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

This healthy copycat of PF Chang’s Chicken Fried Rice is loaded with tender chicken, crisp vegetables, and perfectly seasoned rice. Quick to make at home, it’s lighter than the restaurant version but still full of flavor.

Craving PF Chang’s Chicken Fried Rice but don’t want all the extra calories?

This healthy copycat recipe lets you enjoy all the flavor of the restaurant favorite right at home. Packed with tender chicken, crisp vegetables, and perfectly seasoned rice, it comes together quickly for a satisfying, lighter meal that still hits all the right notes.

Why You Will Love This Recipe!

• Healthy but flavorful: Enjoy all the taste of PF Chang’s without the extra calories.
• Quick and easy: Ready in under 30 minutes, perfect for weeknight dinners.
• Loaded with veggies: Colorful, crisp vegetables make it both tasty and nutritious.
• Customizable: Swap proteins or add extra vegetables to suit your cravings.
• Restaurant-quality at home: Gets that signature PF Chang’s flavor without leaving your kitchen.

PF Chang’s Chicken Fried Rice Ingredients

• Oil: Neutral oil for stir-frying ingredients evenly and quickly
• Egg: Adds protein and helps bind fried rice together
• Garlic, minced: Fresh minced garlic for aromatic, savory flavor
• Onion, minced: Small onion provides sweetness and depth to rice
• Chicken broth: Chicken broth adds moisture and rich savory flavor
• Chicken breast, diced: Diced chicken breast for tender, juicy protein
• Soy sauce: Soy sauce brings salty, umami seasoning to rice
• Basmati rice: Fluffy Basmati rice as the fried rice base
• Frozen vegetables, mixed: Mixed frozen vegetables for color, texture, and nutrition

How To Make PF Chang’s Chicken Fried Rice

Step One: Turn the Instant Pot to “Sauté” mode and add oil. Add minced garlic and onion, sautéing for 2–3 minutes until fragrant and softened.

Step Two: Add diced chicken breast to the pot. Stir and sauté until lightly browned but not fully cooked.

Step Three: Pour in the Basmati rice, chicken broth, and soy sauce. Stir everything together, making sure the rice is evenly coated and not sticking to the bottom. Seal the Instant Pot lid, set to “Manual” or “Pressure Cook” for 6 minutes on high.

Step Four: Once cooking is complete, carefully quick release the pressure. Stir in the frozen mixed vegetables. The residual heat will warm them through without overcooking. Push the rice to one side of the pot and crack the egg into the empty side. Stir gently until the egg is cooked, then mix it evenly into the rice. Taste and add extra soy sauce, salt, or pepper as needed. Serve hot, garnished with chopped green onions if desired.

PF Chang’s Chicken Fried Rice Recipe Tips

• Use day-old rice if possible: It’s drier and fries better, giving a perfect texture without getting mushy.
• Prep all ingredients first: Chicken, veggies, and seasonings should be ready to go—stir-frying happens fast.
• High heat is key: Cook on medium-high to high heat to get that restaurant-style sear and flavor.
• Don’t overcrowd the pan: Fry in batches if needed so everything cooks evenly and crisps up nicely.
• Customize your veggies: Swap in bell peppers, peas, carrots, or broccoli for added color and nutrition.
• Add the egg last: Scramble it separately or push rice aside to fold it in for even distribution.
• Taste and adjust seasoning: Add extra soy sauce, sesame oil, or pepper at the end to suit your flavor preference.
• Optional garnish: Sprinkle with chopped green onions or sesame seeds for an authentic touch.

Storing Instructions

• Refrigerator: Store cooled chicken fried rice in an airtight container for up to 3–4 days.
• Freezer: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in a skillet or wok over medium heat for best texture, or use the microwave. Add a splash of water or chicken broth to keep it moist and prevent drying out.
• Tip: For extra crispiness when reheating, use a hot skillet instead of the microwave.

PF Chang’s Chicken Fried Rice Recipe Faqs

Can I use brown rice instead of Basmati rice? Yes! Brown rice works, but it may need a few extra minutes to cook and will give a chewier texture.

Can I make this recipe vegetarian? Absolutely! Swap the chicken for tofu, tempeh, or extra vegetables. Use vegetable broth instead of chicken broth.

Can I use leftover rice? Day-old or leftover rice is ideal—it’s drier and fries better, giving perfect texture without getting mushy.

Can I make this in an Instant Pot or rice cooker? Yes. Sauté the chicken and veggies in the Instant Pot, then cook the rice under pressure. Add the egg and seasonings afterward.

How do I keep the vegetables crisp? Add frozen or quick-cook vegetables at the very end so they warm through but don’t overcook.

Can I make this ahead of time? You can prep the ingredients ahead, but it’s best to cook fresh for optimal texture and flavor.

How do I store leftovers? Refrigerate in an airtight container for 3–4 days or freeze for up to 2 months. Reheat in a skillet or microwave with a splash of broth to keep it moist.

More Easy PF Chang Copycat Recipes

Air Fryer PF Chang’s Spicy Chicken Copycat Recipe

Crispy Green Beans PF Chang’s Copycat Recipe

Copycat PF Chang’s Dynamite Shrimp Recipe

Air Fryer PF Chang’s Orange Chicken

PF Chang’s Teriyaki Chicken Recipe

PF Chang’s Pork Dumplings Recipe

PF Chang’s Sweet And Sour Chicken Recipe

Air Fryer Mongolian Beef – Copycat P.F. Changs Recipe

P.F. Chang’s Crab Rangoons Recipe

Don’t Forget To Pin!

Share Your Creations! Are you active on Facebook? Join our Air Fryer Recipes Group, where hundreds of thousands of Air Fryer enthusiasts gather and share your photos! I’m always thrilled to see what you’ve made. For those on Instagram, don’t forget to tag me @forktospoon – I can’t wait to admire your culinary adventures!​