Homemade P.F. Chang's Style Fried Rice

Instructions

1. 1

   Ensure your cooked jasmine rice is cold and ideally day-old; this prevents clumping and allows for proper frying. Break apart any clumps before starting.

2. 2

   In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper. Set aside.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. If using chicken, add the chicken pieces and cook, stirring frequently, until fully cooked through and lightly browned (about 3-5 minutes). Remove chicken from the skillet and set aside.

4. 4

   Add 1/2 tablespoon of vegetable oil to the skillet. Pour in the whisked eggs and quickly scramble until just set but still moist (about 1 minute). Remove the scrambled eggs from the skillet and set aside.

5. 5

   Add the remaining 1/2 tablespoon of vegetable oil to the skillet. Add the chopped yellow onion and green onion whites, and stir-fry for 1-2 minutes until slightly softened and fragrant.

6. 6

   Add the minced garlic and thawed peas and carrots. Stir-fry for another 1-2 minutes.

7. 7

   Add the cold rice to the skillet. Use the back of your spatula to break up any remaining clumps and stir-fry, pressing the rice against the hot surface, for 3-5 minutes until heated through and lightly toasted.

8. 8

   Pour the prepared sauce mixture over the rice and vegetables. Stir vigorously to evenly coat all the ingredients. Continue to stir-fry for 1-2 minutes, allowing the sauce to meld and slightly caramelize.

9. 9

   Return the cooked chicken (if using) and scrambled eggs to the skillet. Stir well to combine and heat through for another 1 minute.

10. 10

    Remove from heat, stir in the green onion greens. Serve hot and enjoy your homemade fried rice!