P.F. Chang's Chicken Fried Rice (Restaurant Copycat)

⏱️ 32 minutes👥 4-6 servings servings❤️ Taste: 10/10
P.F. Chang's Chicken Fried Rice (Restaurant Copycat)

Nutrition Facts

Calories
485
Protein
28g
Carbs
52g
Fiber
3g

Health Benefits

Gut Health5/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 4 cups cooked white rice, day-old and cold (about 1½ cups uncooked)
  • •- 2½ cups cooked chicken breast, diced into ½-inch pieces
  • •- 3 large eggs, lightly beaten
  • •- 3 tablespoons soy sauce
  • •- 2 tablespoons oyster sauce
  • •- 2 tablespoons sesame oil, divided
  • •- 3 tablespoons vegetable oil, divided
  • •- 3 cloves garlic, minced fine
  • •- 1 tablespoon fresh ginger, minced fine
  • •- ½ cup yellow onion, diced small
  • •- ⅔ cup carrots, diced small
  • •- ⅔ cup frozen peas, thawed
  • •- 4 scallions, sliced thin (white and green parts separated)
  • •- 2½ tablespoons low-sodium chicken broth
  • •- ½ teaspoon white pepper
  • •- ¼ teaspoon salt (adjust to taste)

Instructions

  1. 1Break apart cold day-old rice with your hands to separate any clumps before cooking. Set aside all prepped ingredients within arm's reach of your stove.
  2. 2Heat 1 tablespoon vegetable oil in a large wok or 14-inch skillet over high heat until shimmering, about 2 minutes. Pour beaten eggs into the hot pan and scramble quickly with a spatula, breaking into small pieces until just set but still glossy, about 45 seconds. Transfer scrambled eggs to a clean plate and set aside.
  3. 3Add remaining 2 tablespoons vegetable oil to the same wok over high heat. Toss in minced garlic, ginger, and diced onion, stirring constantly until fragrant and onions begin to soften, about 1 minute.
  4. 4Add diced carrots and stir-fry with vigorous tossing motions until carrots are tender-crisp and slightly caramelized at edges, about 2-3 minutes. Add white parts of scallions and peas, stir-frying for another minute until peas are heated through.
  5. 5Push vegetables to the sides of the wok, creating a well in the center. Add cold rice to the center, breaking up any remaining clumps with your spatula. Let rice sit undisturbed for 30 seconds to develop slight char, then toss everything together vigorously, combining rice with vegetables.
  6. 6Drizzle soy sauce and oyster sauce around the edges of the wok (not directly on rice), allowing them to heat and caramelize slightly before tossing through the rice, about 1 minute. Add chicken broth to loosen the rice and create glossy texture.
  7. 7Fold in diced chicken and scrambled eggs, tossing everything together until chicken is heated through and ingredients are well distributed, about 2 minutes.
  8. 8Season with white pepper and salt to taste. Remove from heat and drizzle 1 tablespoon sesame oil over everything, tossing once more. Add remaining 1 tablespoon sesame oil and green parts of scallions, folding gently to combine.
  9. 9Transfer fried rice to a large serving platter or individual plates. Garnish with additional sliced scallions if desired. Serve immediately while piping hot.