Teriyaki Shrimp Quinoa “Fried Rice”

Prep Time: 30 Minutes | Total Time: 30 Minutes | Servings: 6

  • SERVES 4
  • Prep Time: 15
  • Cook Time: 20


  • 3 tablespoons Pure Wesson® Canola Oil, divided
  • 2 eggs, lightly beaten
  • 1 pound peeled and deveined shrimp, thawed if frozen
  • 1/2 teaspoon kosher salt, divided
  • 2 teaspoons chopped garlic
  • 3 green onions, sliced, green parts reserved
  • 1 cup diced zucchini
  • 1 cup chopped fresh asparagus
  • 1 cup diced fresh pineapple
  • 1/2 cup shredded carrot
  • 2 cups cooked quinoa (from about ¾ cup dry quinoa)
  • 1/2 cup P.F. Chang's® Home Menu Teriyaki Sauce, divided
  • 2 tablespoons fresh cilantro


  1. Heat 12-inch nonstick skillet over medium-high heat. Add 1 teaspoon of oil and eggs to pan; cook and stir until scrambled. Remove eggs from pan to a large platter or baking dish.
  2. Return pan to heat and add 2 teaspoons oil and shrimp to skillet. Season shrimp with 1/4 teaspoon salt. Cook until shrimp are pink, about 5 minutes. Remove shrimp to platter with eggs and carefully wipe skillet clean with paper towels.
  3. Return pan to heat and add 1 tablespoon oil, 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 salt. Remove vegetables to platter with eggs and shrimp.
  4. Return pan to heat and add remaining 1 tablespoon oil and cooked quinoa to skillet. Cook, undisturbed, 1 minute. Stir in 2 tablespoons 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.
Nutritional Information per serving:

Calories - 283; Carbs - 25g

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