Copycat PF Chang’s Fried Rice Recipe Made Simple
PF Chang's Fried Rice Recipe is a quick and flavorful copycat dish made with jasmine rice, eggs, soy sauce, sesame oil, and fresh vegetables. This easy homemade version brings the classic restaurant flavor to your kitchen, ready in under 30 minutes. Perfect as a main dish or a side, it’s customizable with chicken, shrimp, or pork for a complete meal.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Prep the rice: Make sure your rice is chilled. Freshly cooked rice can get mushy, so leftover rice from the fridge works best
- 2
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
- 3
Cook the aromatics: Add another tablespoon of sesame oil to the pan. Toss in garlic and ginger, stirring for about 30 seconds until fragrant
- 4
Add veggies: Stir in carrots, peas, and bean sprouts. Cook for 2–3 minutes until slightly tender but still crisp
- 5
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
- 6
Season it up: Pour in soy sauce, ground mustard, and molasses. Stir well until the rice is evenly coated
- 7
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
- 8
Serve hot: Plate it up and garnish with extra green onions if you like.