June 24, 2026
URL: https://www.conagrabrands.ca/en/brands/pf-changs/recipes/teriyaki-shrimp-quinoa-fried-rice-35896
- Prep Time Minutes: 30
- Total Time Minutes: 30
- Number of Ingredients: 13
- Servings: 6
Ingredients
- 3 tablespoons (44 mL) canola oil, divided
- 2 eggs, lightly beaten
- 1 pound (545 g) peeled and deveined shrimp, thawed if frozen
- 1/2 teaspoon (3 g) kosher salt, divided
- 2 teaspoons (5 g) chopped garlic
- 3 green onions, sliced, green parts reserved
- 1 cup (175 g) diced zucchini
- 1 cup (135 g) chopped fresh asparagus
- 1 cup (225 g) diced fresh pineapple
- 1/2 cup (55 g) shredded carrot
- 2 cups (360 g) cooked quinoa (from about 3/4 cup dry quinoa)
- 1/2 cup (120 mL) P.F. Chang's™ Home Menu Teriyaki Sauce, divided
- 2 tablespoons (7 g) fresh cilantro
Directions
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Step one
Heat 12-inch (30 cm) nonstick skillet over medium-high heat. Add 1 teaspoon (5 mL) of oil and eggs to pan; cook and stir until scrambled. Remove eggs from pan to a large platter or baking dish.
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Step two
Return pan to heat and add 2 teaspoons (10 mL) oil and shrimp to skillet. Season shrimp with 1/4 teaspoon (2 g) salt. Cook until shrimp are pink, about 5 minutes. Remove shrimp to platter with eggs and carefully wipe skillet clean with paper towels.
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Step three
Return pan to heat and add 1 tablespoon oil (5 g), garlic and white parts of green onion; cook 30 seconds, until fragrant. Stir in zucchini and asparagus; cook until tender, about 4 minutes, stirring frequently. Season with remaining 1/4 teaspoon (2 g) salt. Remove vegetables to platter with eggs and shrimp.
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Step four
Return pan to heat and add remaining 1 tablespoon oil (15 mL) and cooked quinoa to skillet. Cook, undisturbed, 1 minute. Stir in 2 tablespoons (30 mL) teriyaki sauce and cook, undisturbed, 1 minute. Stir in cooked eggs, shrimp, vegetables, pineapple, carrot and remaining teriyaki sauce until everything is well coated. Remove from heat and garnish with green onion and cilantro. Serve.