Description
Recreate the delicious PF Chang’s fried rice at home with this easy-to-follow copycat recipe. Featuring perfectly cooked jasmine rice, vibrant vegetables, scrambled eggs, and a flavorful soy-based sauce, this dish is a satisfying meal that comes together quickly using a wok or large skillet.
Ingredients
Rice
- 1 Cup jasmine rice
- 1 ¾ Cups vegetable broth
- ½ Tablespoon canola oil
- 2 eggs
Vegetables
- 1 Cup carrots, cut into thin matchsticks
- 1 Cup sugar snap peas
- 2 Cups broccoli florets
- ½ Cup beansprouts
- 2 green onions
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 white pepper
Instructions
- Cook the Rice: Add vegetable broth to a saucepan and bring it to a boil over medium-high heat. Stir in the jasmine rice, lower the heat to a simmer, cover, and cook for 15 minutes. Once done, remove from heat and fluff with a fork.
- Prepare the Sauce: While the rice is cooking, whisk together soy sauce, sesame oil, mirin, hot chili oil, minced ginger, minced garlic, brown sugar, and a pinch of white pepper in a small bowl. Set aside.
- Cook the Vegetables: Heat canola oil in a wok or large skillet 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 just tender, seasoning with a pinch of salt and pepper. Push the veggies to the sides of the wok.
- Cook the Eggs: Crack the eggs directly into the center of the wok. Scramble them until cooked through, then stir to combine with the vegetables.
- Combine Everything: Add the cooked jasmine rice to the wok and stir fry everything together for 3 to 4 minutes. Pour in the prepared soy sauce mixture and continue stir frying for an additional 3 minutes, allowing the flavors to meld.
- Garnish and Serve: Sprinkle with additional chopped green onions if desired and serve hot.
Notes
- Use leftover or day-old rice for best fried rice texture if possible.
- Adjust the chili oil amount to control the spice level.
- You can substitute vegetables based on availability—snap peas are slightly sweet and add great texture.
- If you prefer, substitute canola oil with vegetable or peanut oil for stir frying.
- Mirin adds a subtle sweetness; if unavailable, a pinch of sugar can be used instead.
