P.F. Chang's Fried Rice Secrets Revealed

[@farmageddon]

Wanna learn how to make P.F. Chang's Spicy Chicken at home? Check out this video: kzbin.info/www/bejne/j5LKlYOOpbmKhpY

[@NurseSmolly]

Pierre Francisco? Phillip Frederick? Padre Fantastic?

[@trumanhw]

Jason ... I've figured out a step that you're maybe not concerned with bc it isn't of high importance to you..? But that you want to first fry the rice in small batches by themselves until the rice starts to pop to give it that fried-rice texture. The flavor of your dishes is great. (I personally like the regular restaurant style chicken fried rice recipe of yours) ... but the texture is what's lacking. The rice (though I let it dry for 36 hours) was still more like steamed ... bc when you add 2 cups of rice all at once it's not going to 'fry' ... etc ... as it's a massive amount for a wok. But instead, as my first step I first do about 4-5 small batches of rice with a little bit of oil along coating the wok until it starts popping. From uncooked bowl to a cooked bowl ... and only once done do I then start following your recipe. You should try it. A+ otherwise. Even taught me other applicable cooking and prep skills. And I'd cooked in an italian restaurant for years. So thank you.

[@carltonminott7607]

I have a question for you. What do you do with the used chicken, shrimp, and beef brine? Do you throw them out after the first use?

[@farmageddon]

@@carltonminott7607 yeah, just toss it

[@michaelyano6094]

You deserve to be the number 1 cooking channel on KZbin. Your videos have no fluff. Incredibly informative, going over every aspect of the dish. Going over the whole process including shopping, prep, etc, is just perfect. Your voice is also great, nice timbre, not too quick, no tones of ego or condescension that I find lots of other food tubers fall prey too, Thank you for what you do.

[@farmageddon]

Thank you, Michael. I sincerely appreciate that. I'm glad you like the videos!

[@BenitoAndito]

Well said!

[@GymWorkoutsF1]

said it before and I'll say it again, this channel really deserves more views for how much prep and detail goes into making the recipe as close as possible to the real thing. Can't wait to try this later in the week!

[@TheGagagra]

Preach 🙌🏽 I’ve been making Jason’s lo mein and fried rice for years and my relatives always ask me for the recipe!!

[@Dalamain]

Only Jason goes into the actual details of the recipe - like rice grains, brands and proper method. Love your work man!

[@woolymittens]

I really enjoy and appreciate your no-nonsense "here are the facts" recipe research and presentation!

[@bobnewkirk7003]

Another great rundown Jason. Ever since your prior Fried Rice video I've been doing the 1 part Jasmin to 2 parts LGW rice and not only has it been saving me money, but all of my rice dishes have been holding up better. Your tips are great, thanks for putting these together.

[@farmageddon]

Nice! I'm glad you like the recipes!

[@HabitualButtonPusher]

No muss no fuss no 5 minute lead in, just the facts and done. Best recipe vds on YT

[@farmageddon]

Thank you!

[@dalebaldeo7357]

I've tried a lot of recipes..but none was as good as this bro....I just finished making this rice and you got to trust me when I say it came out amazing.... keep the recipes coming dawg.... amazing work keep it up

[@tanyaware3769]

Very detailed recipe. For every measurement and product used. Where to find them and how to use everything. Then exactly how to cook your products. I love this type of precise instructional video. Thanks for sharing!

[@weatheredtome]

Most underrated cooking channel on KZbin.

[@weatheredtome]

@@kimberleytui179 found the bot

[@forkandspoonie]

I’ve made this twice since the video posted-absolutely delicious, easy & a showstopper given Jason’s foolproof recipe. Kudos! Now part of our 30-day main dish rotation.

[@jacksonfl]

The chef-owner of the best Chinese restaurant here in Jacksonville Florida confided in me that he uses a 50/50 jasmine/long grain blend in his excellent fried rice, so that's what I now do, too. Works great.

[@SUN-it6rf]

Please give me the name of the restaurant. Been searching for the past 10 years. Thanks.

[@bigbro973]

I thought I really got into the ins and outs when I was trying to find out secrets and workflows when I was opening my pizzeria 10 years ago, but you hit it out of the park every time. Thank you

[@williamfotiou7577]

Hi! I was a Sous Chef at PF Changs. Alkaline marinade is ONLY used for beef. Chicken employs the velveting method, not baking soda (alkaline). Outside of that, good luck!

[@farmageddon]

Good info! Thanks, dude!

[@foodiesunited3814]

Nice!

[@double_j3867]

Could you explain this more? I've seen the actual p.f. chang's restaurant recipe book and they say that the chicken is "marinated" in the book. Are you saying they're just using egg white with pepper mixed in with the chicken right before cooking it? Also, do they velvet the beef?

[@lisaray9404]

Thank you, Jason! You make cooking good food easy, understandable and fun! 😋💖🙏

[@captaincutoff]

My man still out here trying to get assassinated by pf chang much respect

[@nigel8499]

Lol

[@jlynnfarmer]

JF Chang's

[@pfneuman]

One of the best narrated and demonstrated cooking lessons. Very thorough and answered most of the questions that someone trying out the recipe would ask. Thanks!

[@rybcuber4190]

Seriously these videos are great! I dont even cook the food, just here to watch the quality and preciseness of your explanations. This channel is quite the gem. Thank you.

[@cs2369]

Brilliant! You are such a fantastic addition to KZbin! Thank you for your work.

[@farmageddon]

Thank you!

[@kyrastuart1920]

This looks amazing. I appreciate your research and attention to detail. I would love to see you recreate the Singapore noodles and miso salmon from PF Changs.

[@Mickcotton]

Absolutely Amazing. ❤. Thank You 🙏 So much for all your Lessons Chef. 🧑‍🍳. Cheers 🥂

[@andycobra49aor]

Sir; Thank you so much, I will try it this weekend, God bless you. Respectfully; Andy

[@brucechamberlain7043]

Hi Jason, Love how you break down recipes. Just one tiny thing, Those are Snow Peas. Snap pea pods are a little rounder and fuller looking. Snow Peas is what you want, so good choice!

[@paulgdlmx]

Have made this a few time -- excellent, easy, just yummy.

[@LindaJordan-oi8zl]

Excellent educational / instructional video!! I can't wait to try making this recipe. And I look forward to viewing more of your videos. Many thanks for such a great video.

[@forkandspoonie]

Another well-researched & presented video sure to inspire even novice cooks on how to make fried rice meals. I appreciate knowing about the protein options as I’ve been wanting to make pork & beef variations at home. I’ve been using boneless pork chops as you suggested. This is another great video which will inspire cooks of all experience levels. (I always want to cook right after watching your videos) Thanks!

[@Kevin_747]

Thank you Jason. My Asian style cooking has improved because of your videos.

[@farmageddon]

That's awesome, Kevin! I'm glad you like the videos!

[@camillegray6037]

Beautiful. Thank you. Subscribed and sharing!

[@farmageddon]

Thank you, Camille!

[@angieroberts1]

Yummy Jase!!!! I love their combo rice!!! Thank you

[@farmageddon]

Hi, Angie! Great to see you!

[@danielsantiagourtado3430]

Your videos are always so helpful jason. Thanks For all your hardwork! Suggestion: please make a tres leches cake! Fan from Colombia! You'll love it 🇨🇴🇨🇴🇨🇴🇨🇴

[@-RONNIE]

Thank you for the video & recipe 👍🏻 I like how you did the different variations & even a vegetarian for those who need it.

[@farmageddon]

Thanks, Ronnie! Great to see you!

[@-RONNIE]

@@farmageddon You as well & I hope you are doing good. Last week I made the lo mein noodles with the spring rolls from your Channel both turned out nice. I made too much & had enough for lunch the next day 🤣

[@carlosquintero8279]

Oh my Jason that looks so delicious my friend yummy thank you so much for your inspiring cooking videos you be making wow yum yum greetings from California

[@andrewaway]

This is a great lesson. Thank you.

[@aya1566]

This video arrived at the perfect time, thank you! If you have any idea how they make their short rib fried rice, please do tell, thanks anyway

[@yannip2083]

Jason Farmer is THE BEST! EXCELLENT video!

[@susansparke3462]

I've never been to a P.F. Chang's restaurant, but this looks so delicious Jason! I really do appreciate how detailed you are with your instructions and especially with the ingredient sourcing information. It helps so much to set us up for success in the kitchen. The first time that I walked into an Asian grocery store several years ago in the city adjacent to my own here in the Central San Joaquin Valley of California, I did find some of the aisles, especially the sauces/condiments aisles, a bit overwhelming as I had never seen so many options of soy sauce for example. I've been following the advice of you and fellow KZbinrs Mandy of "Souped Up Recipes" and Namiko Chen of "Just One Cookbook" whenever I want to purchase some Chinese or Japanese ingredients so that I don't get stuck with some low quality ingredients that will take me forever to use up. It looks like I'll be adding mushroom flavored soy sauce to my shopping list! Thanks again for all of your research and excellent videos! ♥️ Susan from Madera, California, USA 🇺🇸

[@jourdanhamme3426]

I always watch your videos. Thank you for your research to make this video ❤

[@farmageddon]

Thank you, Jourdan!

[@natalietumbarello3760]

Long time viewer but my first comment. I really love your content, your videos are outstanding and fill a really unique and important niche on youtube. I know it might be a bit of a longshot but I would absolutely love to see you take a crack at Steak n Shake's chili. There are a lot of copycats out there claiming to have some secret ingredient but none have ever really gotten it right imo. They sell it in a can but it is both pretty expensive and not the same as the chili from the restaurant. SnS chili is my absolute favorite food and I'd love to see if you could do it justice!

[@farmageddon]

Thank you so much, Natalie! I sincerely appreciate your generosity! I'll check out Steak n Shake. I've never been there before. I'll put their chili on my list of dishes to investigate. If I find out anything, I'll let you know!

[@natalietumbarello3760]

@@farmageddon Thank you so much!

[@DoubleD19788]

Another fantastic video. My family still requests the takeout fried rice recipe at least once a week!

[@steve1033]

Another great video, easy to follow

[@danielsantiagourtado3430]

Love your content jason! Thanks For this ❤❤❤❤❤

[@thegrinch0614]

Last December I had their short rib and crab fried rice, it was absolutely delicious, been craving it since…wonder if I could follow these steps to recreate it at home 🤔

[@farmageddon]

I believe in you!

[@shiranmack]

Great video. Thanks for doing all the research.

[@stefansayshello]

Thank you for your amazing videos! P.F. Chang’s Crispy Green Beans and Dynamite Shrimp next please 🙌🏾

[@farmageddon]

Thank you! Those dishes will definitely be covered in the future!

[@pearlali136]

@@farmageddoncan’t wait, my faves with the fried rice

[@whismerhilll]

Thank for this great video sir. I love the way you teach, a kitchen oaf like me, how to charm the stomacs of my family and guests!!👍 Damn, now I'm hungry!!

[@DeeBrow]

I’m going to try adding flavor to the rice while pressure cooking it.

[@QuysHome]

Bạn nấu nhìn khéo tay quá. Mong bạn ra nhiều clip hơn

[@ashleyelll]

great video as always! can you please do a video on P.F. Changs' Almond & Cashew chicken?! it's not on the menu anymore but certain stores will make it, just without cashews since they don't have them in-store anymore

[@farmageddon]

I look into it and see if I can dig up any intel.

[@ashleyelll]

@@farmageddon thank you!

[@mpmarvin999]

I made this a month ago. This recipe was fantastic. This was a 10 out of 10 without a doubt. Thanks for posting this. I'm almost scared to watch any of your other recipes because after experiencing this I'm wondering how it could get any better. HIGHLY RECOMMENDED for anyone just seeing this.

[@farmageddon]

Nice! I'm glad you liked it. If you do end up trying other recipes, try the Chinese takeout fried rice and lo mein. I fiddled with both of those for years to get them perfect. I think the takeout fried rice is superior to PF Chang's.

[@mpmarvin999]

@@farmageddon Will do! Thanks. As a matter of fact I was planning to do the recipe again tomorrow but I'll shift gears and try the takeout fried rice instead.

[@asdfghjklkjhgfdsa156]

I have such a problem with the taste of baking soda. I been so mad in my kitchen at recipes " like how can you not taste the soda lol". I love your videos so much it makes me mad.

[@arty2917]

I know it has no culinary wow factor, but I really hope you will do Chili’s salsa one day. Great video, as always!

[@TheBgoose]

Legit channel! Thank you!

[@CareySalander]

Excellent videos. What brand wok are you using? I didn’t see it listed in your description. You’re teaching and video quality is highly on point.

[@farmageddon]

Crap, forgot to put it! I'm using Made In's carbon steel wok. I just put the link in the video description. Thanks for reminding me!

[@saundrasaumay9767]

Thanks, I clicked on this right away when I saw you were doing this!

[@anarr7411]

Finally, I can prepare it at home. Thank you!

[@missbhaavin]

Very good and my kitchen smells like PF Chang’s. Made with chicken, 10 oz and peas and a tab bit extra dark sauce to compensate for added ingredients. Will make again, thank you for sharing.

[@hannahzwerk2586]

Love your videos. BTW, do you know anything about how Panda Express fried rice is made? That's my favorite kind. Just wondering.

[@farmageddon]

Thank you! I've never looked into their fried rice. But I'll probably cover it in the future.

[@lorrainefox6774]

Awesome!! Thank you so much!! I think HEB has a lot of these ingredients.

[@robyncrandall7025]

I knew the alkaline solution for the best bouncy shrimp (use ice water) but I did not know I can do this w/all my proteins . I’m so happy 😢! Ty!

[@ryanadams0922]

Fantastic as always. I do say as much as I like your original fried rice and have made it countless times I do like this option to add chicken,, shrimp, pork, and steak. What can I say I love all options in one bowl. And I say once more, I wait patiently for the day you make your Boneless spare ribs.

[@farmageddon]

I promise I'll do that video one day!

[@ryanadams0922]

@@farmageddon hopefully before I die 😆 lol jk

[@mubarrahskitchen]

Hi Jason your videos are just too good . I’ve made MONGOLEN beef and chicken your way and definitely it was delicious 😋 and this is what I’m going to make tonight And trying to make orange chicken 🐓 along with . Thank you 😊 😊

[@GrandpaGunther]

Some of the best food videos on KZbin.

[@thesaltycooker]

This looks so good! ❤

[@davidhalldurham]

Yet another EXCELLENT video, Jason. I always learn so much from you. Why the hell don't you have >1million subs yet???

[@farmageddon]

David! What's up, brother! Great to see you!

[@MWOC]

Beautiful sharing dear friend 💚💚💚

[@2labmom]

Thanks very informative. Love this!

[@joef2504]

do you have the other half of this amulet?!? My favorite Fried Rice! HUGE thanks for this recipe!

[@farmageddon]

Glad y'all like the recipe!

[@Mo_Ketchups]

Jay’s one of my top 3 YT HEROES!! 🤘🤘🤘

[@farmageddon]

Thank you!

[@phimnganstudio]

Your rice dish looks so appetizing

[@dle69]

Hi Jason! I am new to your channel and am very impressed with what you do and the depth in which you go to explain what can be difficult to understand. I plan to try the fried rice and Mongolian beef very soon. Do you think you might do PF Chang's Hot & Sour soup sometime? Or sushi? Keep up the good work and thank you for all of the research you do.😊

[@farmageddon]

Thank you very much! I'll probably do the H&S soup in the future. Although, I'll likely do a regular takeout version of H&S soup before PF Chang's version. I'm working on one with my buddy right now. (He's a takeout soup expert.)

[@dle69]

​@@farmageddon thank you! I have had a hard time finding a good version and all of your recipes tried so far are delicious!!

[@tucobenedicto1780]

You're one of the few channels that I wish would produce even more content. However, I understand the vids & research take time.

[@farmageddon]

Thank you! I sincerely appreciate that!

[@KaldekBoch]

Oh I'm definitely making the beef!

[@antonyjosephine494]

Really Unique And Delicious Recipe..

[@trogdor20X6]

Such a great video! Idk if you have one by you, but I’d love a similar one for Din Tai Fung’s fried chicken rice. Theres a few attempts here on KZbin but none of them got that same flavor for me.

[@noglutenzone]

This is awesome, thank you so much for this video! Since I always order the gluten free chicken fried rice I do wonder how they make the sauce for that option.

[@farmageddon]

You'll just use gluten free soy sauces and a gluten free oyster sauce. I believe those are the only two things that have gluten.

[@fishchick72]

@@farmageddon what about the wine?

[@SokunPuthy]

Your recipe looks great 🎉❤

[@wolfmiser]

Amazing video! Especially since you shop at HEB too.

[@farmageddon]

Howard E. Butt was the man!

[@QueenParity]

can you please do their honey chicken? it’s one of my favorite dishes there

[@CJ-sg5gf]

Can you do Pf Chang's crispy honey shrimp?? its the best of pf chang's.

[@Lexicon740iL]

Can't wait to try this with your Mongolian beef recipe. I make it at least twice a month. Hey Jason can you do a roast pork banh mi breakdown for us please!!!

[@farmageddon]

Glad you liked the recipes! I’ll definitely do a banh mi in the future.

[@DannyRidsdaleProds]

Excellent as always

[@karenbenavente1124]

Oh yummy 😋 looks so delicious!

[@jlynnfarmer]

JF Chang's back at it! 🍚🍚

[@sugarapple5465]

If i don’t like baking soda, will a vinegar “brine” work? And what about a salt brine? Since it worked for tender chicken, would it also work for tender beef?

[@user-ec5kd6ep1t]

Thanks for all your detailed recipes, only recently discovered you. You have your baseline for chicken for the Spicy Chicken video, but would love to know any extra steps involved in P.F.C.'s Kung Pao, it's really good.

[@farmageddon]

Thank you! I'll be doing the Kung Pao chicken very soon. That will probably be the next P.F. Chang's video.

[@Notturnoir]

Love the veggie option!!!

[@Goodjobgreateffort]

Thank you, Legend 🙏

[@farmageddon]

Thank you so much! I sincerely appreciate your generosity! If there are any dishes you'd like to see, please let me know and I promise I'll put them on my list of dishes to investigate!

[@1caphil]

Thanks so much Jason for the recipe! Is there any reason that you deep fry the meats rather than just stir frying them?

[@farmageddon]

That’s just the way they do it at the restaurant. You can stir fry the meat. That will work well, too.

[@1caphil]

@@farmageddon Thanks!

[@laurakagan834]

Thank you for sharing 😊

[@claudesmoot1880]

Uncle Rodger would definitely approve if you added the yum yum powder. Looks great, saved video

[@Reroll_ones]

Amazing content. Love all the videos. Would love to see KFC French fries ❤

[@AngelaChang888]

Thank you for the research ❤

[@Elle0704]

Wow. This explains why my fried rice “is close”, but also so far from “perfect.” Thank you!

[@Hollandsemum2]

I live in a coastal shrimping region. So with the fresh ones, do I need to do anything other than shell & devein them?

[@TheYoyozo]

You sir are the bomb! Thank you!

[@carolinejohnson22]

Is there another flavouring for fried rice which makes the rice yellow andis delicious (and probably a trade secret) ? 😊

[@FortunateJuice]

Jason, in regard to the dark sauce: is the addition of the sugar the reason it needs to be heated through? Is that for preventing the sauce from spoiling?

[@farmageddon]

I think it has to do more with reducing the sauce a bit to concentrate the flavor. Just a guess though. The sauce would probably stay good at room temperature for a few weeks because of the alcohol. But it's definitely safer to keep it refrigerator.

[@sv8911]

Does tofu benefit, in any way, from the alkaline solution, or would a soy sauce marinade be enough? Excellent job, as always.

[@farmageddon]

I don't think tofu would benefit from the alkaline solution. You can buy a softer tofu if you want it more tender. However, you can definitely marinate it with some soy sauce and other sauces.

[@sv8911]

@@farmageddon Why, thank you.

[@luke125]

Yeah I double checked and…I love this channel.

[@farmageddon]

What's up, Lucas!

[@luke125]

@@farmageddon Word to your mother Jason.

[@demetriusgallitzin8859]

That alkaline water from baking soda and soy is a game changer. I only did it a few times recently, but the difference is worth the step even for lo mein or noodles. You may want to mention making rice with an instant pot pressure cooker. Because evaporation of water during the cooking process is eliminated, it's really easy to manage different volumes of rice as the water percentage stays the same. Parboiling then steaming rice is also good without needing to measure water, but the added steps take a little coordination also. All rice should be cooled off at least before making fried rice. (regardless of method)

[@farmageddon]

Nice! Glad you like that alkaline method. I’ve never tried making fried rice in a pressure cooker. But I have a friend who swears by that method. I need to try it out. Thanks for the recommendation!