PF Chang's Fried Rice - Copycat Recipe
PF Chang’s fried rice is so good but it isn’t always convenient to go there when you crave your fried rice recipe fix. For that reason, a copycat recipe for homemade fried rice is well worth knowing. It’s a mouth-watering blend of rice, fresh veggies and a rich, sweet sauce.
Servings: 6
Equipment
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
For the Sauce:
- ¾ Cup soy sauce low sodium
- 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
Cook the Rice:
- Add vegetable broth to a saucepan over medium high heat and bring to a boil.
- Add the rice, then lower heat to a simmer. Cook for 15 minutes.
- While the rice is cooking, whisk together sauce, ingredients and set aside
- Once the rice is finished cooking, remove from heat and fluff with a fork.
Cook the Veggies:
- Add canola oil to a wok over medium heat.
- Add bean sprouts, green onions, broccoli, carrots, and sugar snap peas to the wok and stir fry for 3 to 4 minutes. Season with a pinch of salt and pepper. Push the veggies to the sides of the wok.
Cook the Eggs:
- Crack eggs into pan and scramble
- Once eggs are scrambled, stir to combine with the vegetables.
Combine Everything:
- Add the rice and stir fry for 3 to 4 minutes
- Next, pour in the soy sauce mixture and stir fry an additional 3 minutes.
- Garnish with chopped green onions.
Notes
Use fresh vegetables: Fresh vegetables will give your fried rice a vibrant color and a crisp texture. Make sure to cut them into small, uniform pieces for even cooking.
Don't overcrowd the wok: To achieve the perfect stir-fry, avoid overcrowding the wok. This allows the vegetables and rice to cook quickly and evenly.
Prepare the sauce in advance: Mixing the sauce ingredients ahead of time not only saves you time during cooking, but also allows the flavors to meld together for a more robust result.
Stir-fry your rice: Once you've added the rice to the wok, stir-fry it for a few minutes before adding the sauce. This will give it a chance to get a bit crispy and absorb the flavors of the veggies and eggs.
Stir constantly: Keep the ingredients moving in the wok to ensure even cooking and to prevent them from sticking to the bottom of the pan. This will also help to evenly distribute the sauce throughout the dish.
Don't overcrowd the wok: To achieve the perfect stir-fry, avoid overcrowding the wok. This allows the vegetables and rice to cook quickly and evenly.
Prepare the sauce in advance: Mixing the sauce ingredients ahead of time not only saves you time during cooking, but also allows the flavors to meld together for a more robust result.
Stir-fry your rice: Once you've added the rice to the wok, stir-fry it for a few minutes before adding the sauce. This will give it a chance to get a bit crispy and absorb the flavors of the veggies and eggs.
Stir constantly: Keep the ingredients moving in the wok to ensure even cooking and to prevent them from sticking to the bottom of the pan. This will also help to evenly distribute the sauce throughout the dish.
Nutrition
Calories: 224kcal | Carbohydrates: 38g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1957mg | Potassium: 350mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4197IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 2mg
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