PF Chang's Fried Rice (Print Version)
# Ingredients:
→ Rice Base
01 -
1 cup jasmine rice
02 -
1¾ cups vegetable broth
03 -
½ tablespoon canola oil
04 -
2 eggs
→ Vegetables
05 -
1 cup carrots, cut into thin matchsticks
06 -
1 cup sugar snap peas
07 -
2 cups broccoli florets
08 -
½ cup bean sprouts
09 -
2 green onions, plus more for garnish
→ Sauce
10 -
¾ cup low-sodium soy sauce
11 -
½ tablespoon sesame oil
12 -
2 teaspoons mirin
13 -
2 teaspoons hot chili oil
14 -
2 teaspoons minced ginger
15 -
2 teaspoons minced garlic
16 -
2 tablespoons brown sugar
17 -
Pinch white pepper
# Instructions:
01 -
Bring vegetable broth to boil in saucepan over medium-high heat. Add rice, reduce to simmer, and cook for 15 minutes. Once done, remove from heat and fluff with fork.
02 -
While rice cooks, whisk together all sauce ingredients in a bowl and set aside.
03 -
Heat canola oil in wok over medium heat. Add bean sprouts, green onions, broccoli, carrots, and sugar snap peas. Stir-fry 3-4 minutes. Season with pinch of salt and pepper. Push vegetables to sides of wok.
04 -
Crack eggs into center of pan and scramble. Once eggs are cooked, stir to combine with vegetables.
05 -
Add cooked rice to wok and stir-fry 3-4 minutes. Pour in soy sauce mixture and stir-fry additional 3 minutes.
06 -
Garnish with additional chopped green onions and serve hot.
# Notes:
01 -
Use fresh vegetables cut into uniform pieces for even cooking
02 -
Avoid overcrowding the wok for best stir-fry results
03 -
Keep ingredients moving in wok to prevent sticking