PF Chang's Rice (Print Version)
# Ingredients:
→ Rice Base
01 -
½ tablespoon of canola oil
02 -
2 eggs
03 -
1¾ cups veggie broth
04 -
1 cup jasmine rice
→ Vegetables
05 -
2 green onions, plus extras for topping
06 -
½ cup fresh bean sprouts
07 -
1 cup thinly sliced carrots
08 -
1 cup sugar snap peas
09 -
2 cups small broccoli florets
→ Sauce
10 -
2 teaspoons freshly minced garlic
11 -
2 teaspoons minced ginger
12 -
Pinch of white pepper
13 -
2 teaspoons chili oil
14 -
2 teaspoons mirin
15 -
¾ cup soy sauce (low-sodium)
16 -
2 tablespoons brown sugar
17 -
½ tablespoon sesame oil
# Instructions:
01 -
In a saucepan over medium heat, bring the veggie broth to a boil. Add the jasmine rice, lower the heat, and let it simmer for about 15 minutes. Once it's done, set it aside after fluffing with a fork.
02 -
Combine all the sauce ingredients in a bowl and whisk well. Set it nearby for later.
03 -
In a wok over medium heat, warm up the canola oil. Toss in the broccoli, sugar snap peas, bean sprouts, green onions, and carrots. Stir everything quickly for 3-4 minutes, sprinkle lightly with salt and pepper, then slide them to the sides of the wok.
04 -
Break the eggs into the empty center of the wok, scrambling them until fully cooked. Mix the eggs with the stir-fried vegetables.
05 -
Add the fluffy rice to the wok, tossing with the veggies and eggs for 3-4 minutes. Pour the sauce over everything and mix well for another 3 minutes.
06 -
Scatter chopped green onions over the top and enjoy while hot.
# Notes:
01 -
Cut all your veggies evenly so they cook at the same rate.
02 -
Don't overcrowd your wok—leave space to toss the ingredients.
03 -
Keep stirring while cooking to stop any sticking.