PF Chang’s Fried Rice Recipe (But 100% Plant-Based!)
This PF Chang’s Fried Rice Copycat is a delicious, nutritious, quick, and easy weeknight recipe the whole family will enjoy.
This meal is a Vegetable Packed Fried Rice and is one of my favorite “refrigerator clean-out” meals. I love to use this stir fry recipe when I need to get rid of the veggies in my produce drawer that might be on the verge of expiring.
It’s also a great meal because I almost always have a spare tofu container by Mori-nu.
As one of my favorite copycat recipes, this flavorful rice dish is a great main dish or side dish alongside juicy white meat lettuce wraps, baked salmon, or tofu.
Ingredients for This Copycat PF Chang’s Fried Rice
Jasmine Rice: One or two-day-old white rice is the best best best for this dish. Alternatively, you can also use fresh cooked rice prepared earlier that day and left uncovered in the fridge for a couple of hours. I use Jasmine rice but any long-grain rice will work in this dish. You could even opt for leftover short grain like sushi rice or brown rice.
Veggies: What do you have in your fridge? For this recipe, I used a variety of vegetables including onion, garlic, frozen riced cauliflower, carrots, kale, frozen peas, and green onions for lots of green garnish. I like to keep the sizes uniform so I have little veggie bites throughout the dish.
Other veggies you can use include broccoli florets, green beans, water chestnuts, or even fresh bean sprouts.
Optional: You could add chicken breast to this dish for added protein if you are not looking for a 100% plant-based meal.
Five Ingredient Easy Tofu Scramble
I have an entire post on how to make this amazing Tofu Scramble. For this recipe, the tofu scramble has just five ingredients, extra firm tofu, soy sauce, nutritional yeast, turmeric, and ginger.
I use the tofu scramble to replace the scrambled eggs typically found in fried rice. The tofu scramble keeps this recipe 100% plant-based!
The ingredients in my tofu scramble include:
- Tofu
- Nutritional Yeast
- Turmeric
- Soy Sauce
- Ginger
Ingredients for Sauce
Soy Sauce: Providing this sauce with salty and umami flavor. I prefer a dark soy sauce for more deeper and rich flavor.
Toasted Sesame Oil: So nutty with just the right amount of roasty toasty goodness.
Rice Wine Vinegar: White vinegar works in a pinch
Water: This ingredient is more so, add as much as is needed. Water thins the sauce and thus helps to spread the sauce flavors evenly throughout the dish.
Ground Ginger: Ginger is spicy and flavorful. Option to use freshly grated ginger.
Chili Crisp: You could omit this ingredient. I like to add a bit of spiciness to most of my dishes. Chili crisp also adds a touch of chili oil, adding additional color, a spicy kick, and savory flavors.
Don’t have chili crisp? You can use red pepper flakes instead.
Optional: Hoisin sauce, a bit of brown sugar, or honey for a touch of sweetness.
How to Make PF Chang’s Fried Rice
There are a few steps, but once you make this dish at least once, you will realize it’s not all that complicated.
- Prepare the Rice:
- If you don’t have day-old jasmine rice, cook the rice and let it cool completely before using.
- Prepare the Tofu Scramble:
- Place the tofu in a small bowl.
- Using your hands, break the tofu into smaller pieces.
- Add the nutritional yeast, turmeric, soy sauce, and ginger to the tofu.
- Mix until well combined.
- Cook the Vegetables:
- In a large skillet or wok, add the 2 tablespoons of avocado oil.
- Add the diced onion and cook for 2-3 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir-Fry the Vegetables and Rice:
- Add the riced cauliflower, carrots, kale, and peas, to the skillet. Stir-fry for 5 to 7 minutes.
- Add the tofu scramble and cooked rice to the skillet, breaking up any clumps of rice with a spatula. Stir-fry for 3 to 5 minutes until the rice is heated through and slightly crispy.
- Add the Sauces:
- In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, ginger powder, and chili crisp.
- Pour the sauce mixture over the rice and vegetables, stirring well to combine.
- Season and Serve:
- Season with salt and pepper to your taste preferences.
- Garnish with sliced green onions.
Like this recipe?
Check out my Tofu Scramble article and recipe.
Check out my Easy Coconut Rice article and recipe.
PF Chang's 100% Plant-Based Fried Rice Recipe
Equipment
- 1 large skillet
- 1 wooden spoon
- 1 Mason Jar with lid or a bowl for mixing sauce
- 1 Medium-sized mixing bowl
- 1 Set measuing spoons
- 1 Small bowl
Ingredients
Fried Rice
- 3 cup jasmine rice IMPORTANT - this must be at least a day old.
- 1½ cups carrots, diced
- 1 cup onion, diced or 1/2 onion
- 1½ cups kale, chopped or julliened
- 1 cup frozen peas
- 1½ cup frozen riced cauliflower
- 2 tbsp avocado oil 1 to 2 tbsp avocado oil
Tofu scramble
- 14 oz extra firm tofu
- 1 tsp ground turmeric
- 1 tsp soy sauce
- 1 tbsp nutritional yeast
- 2 tsp ground ginger
Fried Rice Sauce
- 3 tbsp soy sauce
- 2 tbsp water
- 1 tbsp toasted sesame oil
- 2 tsp ground Ginger
- 2 cloves minced garlic
- 1 tbsp chili Crisp
Garnish
- ¼ cup green onion, diced
Instructions
Prepare the Rice:
- If you don't have day-old jasmine rice, cook the rice and let it cool completely before using.
Prepare the Tofu Scramble:
- Place the tofu in a small bowl.
- Using your hands, break the tofu into smaller pieces.
- Add the nutritional yeast, turmeric, soy sauce, and ginger to the tofu. Mix until combined.
Stir-Fry the Vegetables and Rice:
- Add the riced cauliflower, carrots, kale, and peas, to the skillet. Stir-fry for 5 to 7 minutes.
- Add the tofu scramble and cooked rice to the skillet, breaking up any clumps of rice with a spatula. Stir-fry for 3 to 5 minutes until the rice is heated through and slightly crispy.
Add the Sauces:
- In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, ginger powder, and chili crisp.
- Pour the sauce mixture over the rice and vegetables, stirring well to combine.
Season and Serve:
- Season with salt and pepper to your taste preferences.
- Garnish with sliced green onions.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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