Ingredients
For the Chicken & Marinade
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 teaspoon granulated sugar
For the Fried Rice
- 4 cups cold, day-old long-grain white rice
- 2 large eggs, beaten
- 1 medium carrot, julienned
- 1 cup mung bean sprouts
- 3 scallions, thinly sliced
- 1/4 teaspoon ground white pepper
- 3 tablespoons neutral oil, divided
First, Marinate the Chicken and Prep the Rice
The key to tender chicken in fried rice is a quick velveting marinade. In a medium bowl, combine the sliced chicken with the low-sodium soy sauce, cornstarch, and baking soda. Mix well until every piece is coated and set it aside to marinate for at least 15 minutes.
Before you start cooking, break up the clumps of cold rice with your hands so the grains are loose. In a small bowl, whisk together all the sauce ingredients until the sugar is dissolved.
Next, Cook the Egg and Chicken
Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat until it is just about to smoke.
Pour in the beaten eggs and scramble them quickly, breaking them into small pieces. Remove the cooked egg from the wok and set it aside.
Add another tablespoon of oil to the hot wok. Add the marinated chicken in a single layer and let it cook for ~1-2 minutes per side, until it’s cooked through and lightly browned. Remove the chicken from the wok and set it aside with the egg.
Finally, Make the Fried Rice
Add the remaining tablespoon of oil to the hot wok. Add the julienned carrots and stir-fry for about a minute until they are crisp-tender.
Add the broken-up cold rice to the wok along with the mung bean sprouts and sliced scallions. Stir-fry for ~2-3 minutes, using your spatula to toss and press the rice against the hot surface of the wok to toast the grains slightly.
Pour the prepared sauce mixture over the rice and sprinkle with the white pepper. Continue to stir-fry over high heat until every grain of rice is coated in the sauce.
Add the cooked chicken and scrambled egg back to the wok. Toss everything together for one final minute to heat it all through. Serve immediately.
P.F. Chang’s-Style Fried Rice
Ingredients
For the Chicken & Marinade
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 teaspoon granulated sugar
For the Fried Rice
- 4 cups cold day-old long-grain white rice
- 2 large eggs beaten
- 1 medium carrot julienned
- 1 cup mung bean sprouts
- 3 scallions thinly sliced
- 1/4 teaspoon ground white pepper
- 3 tablespoons neutral oil divided
Instructions
- Mix sliced chicken with soy sauce, cornstarch, and baking soda. Marinate 15 minutes.
- Break up cold rice into loose grains.
- Combine sauce ingredients in small bowl until sugar dissolves.
- Heat 1 tbsp oil in wok over high heat. Scramble eggs, break into pieces, remove from wok.
- Heat 1 tbsp oil, cook marinated chicken 1-2 minutes per side until browned. Remove from wok.
- Heat final 1 tbsp oil, stir-fry carrots 1 minute.
- Add rice, bean sprouts, and scallions. Stir-fry 2-3 minutes.
- Pour sauce over rice, add white pepper, stir-fry until evenly coated.
- Return chicken and eggs to wok, toss 1 minute until heated through.
