Copycat PF Chang's Fried Rice Recipe - The Food Hussy (2024)

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How to make PF Chang’s Fried Rice? How long will fried rice last in the fridge or freezer? Can fried rice be reheated? What to serve with PF Changs Fried Rice? Other great Chinese takeout recipes More Delicious Rice Recipes PF Changs Fried Rice Equipment Ingredients Instructions Video Notes Nutrition Get the FIVE most popular Copycat Recipes! Reader Interactions Leave a Reply Comments FAQs

February 24, 2021 · 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!

Copycat PF Chang's Fried Rice Recipe - The Food Hussy (2)

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.

Copycat PF Chang's Fried Rice Recipe - The Food Hussy (3)

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

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Reader Interactions

Comments

Plain Chicken says
August 23, 2019 at 1:32 am

Looks delicious! It would be great with some leftover chicken or pork. YUM!
Reply
Bollywoodgupshup says
May 14, 2020 at 11:31 pm

Very Tasty!
Reply
Mary says
October 1, 2020 at 5:14 pm

Hola, que es la melaza
Reply
- FoodHussy says
  October 1, 2020 at 10:41 pm
  See Also
  4 Brisket Recipes That'll Make People Think You're a Master Chef
  
  Molasses
Bea says
February 6, 2021 at 7:35 pm

Could you give a calorie count please?
Reply
Monica says
April 20, 2021 at 10:12 am

Do you use frozen veggies in this recipe? 🙂
Reply
- FoodHussy says
  April 20, 2021 at 10:27 pm
  
  i used frozen peas and fresh carrots – but you could use frozen if you like
Donna says
May 25, 2021 at 1:30 pm

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
  May 25, 2021 at 11:23 pm
  
  glad you liked it! and yes – more sauce – always!
Sher says
July 26, 2021 at 7:12 pm

Hi
Can I use any kind of molasses?
Do I have to use the mustard?
Thanks!
Reply
- FoodHussy says
  July 27, 2021 at 12:04 am
  
  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
July 27, 2021 at 3:29 pm

If I don’t have molasses, can I use maple syrup or Agave syrup?
Reply
- FoodHussy says
  July 27, 2021 at 8:48 pm
  
  Replace two tsp of molasses with two tsp dark corn syrup, honey, or maple syrup.
Melissa says
August 1, 2021 at 1:28 pm

Can you replace the molasses with brown sugar?
Reply
- FoodHussy says
  August 1, 2021 at 7:28 pm
  
  Replace two tsp of molasses with two tsp dark corn syrup, honey, or maple syrup.
Alli says
January 2, 2022 at 11:25 am

Was yummy! The whole family enjoyed it
Reply
- FoodHussy says
  January 2, 2022 at 11:48 am
  
  yeah!!! glad you liked!
James Kurt Kinser says
January 5, 2022 at 9:00 am

This recipe is excellent, my wife loved it.
Reply
Jessica says
February 26, 2022 at 11:28 pm

Overall good! Added chicken and steak. It was very good. Will make again!
Reply
Alice says
March 27, 2022 at 4:12 pm

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
April 21, 2022 at 11:06 am

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
April 26, 2022 at 3:11 pm

Do you mean sesame oil or sesame seed oil?
Reply
- FoodHussy says
  April 26, 2022 at 6:05 pm
  
  sesame oil
Mike says
May 19, 2022 at 11:19 am

would this recipe be better is the rice were day old. Thanks Mike
Reply
- FoodHussy says
  May 19, 2022 at 2:26 pm
  
  i don’t think it matters…
Susan says
June 12, 2022 at 2:13 am

I love these recipes.
Reply
greg says
July 1, 2022 at 4:17 pm

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 mushy
Reply
- FoodHussy says
  July 1, 2022 at 5:05 pm
  
  glad you liked it!!! and great tip!
Shanna says
May 17, 2023 at 5:25 pm

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 home
Reply
Pam says
June 11, 2023 at 11:42 pm

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
  June 11, 2023 at 11:54 pm
  
  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
February 7, 2024 at 4:38 pm

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
  February 8, 2024 at 3:24 pm
  
  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/

Copycat PF Chang's Fried Rice Recipe - The Food Hussy (2024)

FAQs

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Cooking bits of chopped vegetables, seasoning, soy sauce, and oil, seems easy enough. However, when making fried rice at home, there's one ingredient you may be overlooking: Sugar.

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Woks are extremely well-suited to making fried rice because they conduct heat so well; the bottom of the wok itself can reach temperatures above 750 degrees Fahrenheit. Due to these high temperatures, foods crisp while in contact with the bottom of the wok.

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The traditional Chinese soy sauce fried rice uses a variety between light soy sauce and dark soy sauce. But it is quite hard to find outside China. We need to combine light soy sauce and dark soy sauce to achieve both taste and color goals.

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While not every recipe calls for this fried rice trifecta, many of our favorites do. Why? Soy sauce is the salt element, rice vinegar gives the dish a touch of brightness, and sesame oil lends an utterly delicious, toasty note.

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To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

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Flavor: Tamari has a richer flavor and tends to taste less salty than soy. Tamari's longer fermentation process enables the soy and salt to become well incorporated, resulting in a smoother taste and deeper umami flavor. Soy sauce tends to have a sharper flavor and more pronounced bite.

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Chinese fried rice uses ingredients like garlic, ginger, white pepper, msg, and soy sauce to give it an incredibly aromatic flavor with lots of umami! Additionally, I love cooking my fried rice dishes in a wok to add a smoky element or wok hei to the final dish.

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The secret is reducing moisture in the rice which could be done by using less starchy rice such as jasmine rice or basmati. You could also reduce the moisture in rice by not using freshly cooked rice. Finally, use high heat in cooking fried rice. It is all about reducing the moisture in rice.

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