you are very welcome :) Thank you, and all the best!
DeleteLooks lovely, thanks!
ReplyDeleteYou are very welcome and thank you :)
DeleteOh yum!
ReplyDeleteIt really was, thanks Jenn :)
DeleteI would love to taste this...
ReplyDeleteI will save you a place at our table Rose :)
Delete