Restaurant Inspired
Origin and Cultural Significance
Fried rice has ancient roots in Chinese cuisine, originating during the Sui Dynasty (589–618 AD) as a way to repurpose leftover rice into a flavorful, satisfying dish. It spread across Asia and later became a global comfort food thanks to its versatility and quick preparation. P.F. Chang’s elevated the classic with wok-tossing techniques, fresh vegetables, and savory soy flavors, turning a humble staple into a signature restaurant favorite. This dish reflects the adaptability of Chinese cooking while appealing to modern American diners. Today, fried rice is beloved worldwide for its balance of simplicity, flavor, and texture.
Unique Ingredients and Flavors
The dish features day-old rice, which absorbs flavors better and delivers the perfect chewy texture. Eggs, carrots, peas, onions, and scallions add color, protein, and freshness. Soy sauce provides umami depth, while sesame oil adds a nutty aroma. The high heat of the wok gives a smoky “wok hei” flavor, characteristic of authentic fried rice. The balance of vegetables, rice, and seasonings makes this dish both hearty and comforting.
P.F. Chang’s Fried Rice (Copycat Recipe) – Wok-Tossed Rice with Egg, Vegetables, and Soy
This Fried Rice copycat recipe recreates the P.F. Chang’s classic with day-old rice stir-fried with eggs, peas, carrots, onions, and scallions in a savory soy-based sauce. Tossed quickly over high heat, it absorbs smoky flavors while staying light and fluffy. Perfect as a side dish or main, it’s versatile enough to pair with chicken, beef, shrimp, or tofu. In under 25 minutes, you can enjoy a restaurant-style fried rice at home.
Ingredients
Instructions
1. Prepare the Rice
- Ensure rice is cooked and cooled. Day-old rice works best to avoid mushiness.
2. Scramble the Eggs
- Heat 1 tbsp vegetable oil in a wok. Add beaten eggs, scramble lightly, then remove and set aside.
3. Cook Aromatics and Vegetables
- Add remaining oil to the wok. Stir-fry onions, carrots, peas, and garlic for 3–4 minutes until tender.
4. Add Rice and Sauce
- Add rice to the wok, breaking up clumps. Stir in soy sauce, oyster sauce (if using), sesame oil, and black pepper. Toss over high heat for 2–3 minutes until rice is evenly coated.
5. Combine and Garnish
- Return scrambled eggs and toss with rice. Stir in green onions. Serve hot.
Note
Hot Oil Warning: Stir-frying at high heat can cause splattering—use caution.
Allergy Warning: Contains soy and eggs. Use tamari for gluten-free and omit eggs for vegan adaptation.
Best results come from day-old rice—fresh rice will turn mushy.
