Description
This PF Chang's Fried Rice copycat recipe delivers a flavorful and colorful stir-fried rice dish inspired by the popular restaurant. Featuring jasmine rice cooked in vegetable broth, a medley of fresh vegetables, scrambled eggs, and a savory soy-based sauce, this recipe is easy to prepare and perfect for a quick weeknight meal or a satisfying lunch.
Ingredients
Rice and Broth
- 1 Cup jasmine rice
- 1 ¾ Cups vegetable broth
Oils and Sauces
- ½ Tablespoon canola oil
- ¾ Cup low sodium soy sauce
- ½ Tablespoon sesame oil
- 2 Teaspoon mirin
- 2 Teaspoon hot chili oil
Vegetables
- 1 Cup carrots, cut into thin matchsticks
- 1 Cup sugar snap peas
- 2 Cups broccoli florets
- ½ Cup beansprouts
- 2 green onions, chopped
Other Ingredients
- 2 eggs
- 2 Teaspoon ginger, minced
- 2 Teaspoon garlic, minced
- 2 Tablespoon brown sugar
- Pinch white pepper
Instructions
- Cook the Rice: Add the vegetable broth to a saucepan over medium-high heat and bring it to a boil. Then add the jasmine rice, lower the heat to a simmer, and cook uncovered for 15 minutes until the rice is tender and the broth is absorbed.
- 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. Set this sauce mixture aside for later use.
- Fluff the Rice: Once the rice is cooked, remove the saucepan from heat and use a fork to fluff the rice gently to prevent clumping.
- Cook the Vegetables: Heat the canola oil in a wok or large skillet over medium heat. Stir fry the bean sprouts, chopped green onions, broccoli florets, carrot matchsticks, and sugar snap peas for about 3 to 4 minutes until they are crisp-tender. Season lightly with salt and pepper. Push the vegetables to the sides of the wok.
- Scramble the Eggs: Crack the eggs into the center of the wok and scramble them quickly. Once the eggs are cooked through, stir them together with the vegetables.
- Combine Rice and Vegetables: Add the fluffed rice back into the wok with the scrambled eggs and stir fry everything together for 3 to 4 minutes to evenly heat and combine the flavors.
- Add the Sauce: Pour the prepared soy sauce mixture over the rice and vegetables. Stir fry for an additional 3 minutes, allowing the sauce to coat the ingredients thoroughly.
- Garnish and Serve: Garnish the fried rice with additional chopped green onions and serve hot for a delicious homemade PF Chang’s style fried rice.
Notes
- For best texture, use jasmine rice and cook it separately before stir-frying.
- You can substitute vegetables based on preference, such as bell peppers or mushrooms.
- Adjust the amount of chili oil to control spiciness.
- Mirin adds a subtle sweetness; if unavailable, a small amount of rice vinegar with sugar can be used.
- Using low sodium soy sauce helps control the saltiness of the dish.
- Ensure vegetables are cut uniformly for even cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
