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p f chang's chicken fried rice copycat recipe
Mary Kelly

P F Chang's Chicken Fried Rice Recipe

Before diving into the specifics of P.F. Chang's Chicken Fried Rice, let's talk about what drinks and side dishes complement it well.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 386
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3/4 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 2 teaspoons light olive oil or canola oil divided
  • 1/2 teaspoon freshly grated ginger
  • 2 cloves of garlic finely minced
  • 2 large eggs whisked until frothy
  • 1 3/4 cups of reduced-sodium chicken stock or filtered water
  • 1 cup of uncooked Jasmine rice
  • 3 tablespoons of low-sodium soy sauce
  • 2 teaspoons sesame oil divided
  • 3/4 cup julienned carrots
  • 3/4 cup crisp bean sprouts
  • 1/2 cup petite frozen peas
  • 1 tablespoon hoisin sauce
  • 1/4 teaspoon crushed red chili flakes
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped scallions
  • 1 teaspoon toasted sesame seeds

Equipment

  • Large pan or wok

Method
 

  1. Start by prepping your ingredients. Chop the chicken, julienne the carrots, and have the peas and bean sprouts ready. This ensures a smooth cooking process.
  2. In a large pan or wok, heat 1 teaspoon of oil over medium-high heat. Add the chicken cubes. Season with salt and pepper.
  3. Stir-fry until they turn golden brown and are cooked through. This usually takes about 5-7 minutes. Remove the chicken from the pan and set aside.
  4. In the same pan, add the whisked eggs. Wait for them to set a little before scrambling. Cook until fluffy, about 2 minutes. They should be just cooked through. Transfer the eggs to the plate with the chicken.
  5. Add the remaining oil to the pan. Toss in the ginger and garlic. Sauté for about 30 seconds. The aroma will be irresistible.
  6. Pour in the jasmine rice. Stir to coat it in the oil and aromatics for a minute. This step adds flavor to the rice, making it a star in the dish.
  7. Next, pour in the chicken stock or water. Bring it to a boil. Reducing the heat to low, cover the pan and let it simmer for about 15 minutes, or until the rice absorbs the liquid.
  8. After the rice is cooked, add back in the chicken, scrambled eggs, carrots, bean sprouts, and peas. Stir in the soy sauce, hoisin sauce, and sesame oil. Mix everything well.
  9. Let everything cook together for another 3-5 minutes until heated through. Season with crushed red chili flakes, adjusting to preference. Garnish with scallions and toasted sesame seeds before serving.

Nutrition

Calories: 386kcalCarbohydrates: 46gProtein: 18gFat: 19.2gSaturated Fat: 4.3gCholesterol: 115mgSodium: 898mgFiber: 10gSugar: 7g

Notes

  • Use Day-Old Rice: Leftover rice is dried out, making it perfect for frying without becoming mushy.
  • Keep Ingredients Separate: Prepping ingredients separately avoids uneven cooking. It makes timing easier.
  • High Heat Cooking: Always cook on high heat. This keeps your ingredients from steaming, achieving that delightful stir-fried taste.
  • Experiment with Veggies: Feel free to mix in other fresh veggies! Bell peppers or snap peas add even more color and nutrition.
  • Adjust Seasonings: Taste as you cook. Feel free to add more soy sauce or spices based on your flavor preferences.

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