PF Chang's Chicken Fried Rice Recipe
Craving that restaurant-style fried rice you get at PF Chang’s? This PF Chang’s chicken fried rice recipe brings those bold, savory flavors right into your kitchen – tender chicken, golden eggs, and fluffy rice tossed in a rich soy-sesame sauce.
Ingredients
- Cooked jasmine rice cold, day-old rice works best
- Chicken breast or thigh diced into small cubes
- Eggs lightly beaten
- Vegetables – peas carrots, and chopped green onions
- Garlic and ginger freshly minced
- Soy sauce light and dark for depth
- Sesame oil for that signature PF Chang’s aroma
- Salt and black pepper to taste
Instructions
- Use cold, day-old jasmine rice for the best texture. Freshly cooked rice tends to clump and turn mushy when fried. If you’re in a hurry, spread warm rice on a baking tray and chill it in the fridge for 30 minutes before using.
- Heat a bit of sesame oil in a wok or skillet over medium-high heat. Add diced chicken and a pinch of salt and pepper. Stir-fry until golden brown and cooked through, then remove it from the wok and set aside.
- Add a touch more oil, then toss in minced garlic, ginger, peas, and carrots. Cook until fragrant and slightly softened – this builds the base flavor that makes PF Chang’s fried rice so special.
- Return the chicken to the pan. Add your cold rice and drizzle with soy sauce and a few drops of sesame oil. Use a spatula to toss and mix everything thoroughly. You should hear that classic “sizzle” – that’s the wok magic!
- Push everything to the side, pour the beaten eggs in, and scramble quickly. Mix them back into the rice. How to make PF Chang's Chicken Fried Rice
- Top with green onions, toss again, and serve immediately while it’s hot and fragrant.
Video
Notes
To reheat, sprinkle a few drops of water over the rice and warm it in a skillet or microwave. This helps restore its fluffy texture without drying out the grains. Avoid freezing, as it can make the rice soggy once thawed.