P.F. Chang's Fried Rice
The complete P.F. Chang's fried rice recipe with their actual dark sauce, alkaline soy protein marinade, and passing-through-the-oil technique for tender meat. Covers all five menu variations: chicken, beef, pork, shrimp, and vegetarian. Uses Lee Kum Kee low sodium soy sauce, mushroom dark soy sauce, Panda Brand oyster sauce, Minor's Original Chicken Base, and Michiu rice cooking wine. Adapted for a home wok and standard kitchen equipment.
Servings 4 servings
Calories 490kcal
Equipment
- 1 14-inch Mandarin Wok For stir-frying the fried rice
- 1 Made-In Carbon Steel Wok For deep-frying proteins
- 1 Made-In Saucier For making dark sauce
- 1 Wok Spider/Strainer For removing proteins from oil
- 1 Baking Sheet For cooling fried proteins
- 1 Wusthof Utility Knife For slicing proteins
- 1 Whisk For dark sauce
- 1 Mixing Bowls For marinade
- 1 Deli Containers For storing prepped components
Ingredients
Alkaline Soy Marinade
- 1 cup water
- 1/3 cup low sodium soy sauce
- 1/2 tsp baking soda
Dark Sauce
- 1/4 cup water
- 1/2 tsp Minor's original chicken base Knorr or Lee Kum Kee Asian-style chicken bouillon also works
- 1/4 cup white sugar
- 6 tbsp low sodium soy sauce
- 1 tbsp mushroom dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp cooking michiu
Passing Through the Oil
- 6 oz protein of choice chicken breast, flank steak, pork loin, or shrimp (41-50 count); see Instructions for prep. For 2 proteins use 3 oz each; for combination (3+) use 2.5 oz each.
- neutral oil
Fried Rice
- 1 tbsp neutral oil
- 1 large egg
- 16 oz riceland long-grain white rice Riceland brand recommended; any American long-grain white rice works
- 1/2 cup mung bean sprouts
- 1/2 cup carrots julienne cut
- 1/3 cup scallions sliced
- 1/4 tsp white pepper
- 1/4 cup dark sauce see recipe above
- 1 tsp table salt to taste
Vegetarian Fried Rice (additional ingredients)
- 1 1/2 tbsp dried shiitake mushrooms steep in boiling water for 30 minutes, drain, and slice
- 1/2 cup broccoli florets remove thread; blanch with broccoli for 1 minute
- 1/2 cup snap peas use mushroom bouillon and vegetarian mushroom oyster sauce
Instructions
Make the Alkaline Soy Marinade
- Add 1 cup of water to a large bowl and whisk in ½ teaspoon of baking soda until dissolved.
- Add ⅓ cup of soy sauce and whisk to combine. The marinade can be stored covered in the fridge indefinitely.
Prep and Marinate the Protein
- For chicken, remove the tenderloin from a boneless, skinless breast. Cut the breast lengthwise into 1-inch strips, then make ⅛-inch cuts across the grain.
- For beef (flank steak), cut 1-inch strips with the grain first. Turn each strip perpendicular and slice at a 30-40 degree angle into ⅛-inch slices against the grain. If the beef is hard to slice thinly, freeze it for 20-30 minutes to firm it up.
- For pork, cut into 1-inch strips, then slice into ⅛-inch pieces against the grain, following the same process as the chicken.
- For shrimp (41-50 count, peeled and deveined), pour the alkaline soy marinade over the frozen shrimp and let them thaw in the marinade, about 30 minutes.
- Place the sliced chicken, beef, or pork in the alkaline soy marinade for at least 2 hours and up to 24 hours. P.F. Chang's marinates for 24 hours. Refrigerate the entire time.
Cook the Protein (Passing Through the Oil)
- Remove the marinated chicken, beef, or pork from the marinade and pat dry with paper towels.
- Heat several inches of neutral oil in a wok or deep fryer to 350°F. Working in small batches, add the meat to the oil and agitate so the pieces don't clump together. Fry for about 2 minutes, or until the edges start to brown.
- Remove the meat to a baking sheet lined with paper towels to drain. Cooked meat can be stored in a covered container in the fridge for 2-3 days.
- For shrimp: remove from the marinade and pat dry. Bring a large pot of water to a boil, lower to a simmer, and cook the shrimp for 1-2 minutes until done. Remove to paper towels and let cool completely.
Make the Dark Sauce
- Add ¼ cup of water and ½ teaspoon of chicken bouillon powder (or Minor's Chicken Base) to a small pot, along with ¼ cup of white sugar.
- Bring to a simmer over medium heat and whisk until the sugar and bouillon are dissolved.
- Remove from heat. Add 6 tablespoons of soy sauce, 1 tablespoon of mushroom dark soy sauce, 1 tablespoon of oyster sauce, and 2 tablespoons of Michiu or Shaoxing cooking wine. Whisk until combined.
- Let cool. The dark sauce can be stored in a covered container in the fridge for about 1 month.
Cook the Fried Rice
- Heat 1 tablespoon of neutral oil in a wok over medium-high heat.
- Crack in 1 egg and let the whites set around the edges, then stir until the egg is almost cooked through.
- Add 6 ounces of your prepared protein (or 2.5 ounces of each for combination fried rice) and stir until up to temp.
- Add 16 ounces of cooked rice. Press the rice down with the back of your spatula, breaking up any large chunks while mixing in the egg and protein.
- Toss in ½ cup of bean sprouts, ½ cup of julienned carrots, and ⅓ cup of sliced green onions. Stir until the vegetables start to soften.
- Add ¼ teaspoon of white pepper and stir into the rice. Pour ¼ cup of the dark sauce around the edges of the wok and work it into the rice until you see no white chunks left.
- Turn off the heat and adjust the final seasoning with salt, about 1 teaspoon.
Vegetarian Version
- Pour boiling water over 1½ tablespoons of dried shiitake mushrooms and steep for 30 minutes. Drain, squeeze out excess moisture, and slice.
- Bring a large pot of water to a boil. Add ½ cup of broccoli florets and ½ cup of snap peas (threads removed) and blanch for about 1 minute. Drain and set aside.
- Heat oil in a wok over medium-high heat. Add 16 ounces of cooked rice, ½ cup of bean sprouts, ½ cup of julienned carrots, and ⅓ cup of sliced green onions. Stir the rice, breaking up any large chunks.
- Add the shiitake mushrooms, broccoli, and snap peas. Stir them into the rice.
- Add ¼ teaspoon of white pepper and stir in. Pour ¼ cup of vegetarian dark sauce (made with mushroom bouillon and vegetarian oyster sauce) around the edges of the wok. Stir until no white chunks remain.
- Turn off the heat and adjust seasoning with salt.
Video
Notes
Rice: Riceland brand long-grain white rice is the only brand mentioned by multiple P.F. Chang's employees. Any American long-grain white rice will work. Wash the rice under several changes of water until it runs clear to remove surface starch.
Fresh vs. Day-Old Rice: Most Chinese restaurants use fresh rice from the rice cooker for fried rice. Let it cool to room temperature before stir-frying. If cooking on the stovetop, spread the rice on a baking sheet after cooking, let it cool completely, then cover and refrigerate overnight.
Protein Amounts: For 1 protein, use 6 oz (170g). For 2 proteins, use 3 oz (85g) of each. For combination fried rice with 3 or more proteins, use 2.5 oz (70g) of each.
Alkaline Soy Marinade: Marinate proteins for at least 2 hours, up to 24 hours. P.F. Chang's marinates for 24 hours. Refrigerate the entire time. The marinade can be stored in the fridge indefinitely.
Passing Through the Oil: P.F. Chang's deep-fries chicken, beef, and pork at 350°F for 2-3 minutes before adding to the fried rice. Work in small batches. Shrimp are simmered in water instead of deep-fried. Cooked proteins store in the fridge for 2-3 days.
Dark Sauce: This is P.F. Chang's base sauce, used on roughly half their menu. It can be stored covered in the fridge for about 1 month. The 6 tablespoons of soy sauce equals ¼ cup plus 2 tablespoons.
Vegetarian Version: Replace the protein and egg with rehydrated dried shiitake mushrooms, blanched broccoli, and snap peas. Use vegetarian mushroom bouillon and vegetarian mushroom oyster sauce for the dark sauce. Both are available at most Asian grocery stores.
Brand Substitutions: Lee Kum Kee low sodium soy sauce (green bottle) is what P.F. Chang's currently uses, but regular Lee Kum Kee or Kikkoman will work. Michiu and Shaoxing cooking wines are interchangeable. If you can't find Minor's Chicken Base, use Knorr or Lee Kum Kee Asian-style chicken bouillon powder.
Nutrition
Calories: 490kcal