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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Big Bowl Vietnamese Fried Rice



VIETNAMESE FRIED RICE
Big Bowl Restaurant Recipe

1 teaspoon plus a pinch of salt
2 teaspoons sugar
3 1/2 cups cooked long grain rice
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
4 tablespoons peanut or vegetable oil
3/4 cup chopped red onion
2 tablespoons finely minced lemongrass
2 tablespoons chopped roasted peanuts
2 tablespoons ground dried shrimp
2 tablespoons Thai basil leaves, lightly chopped
2 tablespoons finely sliced green scallions
2 tablespoons cilantro leaves

Combine the fish sauce, lime juice, and 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 more. Add the rice and stir, separating the grains by pressing with the back of the spatula, just until coated with the oil. Add 1 teaspoon of salt and continue to stir. Sprinkle in the fish sauce and lime juice mixture and stir briefly. Then add the peanuts and dried shrimp. Cook, stirring, until piping hot. Stir in the basil, scallion, cilantro, and remove from the heat. Makes 4 servings.

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