Craving that restaurant-quality fried rice but don't want the restaurant price tag or the hassle of takeout? Then you're in the right place! This recipe brings the vibrant flavors of P.F. Chang's fried rice right to your kitchen, making it a quick, easy, and incredibly delicious meal. Perfect for a weeknight dinner or a satisfying weekend lunch, this homemade version is surprisingly simple to recreate. Let's get cooking!
Ingredients:
This recipe serves 2-3 people. Feel free to double or triple it depending on your needs.
- 2 cups cooked rice (day-old rice works best!)
- 2 large eggs, lightly beaten
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped broccoli florets
- 1 cup frozen peas
- 1/2 cup cooked chicken or shrimp (optional, for added protein)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, adds umami)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions:
Get started: Begin by prepping all your vegetables. Chopping them beforehand makes the cooking process much smoother and faster. If using day-old rice, fluff it with a fork to separate the grains.
- Scramble the eggs: Heat 1/2 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until cooked through. Remove from the pan and set aside.
- Sauté the vegetables: Add the remaining 1/2 tablespoon of oil to the pan. Add the onion and carrots and stir-fry for 2-3 minutes until slightly softened. Add the broccoli and peas and cook for another 2-3 minutes until tender-crisp.
- Add the protein (optional): If using chicken or shrimp, add it to the pan and cook until heated through.
- Combine everything: Add the cooked rice to the pan and stir-fry for 2-3 minutes, breaking up any clumps. Add the scrambled eggs, soy sauce, oyster sauce (if using), sesame oil, ginger, and garlic powder. Season with salt and pepper to taste. Stir-fry for another minute or two until everything is well combined and heated through.
- Serve and enjoy: Garnish with chopped green onions, if desired, and serve immediately.
Cooking Tips for Perfect Fried Rice:
- Day-old rice is key: Day-old rice is drier than freshly cooked rice, which prevents the fried rice from becoming mushy.
- High heat is your friend: Using high heat helps to create that signature “wok hei” (breath of the wok) flavor.
- Don't overcrowd the pan: If you have a large amount of ingredients, cook them in batches to ensure even cooking.
- Taste and adjust: Seasoning is crucial! Taste the fried rice as you go and adjust the soy sauce, oyster sauce, and seasonings to your liking.
Variations:
- Vegetarian Fried Rice: Omit the chicken or shrimp and add your favorite vegetables like mushrooms, bell peppers, or zucchini.
- Spicy Fried Rice: Add a pinch of red pepper flakes or a dash of sriracha for a spicy kick.
- Pineapple Fried Rice: Add 1/2 cup of chopped pineapple for a sweet and savory twist.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the ingredients used.
- Calories: Approximately 300-400
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 40-50g
This P.F. Chang's inspired fried rice recipe is a fantastic way to enjoy a delicious and satisfying meal without spending hours in the kitchen. It’s a quick dinner idea, a healthy meal option, and a great example of easy recipes for homemade cooking. Enjoy the deliciousness!