P.F. Changs Fried Rice Secrets Revealed
A comprehensive guide to P.F. Chang’s fried rice at home! Fried rice is one of PF Chang’s most popular menu items. Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make PF Chang chicken, beef, pork, shrimp, and vegetarian fried rice at home even better than the restaurant! And for a fraction of the cost!
Recipe document:
Wanna learn how to make P.F. Chang's Spicy Chicken? Check out this video:
This is the wok I'm using (affiliate link):
Ingredients:
Riceland brand long grain rice:
Baking soda:
Lee Kum Kee Low Sodium Soy Sauce:
Lee Kum Kee Mushroom Dark Soy Sauce:
Lee Kum Kee Panda Brand Oyster Sauce (green bottle):
Lee Kum Kee Premium Oyster Sauce:
Minor’s Chicken Base:
Knorr Asian-style Chicken Bouillon:
Lee Kum Kee Asian-style Chicken Bouillon:
Michiu Rice Wine:
Shaoxing Rice Wine:
White Sugar:
Ground White Pepper:
Lee Kum Kee Mushroom Bouillon Powder:
Vegetarian Mushroom Oyster Sauce:
Dried Shiitake Mushrooms:
Kitchen gear in video:
Large stir-fry spoon:
Spider strainer:
Butane burner:
Butane canisters:
Zojirushi rice cooker:
Budget Zojirushi rice cooker:
Measuring cups:
Baking sheet (half size):
Cutting board:
Wusthof boning knife:
Deli storage containers:
Rubbermaid storage containers:
Baking sheets (full size):
Anchor glass ramekins:
Squeeze Bottles:
Misono UX10 Chef's Knife:
John Boos Work Table:
Diamond Brand Kosher Salt:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
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