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–+ servings
A bowl of homemade healthy chicken fried rice.
Course Main Course

PF Chang's Chicken Fried Rice {Healthy Copycat Recipe}

By: Elysia Cartlidge
Servings 4 - 5 servings
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! 
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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

    • 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 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.

Nutrition

Calories: 387kcalCarbohydrates: 47gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 136mgSodium: 590mgPotassium: 667mgFiber: 4gSugar: 7gVitamin A: 4359IUVitamin C: 14mgCalcium: 56mgIron: 2mg
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