Description

This homemade PF Chang’s Fried Rice is a crave-worthy, easy stir-fry featuring tender rice, crispy vegetables, scrambled eggs, and your choice of protein, all tossed in a savory soy-based sauce. Enjoy restaurant-quality fried rice in under 30 minutes from your own kitchen!

Ingredients

For the Fried Rice:

3 cups cooked jasmine rice, chilled (preferably day-old)
2 tablespoons vegetable oil
1/2 cup diced onion
2 garlic cloves, minced
1 cup frozen peas and carrots, thawed
2 eggs, lightly beaten
1/2 cup green onions, sliced (plus extra for garnish)
Optional protein: 1 cup cooked diced chicken, shrimp, or tofu

For the Sauce:

3 tablespoons soy sauce (low sodium preferred)
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/4 teaspoon ground white pepper

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Instructions

Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, toasted sesame oil, sugar, and ground white pepper until combined. Set aside.
Scramble the Eggs: Heat 1/2 tablespoon oil in a large skillet or wok over medium heat. Add the lightly beaten eggs and gently scramble just until set. Transfer to a plate and set aside.
Sauté the Aromatics: Increase heat to medium-high. Add the remaining oil to the pan. Add diced onions and cook for 1–2 minutes until softened and lightly golden. Add minced garlic and sauté until fragrant, about 30 seconds.
Cook the Vegetables & Protein: Stir in the thawed peas and carrots. Sauté for 1–2 minutes until heated through. (If using cooked protein, add now and toss to heat.)
Add Rice and Stir-Fry: Add the chilled cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes until the rice is heated through and starting to crisp up slightly.
Combine Everything: Pour the sauce over the rice, stirring well to distribute evenly. Add back the scrambled eggs and green onions. Toss everything together until well-mixed and heated through, about 2 minutes.
Garnish and Serve: Remove from heat and garnish with additional sliced green onions. Serve immediately while hot.

Notes

Use chilled, day-old rice for the best texture—the grains won’t get mushy.
Swap in brown rice for a whole-grain version.
Add a sprinkle of chopped cilantro or sesame seeds for extra flavor.
For vegetarian, use tofu and substitute mushroom sauce for oyster sauce.