P.F. Chang’s Fried Rice

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P.F. Chang’s Fried Rice Recipe Document

Recipe

P.F. Chang’s Fried Rice Master Recipe

Makes 4 servings

Ingredients:

Neutral oil

1 egg

16 oz. (455 grams) cooked long-grain white rice

6 oz. (170 grams) protein of choice (beef, chicken, pork, shrimp), prepared (see recipes below for preparation instructions)

½ cup (45 grams) mung bean sprouts 

½ cup (45 grams) carrots, julienne cut

⅓ cup (15 grams) scallions, sliced

¼ tsp. (0.6 grams) white pepper

¼ cup (60 ml) dark sauce (see below for recipe)

Salt, to taste

Directions:

1. Heat oil in a wok over medium to medium-high heat 
2. Add the egg to the wok and allow the whites to firm up around the edges
3. Stir the egg until it is mostly cooked through, add the protein, and stir until warm
4. Add the rice, bean sprouts, carrots, and scallions, and stir until evenly mixed
5. Using the back of your spatula, press down on the rice and break up any large chunks, making sure to fry the rice in the oil
6. Add the white pepper to the wok
7. Add the dark sauce around the rim of the wok and stir it into the rice, making sure there are no white spots left
8. Turn off the heat and adjust the seasoning with salt, to taste

Notes:

For 1 protein, use 6 oz. (170 grams) 

For 2 proteins, use 3 oz. (85 grams) of each. 

For combination fried rice (3 or more proteins) use 2.5 oz. (70 grams) of each. 

P.F. Chang’s Dark Sauce

Ingredients: 

½ tsp. (2.5 grams) Knorr or Lee Kum Kee chicken broth powder or Minor’s chicken base

¼ cup (50 grams) sugar

¼ cup (60 ml) water

¼ cup + 2 tbsp. (90 ml) Lee Kum Kee low sodium soy sauce (green bottle) or Kikkoman soy sauce

1 tbsp. (15 ml) Lee Kum Kee mushroom dark soy sauce

1 tbsp (19 grams) Lee Kum Kee Panda brand oyster sauce (green bottle) or Lee Kum Kee premium oyster sauce (preferably) 

2 tbsp (30 ml) Michiu rice cooking wine (preferably) or Shaoxing cooking wine

Directions:

1. Add chicken bouillon and sugar to a small pot with water. 
2. Bring to a light simmer and whisk until dry ingredients are dissolved. 
3. Remove from heat, add remaining ingredients, and whisk until dissolved. 
4. The sauce can be stored covered in the refrigerator for up to 1 month. 

Note: P.F. Chang’s currently uses Lee Kum Kee low sodium soy sauce (green bottle), Lee Kum Kee mushroom sauce, and Lee Kum Kee Panda brand oyster sauce (green bottle). In the past, they used Kikkoman soy sauce. So, it’s really up to you. I also recommend trying to track down Lee Kum Kee’s premium oyster sauce because I believe it is superior to the green bottle. 

Alkaline Soy Protein Marinade

Ingredients:

1 cup (240 ml) water

⅓ cup (80 ml) soy sauce*

½ tsp. (2.5 grams) baking soda

Directions:

1. Mix all ingredients and stir until the baking soda is dissolved. Set aside. 

*Note: I suggest using Lee Kum Kee soy sauce (red bottle) because it’s the cheapest of all the brands. But any brand (LKK red or green bottles or Kikkoman) will work. 

Protein Preparation

Ingredients:

Chicken breast

Flank steak

Pork loin, pork sirloin, or boneless center-cut loin chops

Shrimp, medium (41-50 count) size

Directions:

For the chicken, beef, or pork:

Slice chicken breast, flank steak, or pork lengthwise, with the grain, into roughly 1-inch (2.5 cm) strips. Turn the strips perpendicular and make ⅛ inch (3 mm) slices against the grain. 

Place slices in the alkaline soy marinade for at least 2 hours; or up to 24 hours*. Refrigerate the meats while they are in the solution. 

After brining, remove the meat from the marinade and pat dry with paper towels. 

Heat several inches of oil in a wok or a deep fryer until it registers 350°F (176°C). Put the marinated meat in the oil, agitate so the meat doesn’t clump together, and fry for 2-3 minutes, or until done. Remove to a bowl lined with paper towels. Once cooled, the cooked meat can be stored in a covered container in the fridge for 2-3 days. 

*P.F. Chang’s marinates their proteins for 24 hours.  

For the shrimp:

Peel and devein the shrimp. Place the shrimp in alkaline soy marinade in the refrigerator for 30 minutes. Remove shrimp from the marinade and pat dry with paper towels. 

For frozen shrimp, place the shrimp in a bowl and pour over the alkaline soy marinade. When the shrimp is thawed, remove them from the marinade and pat dry with paper towels. 

To cook the shrimp, bring a large pot of water to a boil, lower the heat to a simmer, and place the shrimp in the simmering water. Cook for 1-2 minutes, or until the shrimp is cooked thoroughly. Remove the shrimp from the water and let them cool off completely. Once cooled, the shrimp can be stored in a covered container in the fridge for 2-3 days. 

P.F. Chang’s Vegetarian Fried Rice Recipe

Makes 4 servings

Ingredients:

Neutral oil

16 oz. (455 grams) cooked long-grain white rice

1 ½ tbsp (15 grams) dried shiitake mushrooms, prepared (see below)

½ cup (45 grams) broccoli florets, prepared (see below)

½ cup (45 grams) snap peas, prepared (see below)

½ cup (45 grams) mung bean sprouts 

½ cup (45 grams) carrots, julienne cut

⅓ cup (15 grams) scallions, sliced

¼ tsp. (0.6 grams) white pepper

¼ cup (60 ml) dark sauce (see above for recipe)

Salt, to taste

Directions:

1. Pour boiling water over dried shiitake mushrooms and steep them for 30 minutes. Drain the mushrooms, squeeze to remove excess moisture, slice, and set aside. 
2. Bring a large pot of water to a boil and add the broccoli and snap peas. Cook for 1-2 minutes, or until done. Remove the vegetables, drain, and set aside. 
3. Heat oil in a wok over medium to medium-high heat 
4. Add the rice, bean sprouts, carrots, and scallions, and stir until evenly mixed
5. Using the back of your spatula, press down on the rice and break up any large chunks, making sure to fry the rice in the oil
6. Add the shiitake mushrooms, broccoli, and snap peas and stir into the rice
7. Add the white pepper to the wok and stir it into the rice
8. Add the dark sauce around the rim of the wok and stir it into the rice, making sure there are no white spots left
9. Turn off the heat and adjust the seasoning with salt, to taste

Amazon ingredient affiliate links:

Riceland brand long grain rice: https://geni.us/iYZO1P

Baking soda: https://geni.us/HSDr

Lee Kum Kee Low Sodium Soy Sauce: https://geni.us/E2l720b

Lee Kum Kee Mushroom Dark Soy Sauce: https://geni.us/NkpS1cQ

Lee Kum Kee Panda Brand Oyster Sauce (green bottle): https://geni.us/Ohr1

Lee Kum Kee Premium Oyster Sauce: https://geni.us/WJ3uM5

Minor’s Chicken Base: https://geni.us/yy0m

Knorr Asian-style Chicken Bouillon: https://geni.us/qRslgi

Lee Kum Kee Asian-style Chicken Bouillon: https://geni.us/Z8NlPz

Michiu Rice Wine: https://geni.us/3L6yZTn

Shaoxing Rice Wine: https://geni.us/ykU60vK

White Sugar: https://geni.us/UWud7AM

Ground White Pepper: https://geni.us/ZMEiegw

Lee Kum Kee Mushroom Bouillon Powder: https://geni.us/EzhEtGC

Vegetarian Mushroom Oyster Sauce: https://geni.us/mPZNT

Dried Shiitake Mushrooms: https://geni.us/AQMOUA

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com