One of my favorite restaurants is P.F. Chang’s. My husband and I have been going there together since before we were dating, and it’s still a staple date location for us. But going there too often can get expensive, and their frozen meals just aren’t close to the same. So I finally decided to create my own version of their fried rice and, honestly, it’s good competition!
And that’s saying a lot. When I said that we love P.F. Chang’s, I’m not kidding. We went to Las Vegas years ago and where did we eat there? Not local restaurants. P.F. Chang’s. I have great memories of eating to-go food in the hotel room during a dinner break of the conference we were there attending. That was during the in-between time in our relationship, when we weren’t quite dating yet, but couldn’t honestly say we were just friends.
We were such babies then, I know. Anyway, this recipe uses two of my favorite “time-savers”. One is Success Rice, which is the easiest way to cook rice. You can either boil it on the stove, already packaged based on serving sizes, or just cook it in a bowl of water in the microwave. It only takes 10 minutes! To me, this is a cooking miracle. The other ingredient is Kraft’s Asian Toasted Sesame dressing. It packs a ton of flavor and is completely dairy-free!
The great thing about this recipe is how incredibly simple it is. To speed it up, I use frozen vegetables, cook them in a pan and then scramble one egg.
It comes together beautifully, tastes delicious and is great for you.
And it’s great with your favorite egg rolls!
Here’s the recipe! Hope you all enjoy it 🙂
- 1 bag of Success brand white rice or rice of your choice
- 1 bag of frozen stir fry vegetables
- 1 egg
- 6 oz. precooked cubed chicken
- Kraft Asian toasted sesame dressing (to taste)
- Salt and pepper (to taste)
- Cook rice, according to package directions
- Cook frozen vegetables in a pan, according to package directions
- Meanwhile, beat an egg until smooth; add salt and pepper to taste.
- After the vegetables are cooked, push them into one half of the pan and add egg onto the empty half. Scramble and mix with veggies.
- Add chicken and cook until heated through and seared on the outside.
- Add cooked rice.
- Stir in dressing to taste, until ingredients are completely covered.
- Cook until slightly bubbling and heated through. Serve.