Name: PF Chang's Fried Rice - Copycat Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 cup jasmine rice; 1 ¾ cups vegetable broth; 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 extra for garnish); 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

Jump to Recipe· 4.2 from 6 reviews

I absolutely love recreating restaurant favorites at home, and this PF Chang's Fried Rice - Copycat Recipe quickly became one of my top go-to dishes. It’s packed with vibrant veggies, a flavorful sauce, and just the right amount of spice and sweetness that reminds me exactly of dining out without leaving my kitchen. It’s such a comforting and satisfying bowl of fried rice that I find everyone in my family asking for seconds. Whether it’s a busy weeknight or a laid-back weekend meal, this recipe makes it incredibly easy to enjoy a restaurant-quality dish in no time.

Why You'll Love This PF Chang's Fried Rice - Copycat Recipe

What I find truly special about this PF Chang's Fried Rice - Copycat Recipe is its perfect balance of flavors and textures. The combination of fresh vegetables, tender scrambled eggs, and jasmine rice tossed in a savory soy-based sauce creates an irresistible harmony of sweet, spicy, and umami notes. I love how the pinch of white pepper and hot chili oil add just enough kick without overpowering the dish. It’s a flavor journey that’s both approachable and exciting.

Another reason I recommend this recipe so much is how straightforward the preparation is. You only need a handful of fresh, accessible ingredients, and the stirring technique in the wok or pan comes together quickly—no complex cooking skills required. It’s also so versatile for different occasions; I’ve made it for casual dinners, packed it for lunch, and even brought it to gatherings where it’s always a hit. This dish stands out because it delivers restaurant-level taste without demanding hours of cooking.

Ingredients You'll Need

The image shows an overhead view of multiple small dishes and fresh ingredients arranged neatly on a dark wooden surface. At the top left, there is fresh green ginger root and long green onions. Next to these, two brown eggs lie in a small white bowl with a red patterned bottom. Below, a white bowl holds bean sprouts, and next to it is a small beige bowl with four cloves of garlic. To the right, a white rectangular dish contains fresh, bright green snap peas. In the center, a metal measuring cup is filled with uncooked white rice. Below that, a white bowl holds shredded orange carrots, and to its left are fresh green broccoli stalks. On the right side, a black cup holds dark soy sauce, and near that are a small beige bowl of golden brown sugar, a small beige cup with red chili paste, and three more small bowls with light brown, golden yellow, and light green liquids. Photo taken with an iphone --ar 4:5 --v 7

The ingredients list for this PF Chang's Fried Rice - Copycat Recipe is refreshingly simple, yet each component plays a vital role in creating that authentic flavor and delightful texture. From the fragrant jasmine rice to the crisp-tender vegetables and rich soy sauce blend, every piece contributes to the classic fried rice experience.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Jasmine rice: I like its fragrant aroma and fluffy texture that makes the fried rice perfect.
Vegetable broth: Using broth instead of water adds a deeper savory base to the rice.
Canola oil: Its neutral flavor is ideal for stir-frying without overpowering the veggies.
Eggs: They add richness and protein that make the dish hearty.
Carrots (thin matchsticks): They bring sweetness and color contrast.
Sugar snap peas: I love their crisp bite and fresh flavor.
Broccoli florets: They provide a satisfying texture and green vibrancy.
Beansprouts: These offer light crunch and a touch of earthiness.
Green onions: Freshness and mild pungency that brighten every bite.
Low sodium soy sauce: The backbone of flavor, giving umami and saltiness.
Sesame oil: Adds a toasty aroma that instantly brings the dish together.
Mirin: A little hint of sweetness that softens the sharp edges of soy sauce.
Hot chili oil: Perfect for adding subtle heat and complexity.
Minced ginger: Fresh zing that livens every mouthful.
Minced garlic: Essential aromatic that deepens flavor.
Brown sugar: Balances salty and spicy notes with mellow sweetness.
Pinch white pepper: Adds warmth without coloring the dish.

Directions

Step 1: Start by bringing the vegetable broth to a boil over medium-high heat in a saucepan. Once boiling, add the jasmine rice and immediately reduce the heat to a low simmer. Cover and cook the rice for about 15 minutes until tender and all the liquid is absorbed.

Step 2: While the rice is simmering, whisk together the soy sauce, sesame oil, mirin, hot chili oil, minced ginger, minced garlic, and brown sugar in a bowl. Set this sauce mixture aside—it’s what makes the fried rice burst with flavor.

Step 3: When the rice finishes cooking, remove it from heat and fluff it delicately with a fork. This helps separate the grains and prevents clumping when stir-frying.

Step 4: Heat the canola oil in a wok or large skillet over medium heat. Toss in the bean sprouts, chopped green onions, broccoli florets, carrot matchsticks, and sugar snap peas. Stir-fry the veggies for about 3 to 4 minutes until they are bright and crisp-tender. Season lightly with salt and pepper, then push the vegetables to the sides of the pan to prepare space for the eggs.

Step 5: Crack the eggs into the center of the wok and scramble them gently until fully cooked. Once scrambled, mix the eggs back with the cooked vegetables so everything is evenly combined.

Step 6: Add the fluffy cooked rice to the wok, stirring and tossing everything together. Stir-fry for another 3 to 4 minutes, letting the rice soak up all the delicious heat.

Step 7: Pour the prepared soy sauce mixture over the rice and veggies, continuing to stir-fry for an additional 3 minutes. Make sure every grain and veggie is coated evenly and the sauce has thickened slightly.

Step 8: Garnish with some extra chopped green onions on top for a fresh, vibrant finish before serving.

Servings and Timing

This recipe yields approximately 6 generous servings, making it perfect for family dinners or meal prep for the week. Prep time is around 10 minutes, mostly for chopping and whisking the sauce, while the cook time is about 25 minutes, including rice cooking and stir-frying. The total time from start to finish is about 35 minutes, with no resting time needed—so you can enjoy your homemade fried rice fresh and hot.

How to Serve This PF Chang's Fried Rice - Copycat Recipe

A wooden bowl filled with a serving of fried rice stacked on top of a similar empty wooden bowl. The fried rice has three visible layers of ingredients: a base of light brown rice mixed with small pieces of green broccoli and snow peas, a layer of thin light yellow bean sprouts, and some sliced green onions scattered on top. A silver spoon is placed inside the bowl, resting on the right side with some rice on it. Nearby is a white bowl with chopped green onions, a piece of bread on a small white plate with a black pattern, and a black and white checkered cloth on a brown wooden surface beneath, which contrasts with the white marbled background. photo taken with an iphone --ar 4:5 --v 7

I love serving this fried rice piping hot straight from the wok because the flavors are at their peak and the textures really shine. It makes a fantastic main dish on its own, but I often pair it with simple sides like steamed dumplings, spring rolls, or a crisp Asian cucumber salad to add crunch and contrast. For garnishes, a sprinkle of toasted sesame seeds and an extra drizzle of sesame oil really elevate the presentation and flavor profile.

When it comes to drinks, I find a chilled light beer or a crisp, slightly sweet Riesling pairs beautifully to balance the soy and chili notes. For a non-alcoholic option, jasmine tea or sparkling water with a wedge of lime keeps things refreshing. This dish shines for a casual family dinner, cozy weeknight meal, or when entertaining friends who appreciate bold, reliable comfort food.

For plating, I like to serve the fried rice in neat mounds or shallow bowls, making portion control easy but still generous. Adding a few thin slices of fresh green onion on top creates an inviting splash of color that makes it feel special and restaurant-worthy at home.

Variations

One of the things I enjoy about this PF Chang's Fried Rice - Copycat Recipe is how effortlessly it adapts to different preferences and dietary needs. If you want a protein boost, adding diced chicken, shrimp, or tofu makes a delicious upgrade. For a vegan version, simply omit the eggs and swap out the broth and soy sauce for vegan-friendly alternatives—then load up on extra veggies.

Flavor-wise, feel free to swap in vegetables you love or have on hand, such as bell peppers, mushrooms, or baby corn. To mix up the heat level, adjust the hot chili oil or add fresh sliced chilies. If you prefer a smokier taste, a touch of smoked paprika or Chinese five-spice can create a new but equally delightful twist.

I've even experimented with cooking the rice a day ahead so it’s drier—this helps the fried rice get that wonderful slightly crisp texture. You could also cook this in a cast iron skillet instead of a wok for an equally satisfying result. The most important tip I’ve learned is to keep the heat high and cooking quick to preserve freshness and vibrant colors.

Storage and Reheating

Storing Leftovers

I always store leftover fried rice in airtight containers to keep it fresh and prevent moisture from building up. It stays tasty in the fridge for about 3 to 4 days, making it perfect for quick meals later in the week. I recommend using glass or BPA-free plastic containers that seal tightly to lock in flavors and avoid any fridge odors.

Freezing

Freezing this fried rice is definitely an option if you want to enjoy it later. Just portion it into freezer-safe bags or containers, making sure to remove as much air as possible to avoid freezer burn. It will keep well for up to 2 months frozen. When freezing, I recommend leaving out any garnishes until after reheating to maintain freshness and texture.

Reheating

The best way to reheat is gently stir-frying it again in a hot pan or wok with a splash of water or broth to restore moisture. This method refreshes the rice’s texture and heats everything evenly. Avoid microwaving if possible, because it can make the rice dry or mushy. If you do use a microwave, cover loosely and reheat in short bursts, stirring in between to redistribute heat.

FAQs

Can I use a different type of rice for this recipe?

While jasmine rice is ideal for its fragrance and texture, you can substitute long-grain white rice if that’s what you have on hand. Avoid sticky or short-grain rice because it will get mushy and won’t give you the right fried rice texture. Also, using day-old rice works best as it’s drier and less clumpy.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or a certified gluten-free soy sauce instead of regular soy sauce. Double-check any other ingredients like mirin for gluten content if you have a strict allergy or intolerance to be safe.

Can I add meat or protein to this rice?

Absolutely! Adding cooked chicken, shrimp, pork, or tofu is a fantastic way to make this dish more filling. Just cook your protein separately or in the pan before the veggies, then combine everything together when stir-frying the rice.

What if I don’t have mirin?

If you don’t have mirin, you can substitute with a mix of rice vinegar and a little sugar to mimic its sweet acidity. Another option is a splash of dry sherry or a sweet white wine, but keep it light to avoid overpowering the dish.

Can I make this recipe vegan?

Definitely! Replace the eggs with extra vegetables or tofu, use vegetable broth instead of any meat-based stock, and check that your soy sauce is vegan-friendly. This gives you a delicious, plant-based version that still packs tons of flavor and texture.

Conclusion

I hope you’re as excited as I am to try this PF Chang's Fried Rice - Copycat Recipe because it truly brings a beloved restaurant classic right into your home kitchen. It’s approachable, satisfying, and bursting with fresh, bold flavors that make every bite a delight. Trust me, once you make this, it will become a staple in your meal rotation. Have fun cooking and enjoy every savory spoonful!