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Copycat PF Changs Fried Rice

Copycat PF Changs fried rice is stir-fried in a 12-inch skillet with chicken, shrimp, char siu, eggs, and cold rice. Soy, oyster, and sesame sauces coat each grain for a savory finish, while peas, carrots, and green onions add color and texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 0.25 tsp white pepper
  • 3 tbsp neutral oil divided
  • 8 oz chicken breast boneless, skinless; cut into 1/2-inch pieces
  • 8 oz shrimp medium, peeled and deveined
  • 2 eggs large, beaten
  • 3 green onions thinly sliced, whites and greens separated
  • 2 cloves garlic minced
  • 1 cup peas and carrots frozen, thawed
  • 4 cups rice cold cooked long-grain white rice, chilled and separated
  • 4 oz Chinese barbecue pork (char siu) cooked, diced

Equipment

  • 1 12-inch skillet

Method
 

  1. In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper.
  2. Heat a 12-inch skillet over medium-high heat and add 1 teaspoon oil. Add the chicken in a single layer and cook, stirring occasionally, for 4 to 5 minutes, until it reaches 165°F; transfer to a plate.
  3. Add 1 teaspoon oil to the skillet, then add the shrimp and cook, stirring, for 2 to 3 minutes, until opaque and 145°F; transfer to the plate with the chicken.
  4. Add 1 teaspoon oil to the skillet, pour in the eggs, and scramble until fully set; transfer to the plate.
  5. Add 1 tablespoon oil to the skillet, then half the green onion whites, half the garlic, and half the peas and carrots; stir-fry for 30 seconds.
  6. Add 2 cups rice and stir-fry for 2 to 3 minutes.
  7. Stir in half the sauce, half the chicken, shrimp, pork, and eggs; cook, tossing, until everything is hot and reaches 165°F.
  8. Stir in half the green onion greens and transfer to a serving bowl.
  9. Repeat with the remaining 1 tablespoon oil and remaining green onion whites, garlic, and peas and carrots; stir-fry for 30 seconds.
  10. Add the remaining 2 cups rice and stir-fry for 2 to 3 minutes.
  11. Stir in the remaining sauce, chicken, shrimp, pork, and eggs; cook, tossing, until everything is hot and reaches 165°F.
  12. Stir in the remaining green onion greens and transfer to the serving bowl.

Notes

For the best texture, use cold cooked rice that has been chilled and separated. Refrigerate leftovers for 3 to 4 days; freezer storage is suitable. For a gluten-free version, use gluten-free tamari and certified gluten-free oyster sauce.