Today, I’m sharing the recipe for P.F. Chang’s Fried Rice, straight from the top shelf of my recipe book.
Between the fragrant notes of jasmine rice and the whisper of sautéed veggies, this dish is like a warm embrace in a bowl. But before we get to the recipe, let’s explore what makes P.F. Chang’s Fried Rice unique.
What is P.F. Chang’s Fried Rice?
P.F. Chang’s Fried Rice is not your typical takeout fare. It’s a delightful fusion of flavors, expertly mixed to create a perfect balance.
The dish combines fluffy jasmine rice with a colorful medley of vegetables and protein, typically eggs, but often embodying your personal flair. The magic isn’t just in the ingredients; it’s in the intricate layers of flavor that come together in every bite.
What is the Flavor Profile of This Dish?
Imagine a flavor profile that dances on your tongue. The first taste is that of nutty sesame oil, followed by the umami richness of low-sodium soy sauce. Just when you think you’ve pinpointed the flavor, the punch of fresh ginger and garlic bursts through.
It’s vibrant, savory, and slightly sweetened by brown sugar, which all melds beautifully to create a dish that feels both comfortingly familiar and excitingly new.
What Makes This Recipe Different From Other P.F. Chang’s Fried Rice?
Many fried rice recipes tend to stick to a one-size-fits-all approach, but P.F. Chang’s Fried Rice elevates itself with a unique blend of ingredients and flavors. What really sets it apart?
The use of fresh vegetables; sugar snap peas and baby broccoli give it a crunch that energizes each spoonful. Moreover, the inclusion of mirin introduces an intriguing depth. This isn’t just another fried rice; this is an adventure packed into a bowl.
Ingredients You’ll Need
To whip up this tantalizing dish, gather the following:
For the Rice and Vegetables:
- 1 cup jasmine rice
- 1 3/4 cups vegetable broth
- 1/2 tablespoon canola oil
- 2 large eggs, scrambled
- 1 cup sugar snap peas, halved
- 2 cups broccoli florets
- 1 cup shoestring carrots
- 1/2 cup bean sprouts
- 2 stalks green onions, chopped
For the Vegetarian Dark Sauce:
- 3/4 cup low-sodium soy sauce
- 1/2 tablespoon sesame oil
- 2 teaspoons hot chili oil
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 2 tablespoons packed brown sugar
- 2 teaspoons mirin (or rice wine for a slightly different flavor)
- A pinch of white pepper
- 1 teaspoon rice vinegar (optional, for added acidity)
Step by Step Directions
To create this masterpiece, follow these steps:
Step 1: Prepare the Rice
Start by rinsing your jasmine rice under cold water until the water runs clear. This removes excess starch and helps achieve that light texture. In a medium saucepan, bring the vegetable broth to a boil. Add the rice and stir gently. Reduce the heat to low, cover, and let it simmer for 18-20 minutes. Once done, fluff the rice with a fork and set aside.
Step 2: Whip Up the Sauce
Let’s get saucy! In a bowl, combine low-sodium soy sauce, sesame oil, hot chili oil, minced ginger, minced garlic, brown sugar, mirin, white pepper, and rice vinegar if you like that extra zing. Stir until all ingredients are well blended. Trust me, this sauce is a game changer.
Step 3: Cook the Eggs
In a large skillet over medium heat, add the canola oil. Once heated, pour in the beaten eggs. Scramble them until fully cooked and set aside.
Step 4: Sauté the Vegetables
In the same skillet, add a bit more canola oil if necessary. Toss in the sugar snap peas, broccoli florets, and shoestring carrots. Stir-fry for about 3-4 minutes, or until they are bright and tender.
Step 5: Combine All Ingredients
Now, add the fluff rice back into the skillet. Mix in the scrambled eggs and pour in that magical dark sauce. Stir everything together until the rice absorbs the flavors and heat through.
Step 6: Top it Off
Finish your dish by tossing in the bean sprouts and chopped green onions. Give it one last stir and serve hot.
Tips On Making P.F. Chang’s Fried Rice
As a food blogger and a registered dietitian, I’ve learned a thing or two about maximizing flavor and efficiency in the kitchen. Here are my top tips:
- Use Cold Rice: Day-old rice works wonders. It’s drier, which helps prevent mushy fried rice.
- Don’t Rush the Veggies: Sauté them at medium-high heat to maintain their crunch. You want that satisfying texture in each bite.
- Experiment with Proteins: While this recipe is vegetarian, feel free to toss in shrimp, chicken, or tofu for a protein boost.
- Balance your Flavors: Add a little sugar or vinegar if you find the dish too salty. Small adjustments can make a significant difference.
- Garnish Creatively: Top with sesame seeds or sliced chili peppers for an added gourmet touch.
Nutrition Information
Curious about what you’re eating? A serving of this P.F. Chang’s Fried Rice (roughly one cup) contains approximately:
- Calories: 290
- Protein: 10g
- Fat: 6g
- Carbohydrates: 50g
- Fiber: 5g
- Sodium: 600mg
It’s a balanced meal that checks the boxes for protein, fiber, and deliciousness!
How Can I Store This P.F. Chang’s Fried Rice?
Got leftovers? Good news! You can store your fried rice in an airtight container in the fridge for up to 4 days. Just reheat it in a skillet or microwave.
If you want to freeze it, place it in a freezer-safe container and it’ll last up to three months. Just thaw it overnight in the fridge before reheating.
Substitute Options for the Ingredients
If you’re missing something from the ingredient list, don’t worry! Here are some great substitutes:
- Jasmine Rice: Basmati rice acts as an excellent alternative. It has a similar texture and cooks up light and fluffy.
- Vegetable Broth: If you’re short on broth, water provides a suitable substitute, although it might lack depth.
- Soy Sauce: For a gluten-free option, tamari does the trick without sacrificing flavor.
- Sugar Snap Peas: If unavailable, snow peas work in a pinch. They’ll provide that same snap and crunch!
Conclusion
P.F. Chang’s Fried Rice is more than just a side dish; it’s an invitation to gather around the table and share a slice of culinary artistry. As I wrap this up, I encourage you to unleash your cooking spirit. Gather your ingredients, follow my tips, and bring home the delightful experience of P.F. Chang’s. This dish is a winner not only for its taste but also for its versatility.
Whether you serve it as a comforting main course, a side dish, or a delightful meal prep option, it’s guaranteed to impress. With every spoonful, memories of family dinners and gatherings will come flooding back, creating more than just meals but meaningful moments. Enjoy your cooking adventure!
You’ll also like the following recipes!
PF Chang’s Fried Rice Recipe – Simple Food Dishes
Description
If you’ve ever stepped into a P.F. Chang’s, you know it’s more than just a restaurant. It’s an experience. Their Fried Rice brings a burst of flavor that can complement a wide array of dishes.
Imagine pairing it with crispy Mongolian Beef, tangy Kung Pao Chicken, or even a fresh plate of Spring Rolls. Each of these dishes opens up a whole new world of taste, creating a delightful array of culinary experiences for your taste buds.
Now, let’s take a deeper dive into the blockbuster dish that has left an indelible mark on the dining landscape: P.F. Chang’s Fried Rice.
Ingredients
For the Rice and Vegetables:
For the Vegetarian Dark Sauce:
Instructions
Step 1: Prepare the Rice
-
Start by rinsing your jasmine rice under cold water until the water runs clear. This removes excess starch and helps achieve that light texture. In a medium saucepan, bring the vegetable broth to a boil. Add the rice and stir gently. Reduce the heat to low, cover, and let it simmer for 18-20 minutes. Once done, fluff the rice with a fork and set aside.
Step 2: Whip Up the Sauce
-
Let’s get saucy! In a bowl, combine low-sodium soy sauce, sesame oil, hot chili oil, minced ginger, minced garlic, brown sugar, mirin, white pepper, and rice vinegar if you like that extra zing. Stir until all ingredients are well blended. Trust me, this sauce is a game changer.
Step 3: Cook the Eggs
-
In a large skillet over medium heat, add the canola oil. Once heated, pour in the beaten eggs. Scramble them until fully cooked and set aside.
Step 4: Sauté the Vegetables
-
In the same skillet, add a bit more canola oil if necessary. Toss in the sugar snap peas, broccoli florets, and shoestring carrots. Stir-fry for about 3-4 minutes, or until they are bright and tender.
Step 5: Combine All Ingredients
-
Now, add the fluff rice back into the skillet. Mix in the scrambled eggs and pour in that magical dark sauce. Stir everything together until the rice absorbs the flavors and heat through.
Step 6: Top it Off
-
Finish your dish by tossing in the bean sprouts and chopped green onions. Give it one last stir and serve hot.
Servings 6
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 6g10%
- Sodium 600mg25%
- Total Carbohydrate 50g17%
- Dietary Fiber 5g20%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Cold Rice: Day-old rice works wonders. It’s drier, which helps prevent mushy fried rice.
- Don’t Rush the Veggies: Sauté them at medium-high heat to maintain their crunch. You want that satisfying texture in each bite.
- Experiment with Proteins: While this recipe is vegetarian, feel free to toss in shrimp, chicken, or tofu for a protein boost.
- Balance your Flavors: Add a little sugar or vinegar if you find the dish too salty. Small adjustments can make a significant difference.
- Garnish Creatively: Top with sesame seeds or sliced chili peppers for an added gourmet touch.
