Copycat PF Chang's Fried Rice Recipe Made Simple
PF Chang's Fried Rice Recipe you can cook in minutes! Fluffy rice, crisp veggies, eggs, and soy sauce come together for a delicious homemade favorite.
Ingredients
- 3 cups cooked jasmine rice best if chilled or leftover
- 2 tablespoons sesame oil
- 2 large eggs lightly beaten
- ½ cup shoestring carrots
- ½ cup frozen peas thawed
- ½ cup bean sprouts optional but adds crunch
- 3 tablespoons soy sauce
- ¼ teaspoon ground mustard
- ½ teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1 teaspoon molasses adds depth like the restaurant version
- 2 green onions sliced
- ½ cup chicken broth or water for moisture if needed
- Optional add-ins: cooked chicken or shrimp
Instructions
- Prep the rice: Make sure your rice is chilled. Freshly cooked rice can get mushy, so leftover rice from the fridge works best.
- Scramble the eggs: Heat ½ tablespoon of sesame oil in a large wok or skillet. Add the beaten eggs and cook, stirring gently until set. Remove and set aside.
- Cook the aromatics: Add another tablespoon of sesame oil to the pan. Toss in garlic and ginger, stirring for about 30 seconds until fragrant.
- Add veggies: Stir in carrots, peas, and bean sprouts. Cook for 2–3 minutes until slightly tender but still crisp.
- Fry the rice: Add the rice, breaking up clumps with a spatula. Let it sit for a minute before stirring so it gets that light “fried” texture.
- Season it up: Pour in soy sauce, ground mustard, and molasses. Stir well until the rice is evenly coated.
- Finish with eggs and green onions: Add the scrambled eggs back into the pan and toss everything together. If the rice looks dry, splash in a little chicken broth.
- Serve hot: Plate it up and garnish with extra green onions if you like.