Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

PF Chang’s Fried Rice – Copycat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 26 reviews

  • Author: Ezabella
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This PF Chang’s Fried Rice copycat recipe delivers the vibrant flavors and satisfying texture of the restaurant classic right in your own kitchen. Made with jasmine rice cooked in vegetable broth and tossed with fresh vegetables, scrambled eggs, and a perfectly balanced soy sauce-based seasoning, this fried rice is an easy, colorful, and flavorful dish ready in just 35 minutes. It’s an excellent option for a quick weeknight dinner or meal prep that tastes restaurant-quality.

Ingredients

Rice

  • 1 Cup jasmine rice
  • 1 ¾ Cups vegetable broth

Vegetables & Eggs

  • ½ Tablespoon canola oil
  • 2 eggs
  • 1 Cup carrots, cut into thin matchsticks
  • 1 Cup sugar snap peas
  • 2 Cups broccoli florets
  • ½ Cup beansprouts
  • 2 green onions, chopped

Sauce & Seasoning

  • ¾ Cup low sodium soy sauce
  • ½ Tablespoon sesame oil
  • 2 Teaspoons mirin
  • 2 Teaspoons hot chili oil
  • 2 Teaspoons minced ginger
  • 2 Teaspoons minced garlic
  • 2 Tablespoons brown sugar
  • Pinch of white pepper

Instructions

  1. Cook the Rice: Add vegetable broth to a saucepan and bring it to a boil over medium-high heat. Stir in the jasmine rice, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the rice is cooked through and has absorbed the broth.
  2. Prepare the Sauce: While the rice is cooking, whisk together the soy sauce, sesame oil, mirin, hot chili oil, minced ginger, minced garlic, brown sugar, and a pinch of white pepper in a bowl. Set this sauce mixture aside.
  3. Fluff the Rice: Once the rice is done cooking, remove the saucepan from heat and fluff the rice gently with a fork to separate the grains and allow it to cool slightly.
  4. Cook the Vegetables: Heat canola oil in a wok over medium heat. Add the bean sprouts, chopped green onions, broccoli florets, carrot matchsticks, and sugar snap peas. Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp. Season lightly with salt and pepper. Push the vegetables to the sides of the wok to make space for the eggs.
  5. Cook the Eggs: Crack the eggs directly into the wok and scramble them gently. Once the eggs are fully cooked, stir them together with the vegetables to combine everything evenly.
  6. Combine Everything: Add the fluffed rice back into the wok with the vegetables and eggs. Stir-fry the mixture for 3 to 4 minutes to heat through and mix well.
  7. Add the Sauce: Pour the prepared soy sauce mixture over the rice and continue stir-frying for another 3 minutes to allow the flavors to meld and the sauce to coat the rice thoroughly.
  8. Garnish and Serve: Remove from heat and garnish with additional chopped green onions if desired. Serve the fried rice hot.

Notes

  • For best texture, use day-old or cooled cooked rice to prevent clumping.
  • You can swap vegetables based on preference or availability, such as bell peppers or peas.
  • Adjust the amount of hot chili oil to control spice level.
  • Mirin can be substituted with a little sugar and a splash of rice vinegar if unavailable.
  • This recipe is vegetarian and can be made vegan by omitting eggs or substituting with scrambled tofu.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://kitchenloving.com/pf-changs-fried-rice-copycat-recipe/