Description

PF Chang’s Fried Rice is a vibrant, flavorful dish that turns humble leftover rice into a restaurant-quality meal. Packed with savory sauces, crisp veggies, and a touch of sweetness, this fried rice is the perfect way to enjoy takeout-style comfort food at home.

Ingredients

3 cups cooked jasmine rice (preferably day-old)
2 large eggs, beaten
1/2 cup carrots, diced
2 green onions, sliced (separate white and green parts)
1/2 cup frozen peas (no need to thaw)
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp toasted sesame oil
2 tbsp vegetable oil
3 cloves garlic, minced
Chicken, shrimp, pork, or tofu (optional, cooked and chopped)
Ground black pepper, to taste

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Instructions

Prep all ingredients before starting to cook, ensuring everything is chopped and ready to go for a quick stir-fry.
Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble gently until just set. Remove the eggs and set aside.
Add another teaspoon of vegetable oil to the pan and stir-fry the carrots and garlic for 1-2 minutes until fragrant and the carrots begin to soften. Toss in the peas and the white parts of the green onions, cooking for another minute.
Increase the heat and add the cold, day-old rice. Stir-fry quickly to prevent steaming and ensure the rice fries up. Drizzle soy sauce and oyster sauce over the rice, stirring well to coat every grain. Let the rice crisp slightly on the bottom before stirring again.
Return the cooked eggs and any protein (chicken, shrimp, pork, or tofu) to the skillet. Stir to combine and heat through. Finish with a drizzle of sesame oil and a sprinkle of the green parts of the green onions. Season with black pepper to taste.

Notes

For best results, use cold, day-old rice for the best texture. If using fresh rice, spread it on a tray and let it cool uncovered for at least 30 minutes.
This recipe is easily customizable—add more vegetables like bell peppers, snap peas, or mushrooms, or adjust the level of soy sauce for a saltier or lighter taste.
If you prefer a gluten-free version, use tamari instead of soy sauce and check your oyster sauce for gluten-free certification.