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

4.1 from 10 reviews

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

Description

This PF Chang’s Fried Rice copycat recipe delivers restaurant-quality flavor with a simple, homemade touch. Featuring jasmine rice cooked in vegetable broth and stir-fried with fresh vegetables, scrambled eggs, and a savory soy sauce mixture infused with ginger, garlic, and chili oil, this dish is a perfect balance of savory, slightly sweet, and spicy. Ready in 35 minutes, it’s a delicious and satisfying meal that brings the best of Asian-inspired fried rice to your kitchen.

Ingredients

Rice & Broth

  • 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 (plus more for garnish)

Sauce

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

Instructions

  1. Cook the Rice: Add vegetable broth to a saucepan over medium-high heat and bring it to a boil. Then add the jasmine rice, reduce the heat to a simmer, cover, and cook for 15 minutes until the rice is tender.
  2. Prepare the Sauce: While the rice cooks, 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 and set aside.
  3. Fluff the Rice: Once the rice is done cooking, remove it from the heat and fluff it gently with a fork to separate the grains.
  4. Cook the Vegetables: Heat canola oil in a wok or large skillet over medium heat. Add the beansprouts, green onions, broccoli florets, carrots, and sugar snap peas. Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp. Season with a pinch of salt and pepper, then push the vegetables to the sides of the wok.
  5. Cook the Eggs: Crack the eggs into the center of the wok and scramble them until fully cooked. Stir the scrambled eggs into the vegetables evenly.
  6. Combine and Stir-Fry: Add the cooked jasmine rice to the wok with the vegetables and eggs. Stir-fry the mixture for 3 to 4 minutes to heat through.
  7. Add Sauce and Finish: Pour the prepared soy sauce mixture over the rice and vegetables. Stir-fry everything together for an additional 3 minutes, allowing the flavors to meld and the rice to absorb the sauce.
  8. Garnish and Serve: Remove from heat and garnish the fried rice with extra chopped green onions before serving hot.

Notes

  • For best results, use day-old cooked rice or freshly cooked rice that has been fluffed to prevent clumping.
  • Adjust the amount of hot chili oil according to your preferred spice level.
  • Feel free to substitute or add your favorite vegetables like bell peppers or mushrooms.
  • This recipe is vegetarian, but you can add cooked chicken, shrimp, or tofu for extra protein.
  • Use low sodium soy sauce to keep the salt content moderate.
  • If mirin is unavailable, a splash of rice vinegar with a pinch of sugar can be used as a substitute.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

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