PREP TIME: 5 MINS | COOK TIME: 25 MINS | TOTAL TIME: 30 MINS | SERVINGS: 2 people
Fried rice is not as easy to make as you think. There are a few simple tips and tricks to make the best fried rice. My favourite is this PF Changs Fried Rice. It’s so good with tons of flavour and little veggies bites. You have to try this very soon, so you’ll know what I am talking about.
INGREDIENTS
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2 Eggs
1 c. Jasmine rice
1/2 teaspoon minced ginger
1 teaspoon minced garlic
3 teaspoons sesame oil
1 3/4 c. chicken broth or water
1/3 c. shoestring carrots
1/4 c. green onion sliced
1/3 c. frozen peas
1/3 c. fresh bean sprouts
1/2 teaspoon ground mustard
2 teaspoons molasses
3 tablespoons soy sauce
How to make PF Changs Fried Rice
Step 1: In a saucepan, bring the chicken broth or water to a boil. Then, add the rice and decrease the heat to a simmer. Cook the rice for about 15 minutes until fluffy and the liquid is gone.
Step 2: In the meantime, combine the soy sauce, mustard, ginger, garlic, and molasses until mixed. Set aside.
Step 3: Take the rice off the heat when done.
Step 4: Heat 1 tsp sesame oil in a stir fry pan. Once hot, crack the eggs into the pan and scramble. Then, add the carrots, green onion, peas, and bean sprouts. Stir fry for about 3 to 4 minutes.
Step 5: Add the rest of the sesame oil to the pan along with the rice. Continue stir-frying for additional 3 to 4 minutes.
Step 6: Spread the rice around the pan before adding the soy sauce. Stir fry for another to 4 minutes.
Step 7: Serve the fried rice garnished with some green onions. Enjoy!
NOTES:
For additional flavour, use chicken broth to make the rice instead of water.
I do not recommend swapping the sesame oil as it also adds a lot of flavour to the fried rice.
For an easy side dish, feel free to add in cooked chicken, pork, shrimp, etc., and more veggies!
Keep the leftovers in the fridge for up to 3 to 4 days.
Reheat the leftovers in the microwave for 1:3. or 5 minutes in the skillet.
NUTRITION FACTS:
Calories: 461kcal, Carbohydrates: 67.7g, Protein: 17.4g, Fat: 12.8g, Saturated Fat: 2.7g, Cholesterol: 164mg, Sodium: 1226mg, Potassium: 477mg, Fiber: 5.5g, Sugar: 7.2g, Calcium: 74mg, Iron: 5mg
Ingredients
- 2 Eggs
- 1 c. Jasmine rice
- 1/2 teaspoon minced ginger
- 1 teaspoon minced garlic
- 3 teaspoons sesame oil
- 1 3/4 c. chicken broth or water
- 1/3 c. shoestring carrots
- 1/4 c. green onion sliced
- 1/3 c. frozen peas
- 1/3 c. fresh bean sprouts
- 1/2 teaspoon ground mustard
- 2 teaspoons molasses
- 3 tablespoons soy sauce
Instructions
Step 1: In a saucepan, bring the chicken broth or water to a boil. Then, add the rice and decrease the heat to a simmer. Cook the rice for about 15 minutes until fluffy and the liquid is gone.
Step 2: In the meantime, combine the soy sauce, mustard, ginger, garlic, and molasses until mixed. Set aside.
Step 3: Take the rice off the heat when done.
Step 4: Heat 1 tsp sesame oil in a stir fry pan. Once hot, crack the eggs into the pan and scramble. Then, add the carrots, green onion, peas, and bean sprouts. Stir fry for about 3 to 4 minutes.
Step 5: Add the rest of the sesame oil to the pan along with the rice. Continue stir-frying for additional 3 to 4 minutes.
Step 6: Spread the rice around the pan before adding the soy sauce. Stir fry for another to 4 minutes.
Step 7: Serve the fried rice garnished with some green onions. Enjoy!
Notes
For additional flavour, use chicken broth to make the rice instead of water. I do not recommend swapping the sesame oil as it also adds a lot of flavour to the fried rice. For an easy side dish, feel free to add in cooked chicken, pork, shrimp, etc., and more veggies! Keep the leftovers in the fridge for up to 3 to 4 days. Reheat the leftovers in the microwave for 1:3. or 5 minutes in the skillet.
