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P.F. Chang's-Style Fried Rice

prep time:20 minutes
cook time:10 minutes
Marinate Time15 minutes
total time:45 minutes
P.F. Chang's fried rice tastes different because they velvet the chicken with baking soda and cornstarch, which keeps it way more tender than regular stir-fried chicken. Like any fried rice, you need cold, day-old rice - fresh rice will just steam and turn into mush no matter how hot your wok gets.
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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.

Notes

Use day-old cold rice for best results. Keep heat high throughout cooking process.