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Author:
Franco Salzillo
Fried rice is comforting, filling and inexpensive. It’s also one of the most popular take-out options in Chinese restaurants worldwide.
And although fried rice rarely disappoints, some are on another level, and that’s the case with the tasty chicken fried rice recipe by PF Chang’s (the copycat version).
How to make it at home? Here’s what you need to know.
Before we get started, for the real deal, you’ll need a wok, which cooks food insanely fast as you stir the ingredients constantly.
If you don’t have one, use a large skillet, but if you’re really into the rice specialty, you want to get yourself a wok.
Like all good fried rice, it all starts with the fragrant long-grain Jasmine rice. After rinsing it for a bit, we’re cooking it with chicken broth, not water for the most flavorful base ever.
The chicken goes next. The wok will give it the loveliest golden color and prevent it from going dry. The rest of the ingredients also go into the wok.
First, the aromatics and the veggies: garlic, onion, carrots and edamame. Then the scrambled egg, which you’ll want to stir quite fast to avoid burning it.
Then comes the previously cooked rice, and we’re seasoning the whole thing with soy sauce and teriyaki. Bring back the chicken, stir everything and you’re all set. Don’t forget the roasted sesame oil! It makes all the difference.
Finely dice the carrots and mince the onion. Cut the chicken breast into bite-sized pieces. Set aside.
Rinse the rice in a cold-water stream.
In a pot, add the soaked rice and pour in the chicken broth. Cook over medium heat until evaporated without stirring. Gently fold in the white vinegar and turn off the heat.
In a wok, add two tablespoons of cooking oil, stir-fry the chicken until golden and fully cooked. Set aside.
In the same wok, stir-fry the garlic, carrots, onion and edamame. With a spatula, push the vegetables aside and add the egg. Whisk thoroughly until tender. Incorporate with the veggies.
Add the rice, stir until combined and season with soy sauce and teriyaki sauce. Combine.
Add back the chicken and incorporate.
Serve and garnish with roasted sesame oil, chives and sesame seeds.
