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.

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Genghis Grill Special Fried Rice Bowl


SPECIAL FRIED RICE BOWL
Genghis Grill Restaurant Copycat Recipe

1/8 cup cleaned medium shrimp
1/8 cup ham
1/8 cup chicken
1/4 cup bamboo shoots
1/4 cup bean sprouts
1/4 cup green beans
2 tablespoons 3G Sauce
4 ounces fried rice
2 teaspoons dragon salt
2 tablespoons vegetable oil

Remove any excess fat from the shrimp, ham, and chicken. Place all of the meat in a medium bowl. Chop chicken and ham into equal sized pieces. Add the salt and freshly ground pepper to the meat and stir well. Cut the green beans into 1-inch segments. Drain the bean sprouts and the water chestnuts.

Preheat the wok for 30 seconds to a minute. Test to see if the wok is hot enough by dropping a bead
of water into the pan. If it sizzles immediately, the wok is preheated. Add 2 tablespoons of oil to the wok and heat oil until water pops in the oil. Move the wok around to coat the sides of the wok with oil evenly.

Place the ham and chicken into the wok. Cook for 2 minutes, stirring constantly, then add the shrimp and cook until the shrimp starts to  turn pink. Remove the meat and place it in a small bowl.
Add the bean sprouts, green beans, and bamboo shoots to the wok. Stir fry the mixture until the vegetables are crisp-tender, 3 to 4 minutes. Add the meat back to the wok and pour the sauce over the shrimp, ham, chicken, and vegetable  mixture. Stir well and allow the sauce to coat all ingredients evenly. Remove and serve immediately over fried rice.

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