· FoodHussy · 33 Comments
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PF Chang’s Fried Rice is a huge favorite among my friends and I! We love PF Changs! Frankly, it’s the first fancy Chinese restaurant I ever went to and it was the first time I tried something other than sweet & sour chicken oh so many years ago. I like that the rice has a ton of flavor and there’s little veggie bites throughout! So good!
My favorite dish at PF Changs has always been their Lettuce Wraps but now I get that as an app and this fried rice as my main dish!
How to make PF Chang’s Fried Rice?
This Copycat PF Changs Fried Rice recipe is surprisingly easy!
Start by cooking Jasmine rice – my tip for more flavorful rice is to use chicken broth instead of water! It adds a ton of flavor!
To save time, while the rice is cooking – I whip up the soy sauce mixture (soy sauce + a few seasonings).
When you start the stir fry – be sure to use sesame oil (huge key ingredient – very strong flavor). Then, add your egg, then veggies, then cooked rice. Once it’s all in – add the soy sauce mixture – and you have PF Chang’s Fried Rice AT HOME!
How long will fried rice last in the fridge or freezer?
You can definitely freeze your leftover fried rice! That’s actually what I did! I portioned it out and put one in the fridge for lunch and one in the freezer for another day. I end up getting a little bank of delicious leftovers that I can grab and go for lunch whenever I need it. In the fridge – these will last 3-4 days.
Can fried rice be reheated?
Definitely – I just reheat in the microwave for 1:30-2 minutes or if you’re feeling fancy – you can re-fry the fried rice! Just throw it in a hot skillet for five minutes.
What to serve with PF Changs Fried Rice?
I love this PF Changs Fried Rice recipe because you could easily add a protein to it like grilled chicken, steak, pork or shrimp – or just enjoy it on it’s own. It’s full of veggies like carrots, peas, bean sprouts and scallions. You could even throw in broccoli, zucchini or mushrooms to make it more filling. Be sure to use FRESH bean sprouts vs. canned. I used canned the first time and didn’t like them. If you want more protein without adding meat – you could add another egg or two when you scramble them at the beginning!
Other great Chinese takeout recipes
- Panda Express Broccoli Beef Recipe
- PF Chang’s Lettuce Wraps Recipe
- Frozen Potstickers in the Air Fryer
- Pineapple Shrimp Fried Rice
More Delicious Rice Recipes
- Cheesy Mexican Rice
PF Changs Fried Rice
PF Chang's Fried Rice is a huge favorite among my friends and I!! It’s really pretty easy to make and ready in less than 30 minutes and you can add chicken to it to make it a meal.
4.03 from 380 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Entree, Side
Cuisine chinese
Servings 2 people
Calories 461 kcal
Equipment
Ingredients
- 1 cup Jasmine rice
- 1 3/4 cup chicken broth or water
- 3 tsp sesame oil
- 2 eggs
- 1/3 cup shoestring carrots
- 1/3 cup frozen peas
- 1/4 cup green onion sliced
- 1/3 cup fresh bean sprouts
- 3 tbsp soy sauce
- 1/2 tsp ground mustard
- 1/2 tsp minced ginger
- 1 tsp minced garlic
- 2 tsp molasses
Instructions
Heat chicken broth (or water) in sauce pan to boiling
Add rice and turn down to simmer for 15 minutes until liquid is gone and rice is fluffy
While rice is cooking, whisk together soy sauce, mustard, ginger, garlic and molasses and set aside
Once rice is ready remove from heat
Place stir fry pan on heat and add 1 tsp of sesame oil
Crack eggs into pan and scramble in pan
Once eggs are scrambled, add 1 tsp sesame oil to pan
Add carrots, green onion, peas and bean sprouts – stir fry for 3-4 minutes
Add remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
Spread rice around pan – up around sides – so rice is spread out as much as possible
Add soy sauce mixture and stir fry additional 3-4 minutes
Serve and top with green onions
Video
Notes
- Use Chicken Broth instead of water to make your rice – it adds so much flavor!!!
- Don’t swap out the Sesame Oil – it adds a TON of flavor
- Add in cooked chicken, pork, shrimp etc and more veggies to make it more than a side dish!
- Leftovers can be refrigerated for 3-4 days
- Leftovers reheat best in microwave for 1:30 or in skillet for 5 min
Nutrition
Calories: 461kcalCarbohydrates: 67.7gProtein: 17.4gFat: 12.8gSaturated Fat: 2.7gCholesterol: 164mgSodium: 1226mgPotassium: 477mgFiber: 5.5gSugar: 7.2gCalcium: 74mgIron: 5mg
Keyword chinese, copycat, pf changs, rice
Tried this recipe?Let us know how it was!
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Reader Interactions
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Comments
Plain Chicken says
Looks delicious! It would be great with some leftover chicken or pork. YUM!
Reply
Bollywoodgupshup says
Very Tasty!
Reply
Mary says
Hola, que es la melaza
Reply
FoodHussy says
Bea says
Could you give a calorie count please?
Reply
Monica says
Do you use frozen veggies in this recipe? 🙂Reply
FoodHussy says
i used frozen peas and fresh carrots – but you could use frozen if you like
Donna says
Good recipe. I added more of the sauce though since that’s the way we like it. I didn’t have bean sprouts on hand so I added some chopped cabbage. Just as good with the cabbage I think but will make again with bean sprouts.Reply
FoodHussy says
glad you liked it! and yes – more sauce – always!
Sher says
Hi
Can I use any kind of molasses?
Do I have to use the mustard?
Thanks!Reply
FoodHussy says
Any kind of molasses will do – re: the mustard – i do think it adds a lot but be sure to use ground mustard seasoning – not actual yellow mustard
Kim says
If I don’t have molasses, can I use maple syrup or Agave syrup?
Reply
FoodHussy says
Replace two tsp of molasses with two tsp dark corn syrup, honey, or maple syrup.
Melissa says
Can you replace the molasses with brown sugar?
Reply
FoodHussy says
Replace two tsp of molasses with two tsp dark corn syrup, honey, or maple syrup.
Alli says
Was yummy! The whole family enjoyed itReply
FoodHussy says
yeah!!! glad you liked!
James Kurt Kinser says
This recipe is excellent, my wife loved it.Reply
Jessica says
Overall good! Added chicken and steak. It was very good. Will make again!Reply
Alice says
I used brown rice and canned bean sprouts. I’m sure it would be better with the jasmine white rice. But the recipe is tasty and not difficult to whip up.Reply
Isabel says
Hi! Thanks a lot! It’s super delicious 😋 I used all fresh, carrot, cabbage, celery stalks actually what I had in the fridge! God bless you!❤🙏Reply
Gerri says
Do you mean sesame oil or sesame seed oil?
Reply
FoodHussy says
sesame oil
Mike says
would this recipe be better is the rice were day old. Thanks Mike
Reply
FoodHussy says
i don’t think it matters…
Susan says
I love these recipes.Reply
greg says
Thanks for the recipe FH. Very tasty!
Pro tip: Try cooking the rice earlier in the day or the night before and refrigerate it.
It helps the rice from getting over cooked and mushyReply
FoodHussy says
glad you liked it!!! and great tip!
Shanna says
This was great I didn’t have molasses so I substituted 1 Tbsp brown sugar, used ground ginger, and only used 1 egg and I used about 1.5 cups of rice and this was my best so far that’s I’ve made at homeReply
Pam says
For some reason, even after following directions precisely, my rice was too soft, would like it to be more of a fried rice type texture. Also recipe was too salty for me, so next time I will use less-sodium soy sauce.Reply
FoodHussy says
Sorry this wasn’t to your liking – you can push the rice into pan more and turn up the heat for it to “fry” more. Every pan and stove cooks a little differently – depending on thickness of pan, gas vs electric, etc.
Emma says
Hi! I am going to try this tonight and was wanting to make chicken fried rice. Do you have any good chicken recipes that would go well with this dish? If not, could you suggest some other good chicken recipes. Also, I made the serving fit for 6 people, so if you could consider that, that would be amazing. Thank you so much!
Reply
FoodHussy says
sorry for the delay – here’s a recipe for chicken fried rice – https://www.thefoodhussy.com/benihana-chicken-fried-rice/
and chicken kabobs – https://www.thefoodhussy.com/chicken-kabobs-in-the-air-fryer/
or chicken thighs – https://www.thefoodhussy.com/recipe-garlic-brown-sugar-chicken-thighs/
