P.F. Chang’s Home Menu: Chicken Fried Rice

5 Overall Score
Taste: 5/10
Price: 7/10
Preparation: 8/10

Large portions | Short prep time | Excellent as a side dish | Great as a base dish to mix additional ingredients and sauces into

Mushy rice | Unpronounced flavor | Skillet-prep only | May be on the pricy side for some


P. F. Chang’s Signature fried rice was my gateway dish into the realm of frozen Chinese cuisine, and it left me hungry for more of Chang’s specialty entrees. One day, I decided to treat myself to some of AFC’s sushi, so I snatched up P. F. Chang’s chicken fried rice for a taste test (and a side dish).

Unlike the signature fried rice, the chicken fried rice contains the namesake white chicken meat, along with large soy beans (edamame) and scrambled eggs. Veteran ingredients—carrots, onion, and sesame oil—carry over from the fried rice dish to add a bit of seasoned flavor.

Overall, it tastes thicker than its microwave-friendly counterpart, with the egg, edamame, and chicken adding more body to the entrée’s overall texture. I’d argue that it’s not dry as a result, but it’s certainly less streamlined than the signature fried rice—slightly sticky, a bit mushy, and less defined.

In dealing with perishable ingredients, the chicken fried rice is not microwavable and must be skillet-cooked instead. This means a longer preparation time and a bit more of a mess to clean up afterward. In return, you do get a healthy amount of rice for your labor—enough to fill a good-sized skillet and feed two people—but it’s not a dish that lends itself easily to the microwave-happy.

I found the flavor less pronounced than the Signature fried rice. The rice tastes mushier, with the individual pellets less defined, and the thickness of the soy beans, chicken, and eggs certainly enhances that impression. I’d argue that the sesame oil isn’t enough to soften the ingredients or flavor the dish thoroughly. In its default state, the chicken fried rice is palatable enough, but adding in a few more ingredients takes the flavor up a notch.

I threw in a handful of unsalted peanuts to add a mild nuttiness to the dish and counteract the salt. Next, to make the rice creamier and add to the flavor, I drizzled the mixture with Sus Hi Eatstation’s Chanly Sauce (sweet soy and white sauce), but any brand of soy sauce or white sauce would make a nice addition.

On its own, P. F. Chang’s chicken fried rice isn’t anything particularly special. Unless you plan to add to the mix with ingredients and sauces of your own, you’re probably better off with the more basic signature fried rice—steamier, creamier, and bolder than its chicken-loaded counterpart. Ultimately, it’s best served in small portions as the side dish to a larger entrée, such as a sushi tray, stir fry plate, or fillet of fish.



Author: Casey Covel View all posts by

Casey Lynn Covel (known online as “Cutsceneaddict”) is an award-winning, published writer, avid reader, and aspiring author. She runs a nerdy writing blog called Meek-Geek and founded PROJECT: Magic Kingdom Hearts in 2012. When she’s not writing for Geeks Under Grace, Florida Geek Scene, Beneath the Tangles, or FROM JAPAN, she enjoys cosplaying, and has won several awards for her work. Follow her on Instagram for her latest cosplay endeavors. #meekischic

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