This PF Chang’s Chicken Fried Rice recipe tastes just like the restaurant version. It's savory, slightly smoky, packed with tender chicken, fluffy rice, and that signature umami-rich sauce.
If you’ve ever ordered this at PF Chang’s and thought, “I wish I could make this at home,” you absolutely can! And honestly? It’s even better fresh off your own skillet.
This recipe was updated in 2026 with improved instructions, new tips, and updated FAQs.
Why This Recipe Works
- Cold, day-old rice gives you that authentic restaurant texture (no mushy fried rice here).
- Balanced sauce with soy sauce, sesame oil, and molasses mimics PF Chang’s subtle sweetness.
- High-heat cooking method recreates wok-style flavor in a regular skillet.
- Proper egg technique keeps the texture fluffy, not rubbery.
- Ingredient timing ensures vegetables stay crisp and vibrant.
Ingredients You’ll Need
For the Rice Base
- Long-grain rice or jasmine rice (day-old and chilled)
- Vegetable oil
- Eggs
- Garlic
- Fresh ginger
- Yellow onion
- Carrots
- Frozen peas
- Scallions
- Cooked diced chicken breast
For the Signature Sauce
- Soy sauce
- Sesame oil
- Molasses (this is the secret PF Chang’s-style depth)
- White pepper
- Salt (to taste)
How to Make PF Chang’s Chicken Fried Rice
- Start with Cold Rice. Cook your rice ahead of time and refrigerate at least 4 hours or overnight. This dries it out, so it fries rather than steams.
- Scramble the Eggs First. Heat oil in a large wok or skillet over medium-high heat. Add beaten eggs with a pinch of salt. Cook until just set, then remove and set aside.
- Cook the Aromatics. In the same pan, add:
- Garlic
- Ginger
- Onion
- Carrots
- Continue cooking for 2–3 minutes until slightly tender but not soft. Add peas and cook 1 minute more.
- Add Rice. Add cold rice and break apart clumps. Let it sit untouched for 20–30 seconds at a time to develop slight crisping before stirring.
- Add Chicken & Sauce. Add cooked chicken and scallions. Whisk together soy sauce, sesame oil, and molasses. Pour over rice and toss thoroughly.
- Return Eggs to Pan and stir gently to combine. Cook 1–2 more minutes until everything is hot and evenly coated. Serve immediately.
Tips & Tricks for Perfect Fried Rice
Avoid Mushy Rice
- Always use cold, day-old rice.
- Spread the rice out in the fridge before storing to dry faster.
Get That Restaurant Flavor
- Cook over high heat.
- Don’t overcrowd the pan.
- Let the rice lightly crisp before stirring.
Control Sweetness
- Reduce molasses slightly for less sweetness.
- Add a splash more soy sauce for a saltier flavor.
Make It Spicy
Add chili garlic sauce or red pepper flakes.
Gluten-Free Version
Use gluten-free soy sauce or tamari.
What to Serve with Chicken Fried Rice
- Cream cheese rangoons
- Chicken with sweet and sour sauce
- Asian cucumber salad
- Egg rolls
- Hot and sour soup
Frequently Asked Questions
What makes PF Chang’s fried rice different?
PF Chang’s version has a subtle sweetness from molasses and a deeper umami flavor from sesame oil and high-heat cooking.
Can I use freshly cooked rice?
It’s not recommended. Fresh rice contains too much moisture and will turn mushy when fried.
What type of rice works best?
Long-grain or jasmine rice gives the most authentic texture.
Can I use chicken thighs instead of breast?
Yes. Thighs add extra juiciness and flavor.
Can I freeze chicken fried rice?
Yes. Store in an airtight container for up to 3 months.
Why is my fried rice sticky?
You likely used fresh rice or overcrowded the pan, resulting in steaming rather than frying.
Storage & Reheating
Refrigerator
Store in an airtight container up to 4 days.
Freezer
Freeze up to 3 months. Cool completely before freezing.
Reheating
Best method: Use a skillet over medium heat with 1 tablespoon of water or broth.
A microwave works too; just make sure to cover and heat in 30-second intervals.
Avoid reheating multiple times.
PF Chang’s Chicken Fried Rice Recipe (Better Than Takeout)
This PF Chang’s Chicken Fried Rice copycat recipe delivers fluffy rice, tender chicken, crisp vegetables, and a savory-sweet sauce in under 30 minutes.
Ingredients
- 3 cups cooked long-grain rice cooked according to package, chilled
- 2 tbsp vegetable oil
- 2 eggs lightly beaten
- 2 tbsp garlic minced
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tbsp fresh ginger minced
- 1/2 cup onion diced
- 1/2 cup carrots diced
- 1/2 cup peas frozen
- 1/2 cup diced scallions
- 1/2 cup chicken breast diced, cooked with salt and pepper to taste
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp molasses
Instructions
For the rice
- Cook the rice according to package instructions and chill it in the refrigerator for a few hours or overnight. This will dry out the rice a little bit giving it the perfect restaurant style texture for fried rice.3 cups cooked long-grain rice
For the fried rice
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the beaten eggs, with a little salt and pepper, and cook until set, stirring occasionally. Remove the eggs from the pan and set aside.2 tbsp vegetable oil, 2 eggs, 1/4 tsp salt, 1/4 tsp white pepper
- In the same pan, add the garlic, ginger, onion, peas, and carrots. Cook for 2-3 minutes, or until the vegetables are tender. Feel free to add an extra tablespoon of oil to cook your vegetables if the egg absorbed all the oil. Add the frozen peas and continue to cook for another minute or so.2 tbsp garlic, 1 tbsp fresh ginger, 1/2 cup onion, 1/2 cup carrots, 1/2 cup peas
- Add the chilled rice to the pan and stir to combine with the vegetables. Cook for a few minutes, stirring occasionally, until the rice is heated through.
- Add the diced scallions and cooked chicken breast to the pan and stir to combine.1/2 cup chicken breast, 1/2 cup diced scallions
- In a small bowl, mix together the soy sauce, sesame oil, and molasses. Pour the sauce over the rice and stir to coat. Add the cooked eggs back to the pan and stir to combine. Cook for an additional minute or so, until everything is heated through and well combined.3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp molasses
- Serve hot and enjoy your homemade P.F. Chang's fried rice!
Notes
Day-old rice is critical.
Adjust molasses for sweetness preference.
Cook in batches if doubling the recipe.
Nutrition
Calories: 232kcalCarbohydrates: 29gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 63mgSodium: 645mgPotassium: 229mgFiber: 2gSugar: 3gVitamin A: 1958IUVitamin C: 8mgCalcium: 36mgIron: 1mg
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