Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.
Thai Fried Rice
THAI FRIED RICE
The Big Bowl Restaurant Recipe
1/2 cup black glutinous rice
1 teaspoon plus a pinch of kosher salt
2 teaspoons sugar
3 cups previously cooked Jasmine rice (from night before is best, so it will break apart more easily)
1 1/2 tablespoons fish sauce (3 Crabs brand preferred)
1 tablespoon fresh lime juice
4 tablespoons peanut oil
3/4 cup chopped red onion
2 tablespoons finely minced lemongrass
2 tablespoons chopped fresh roasted peanuts (unsalted)
2 tablespoons ground dried shrimp
2 tablespoons Thai basil leaves, lightly chopped
2 tablespoons finely sliced scallion green
2 tablespoons cilantro leaves
Cook 1/2 cup black rice as directed, adding a pinch of salt and 1/2 teaspoon of sugar when it first comes to a boil. Using your hands, break up the Jasmine rice as best you can to separate the grains.
Combine the fish sauce, lime juice, and remaining 2 teaspoons of sugar; set aside.
Heat a wok or skillet over high heat. When hot, add the oil. When the oil is hot, add the onion and stir until translucent. Add the lemongrass and stir for 5 seconds, just to release the flavor. Add the Jasmine rice and stir, separating the grains by pressing with the back of a spatula, just until coated with the oil. Add in the black rice and the remaining teaspoon of salt, and stir to combine. Sprinkle in the fish sauce- lime juice mixture and stir together briefly. Add the peanuts and the shrimp and cook, stirring until piping hot. Stir in the basil, scallion and cilantro and remove from the heat. Serves 4.