This homemade version of PF Chang’s chicken fried rice recipe is a classic comfort food. It’s so warm and satisfying and has the most wonderful, fragrant aroma that will bring the whole family to the table! This healthier version has all the flavors you love with less fat, sodium, and calories!
Copycat PF Chang’s Chicken Fried Rice Recipe
I’ll admit it – I think PF Chang’s chicken fried rice is absolutely delicious! They layer in so many delicious flavors, and I love the balance of textures from the little veggie bites, pieces of tender chicken, and fluffy rice. Unfortunately, it gets pretty pricey and isn’t exactly the healthiest option.
For example, one batch from the restaurant is enough for two servings, and each one is 420 calories, 10 grams of fat, 880 mg of sodium, 76 grams of carbs, and 25 grams of protein. How many of us eat just half the recipe, though?
So we came up with this healthier version so that we could enjoy it more often. It makes for such a tasty and easy dinner!
Why We Love This PF Chang’s Chicken Fried Rice
- Healthier alternative: This homemade version is dietitian-formulated to be more nutritious. It’s much lower in sodium, has more fiber and nutrients thanks to the brown rice and extra veggies, and is naturally sweetened with honey instead of the “signature vegetarian dark sauce” with who-knows-what inside. I promise – it still tastes like the real deal!
- Family-friendly: My whole family loves this fried rice recipe, including the kids and grown-ups. It’s so nice to find a recipe the entire family will devour! It’s a huge favorite around here.
- Great way to use leftovers: Fried rice is the perfect dish for using up those extra veggies and rice in the fridge! It’s actually best to use leftover cooked rice the next day to get a better texture. You can also use leftover rotisserie chicken, extra veggies, and a variety of scraps. The more add-ins, the better!
Ingredient Notes
- Brown Jasmine rice: This is higher in fiber, which will keep you full for longer. You can use white Jasmine rice or another long-grain rice variety as an alternative.
- Chicken broth: Choose low sodium when possible. Water is a good alternative.
- Soy sauce: I recommend a low-sodium soy sauce, if possible. Dark soy sauce has a bold, strong flavor but may be harder to find. Feel free to use liquid aminos or tamari instead.
- Honey: This will add a little sweetness. Maple syrup works well, too, or a little coconut sugar.
- Ginger: I like to add this to the soy sauce mixture for a bright, cleansing heat.
- Sesame oil: Use this twice to cook the chicken and then the veggies.
- Canola oil: Used for cooking along with the sesame oil. You can also use a neutral oil like vegetable oil or olive oil.
- Diced chicken breasts: It’s easiest to cut the chicken into bite-sized pieces before cooking them. You can also use leftover chicken!
- Veggies: Prep the matchstick carrots, fresh bean sprouts, frozen peas, and minced garlic.
- Eggs: Whisk these together before adding them to the pan.
- Salt & pepper: Season to taste.
- Green onions: Sprinkle a few pieces on each bowl as a garnish. You can also add some Sriracha for a little heat!
Step-by-Step Instructions
- Rinse the uncooked rice in a wire mesh sieve. In a small pot, bring chicken broth or water to a boil.
- Add rinsed rice, cover and cook according to package directions until liquid is gone and rice is fluffy. Once rice is ready, keep covered and remove from heat.
- While rice is cooking, whisk together soy sauce, ginger, and honey in a small bowl and set aside.
- In a large non-stick skillet or work, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the olive oil over medium-high heat. Once hot, add diced chicken and season lightly with salt and pepper. Saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp olive oil. Add peas, carrots, and bean sprouts and saute for 1-2 minutes, then add garlic and saute for 1 minute longer. Push veggies to one side of the pan; add beaten eggs on the other side. Cook and break up with a wooden spoon or spatula until the eggs are scrambled.
- Return chicken to skillet along with rice. Add in sauce and stir until everything is evenly coated. Season with salt and pepper to taste. Garnish with green onion. Serve warm with a drizzle of Sriracha to taste, if desired.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Fried Rice
- For best results, cook the rice earlier in the day or the night before and refrigerate it. Using leftover cooked rice helps prevent the rice from getting overcooked and mushy.
- If you can’t find brown jasmine rice, you can use white jasmine rice or regular brown rice. I recommend looking for a rice with long grains for a fluffy texture.
- If you already have leftover rice, you’ll need about 3 cups cooked rice for this recipe.
- If you have trouble finding matchstick carrots, you can also use a mix of frozen peas and carrots, or chop your own carrots.
Recipe FAQs
PF Chang lists “signature vegetarian dark sauce” on their ingredients list, so the actual ingredients are a bit ambiguous. According to their list of allergens in each recipe, their chicken fried rice includes soy, wheat, shellfish, sulfites, and a few other things. That makes me think that there is definitely soy sauce (which often also contains wheat), probably oyster sauce for sweetness, and the sulfites may come from rice wine vinegar. This version uses soy sauce and honey to get that sweet, savory, umami flavor with fewer calories.
This is entirely optional but recommended! Sesame oil adds a rich, nutty flavor that elevates any good fried rice recipe. It’s a great way to make a good recipe taste great. Plus, each bottle is usually really inexpensive and easy to find at most grocery stores.
Not exactly. It’s certainly delicious and is tasty for a special occasion, but it’s not the most nutritious meal out there! One full order has nearly half a day’s worth of calories, a significant amount of sodium, and quite a few carbs. Since it’s normally served as a main dish with other sides and appetizers too, this can make it a calorie bomb.
This copycat PF Chang fried rice recipe is much lower in sodium, sugar, fat, calories, and carbohydrates, and it has extra fiber while still offering lots of healthy protein from the chicken and eggs. It’s healthier but still full of flavor!
Storage Guidelines
Allow any leftovers to cool, then store them in an airtight container in the fridge for 3-4 days. To reheat, microwave the rice in a covered bowl for 2-3 minutes or fully warmed through. You can also freeze the leftovers for several months, if needed.
Serving Suggestions
This PF Chang’s chicken fried rice recipe is satisfying enough to eat as a complete meal, but you can also pair it as a side dish with these other Asian-inspired recipes:
- Easy Asian Cucumber Salad
- Healthy Chicken Stir Fry
- Shrimp Noodle Stir Fry
- Healthy Orange Chicken
- Healthy Honey Sesame Chicken Recipe
- Asian Beef Meatballs
Recipe Variations
- To make spicy: Add some sriracha or sambal oolek to the sauce for an extra kick of heat, or drizzle some over top of your plate as a garnish.
- Make it vegetarian: Feel free to either skip the chicken, add extra eggs or use a plant-based alternative such as firm tofu. Be sure to use veggie stock for cooking the rice, too.
- Add more veggies: Load up on the veggies! Add some broccoli florets, red bell peppers, baby corn, water chestnuts, or other fresh veggies for extra fiber and more nutrients.
You’ll Also Love These Recipes
- Quinoa Edamame Salad with Sesame Ginger Dressing
- Chicken Teriyaki on a Stick
- Healthy Stir Fry Sauce
- Slow Cooker Thai Peanut Chicken
- Chicken Mango Salad
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PF Chang’s Chicken Fried Rice {Healthy Copycat Recipe}
Ingredients
- 1 3/4 cup low sodium chicken broth or water
- 1 cup uncooked brown or white Jasmine rice
- 3 tablespoons reduced sodium soy sauce
- 2 teaspoons honey
- 1/2 teaspoon minced ginger
- 2 teaspoons sesame oil, divided
- 2 teaspoons canola or olive oil, divided
- 3/4 pound chicken breasts, diced into 1/2 inch pieces
- 3/4 cup matchstick carrots
- 3/4 cup fresh bean sprouts
- 1/2 cup frozen peas
- 2 garlic cloves, minced
- 2 eggs, beaten
- Salt and pepper to taste
To garnish
- 1/4 cup sliced green onions
Instructions
- Rinse the uncooked rice in a wire mesh sieve. In a small pot, bring chicken broth or water to a boil.
- Add rinsed rice, cover and cook according to package directions until liquid is gone and rice is fluffy. Once rice is ready, keep covered and remove from heat.
- While rice is cooking, whisk together soy sauce, honey and ginger in a small bowl and set aside.
- In a large non-stick wok or skillet, heat 1 teaspoon sesame oil and 1 teaspoon of the olive oil over medium-high heat. Once hot, add diced chicken and season lightly with salt and pepper. Saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 1 teaspoon sesame oil and 1 teaspoon of olive oil. Add carrots, bean sprouts and peas and saute for 1-2 minutes, then add garlic and saute for 1 minute longer.
- Push veggies to one side of the pan; add eggs on the other side. Cook and break up with a wooden spoon or spatula until the eggs are scrambled.
- Return chicken to skillet along with the cooked rice. Add in sauce and stir until everything is evenly coated. Season with salt and pepper to taste. Garnish with green onion. Serve warm with a drizzle of Sriracha to taste, if desired.
Notes
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- For best results, cook the rice earlier in the day or the night before and refrigerate it. Using leftover cooked rice helps prevent the rice from getting overcooked and mushy.
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- If you can’t find brown jasmine rice, you can use white jasmine rice or regular brown rice. I recommend looking for rice with long grains for a fluffy texture.
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- If you already have leftover rice, you’ll need about 3 cups cooked rice for this recipe.
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- If you have trouble finding matchstick carrots, you can also use a mix of frozen peas and carrots, or chop your own carrots.
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