Description
This PF Chang's Fried Rice copycat recipe delivers a flavorful and colorful fried rice dish packed with fresh vegetables, scrambled eggs, and a savory, slightly sweet soy sauce blend. Perfect for a quick weeknight meal, this recipe uses jasmine rice cooked in vegetable broth for extra flavor, then stir-fried with crunchy veggies and a delicious homemade sauce that includes mirin, sesame oil, ginger, and a hint of chili oil for a subtle kick.
Ingredients
Rice and Broth
- 1 cup jasmine rice
- 1 ¾ cups vegetable broth
Vegetables and 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 extra for garnish)
Sauce
- 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
- Cook the Rice: In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Once boiling, add the jasmine rice, reduce heat to a simmer, cover, and cook for about 15 minutes until the rice is tender and the liquid is absorbed.
- 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 white pepper in a bowl. Set the sauce mixture aside.
- Fluff the Rice: Once the rice is finished cooking, remove the saucepan from heat and fluff the rice gently with a fork to separate grains.
- Cook the Vegetables: Heat canola oil in a wok or large skillet over medium heat. Add the beansprouts, chopped green onions, broccoli florets, carrot matchsticks, and sugar snap peas. Stir-fry the vegetables for 3 to 4 minutes until crisp-tender. Season with a pinch of salt and pepper, then push the vegetables to the sides of the wok to make space for the eggs.
- Cook the Eggs: Crack the eggs into the empty space in the wok and scramble them gently until fully cooked. Once scrambled, stir and combine the eggs with the cooked vegetables.
- Combine Everything: Add the fluffed rice to the wok with the veggies and eggs, and stir-fry together for 3 to 4 minutes to combine flavors and heat through thoroughly.
- Add the Sauce: Pour the pre-mixed soy sauce mixture over the rice and vegetables. Stir-fry everything together for an additional 3 minutes until the sauce is evenly distributed and slightly thickened.
- Garnish and Serve: Remove from heat, garnish with additional chopped green onions, and serve your homemade PF Chang's style fried rice hot.
Notes
- For an authentic texture, use jasmine rice as it holds up well in stir-frying.
- Make sure to fluff the rice after cooking to prevent clumping during stir-frying.
- You can adjust the amount of chili oil to control the spice level.
- Feel free to add protein like cooked chicken, shrimp, or tofu to make it a complete meal.
- Use low sodium soy sauce to keep the saltiness balanced.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
