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Dorothy Thomas

P F Chang’s Chicken Fried Rice Recipe

A delicious copycat version of P.F. Chang’s famous Chicken Fried Rice! This dish is loaded with tender chicken, fluffy rice, fresh veggies, and savory flavors—just like the restaurant favorite. Quick, easy, and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Cooked white rice (cold)
  • 1 lb (diced) Boneless chicken breast
  • 2 (beaten) Eggs
  • ½ cup Carrots (diced)
  • ½ cup Green onions (chopped)
  • ½ cup Frozen peas
  • 2 cloves Garlic (minced)
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Oyster sauce
  • 2 tbsp Vegetable oil
  • To taste Salt & pepper

Equipment

  • Large wok or skillet
  • Wooden spoon or spatula
  • Sharp knife & cutting board
  • Mixing bowls

Method
 

  1. Dice chicken, chop veggies, and beat eggs. Use cold, day-old rice for best texture.
  2. Heat 1 tbsp vegetable oil in a wok over high heat. Add chicken, season with salt & pepper, and cook until no longer pink (4-5 mins). Remove and set aside.
  3. In the same wok, add a little oil if needed. Pour beaten eggs, scramble until just set, then remove and set aside.
  4. Add remaining oil, then sauté garlic, carrots, and peas for 2-3 mins until tender.
  5. Add cold rice, breaking up clumps. Stir-fry for 2 mins.
  6. Mix in cooked chicken, eggs, soy sauce, oyster sauce, and sesame oil. Toss well.
  7. Add green onions and cook 1 more minute.
  8. Garnish with extra green onions and a drizzle of sesame oil. Enjoy hot!

Notes

  • Rice Tip: Cold, leftover rice works best—fresh rice can turn mushy.
  • Substitutions: Swap chicken for shrimp or tofu. Use tamari for gluten-free.
  • Spice It Up: Add a dash of sriracha or red pepper flakes for heat.