"If you want to replicate a similar flavor to P.F. Chang's version, try adding a combination of dark soy sauce, oyster sauce, low-sodium soy sauce, cooking wine, sugar, and chicken broth powder or bouillon. Allegedly, P.F. Chang's uses Lee Kum Kee-branded soy (specifically the Lee Kum Kee mushroom dark soy sauce) and oyster sauces, though that's not to say other brands won't work just as well."
"There are some tips you'll want to keep in mind for making restaurant-quality fried rice. Using a high smoke-point oil, cooking it in a wok, and not overloading your pan with ingredients (especially liquids) will ensure that your fried rice comes out flavorful and perfectly textured every time. Another P.F. Chang's-specific tip to keep in mind? Marinate your meat ahead of time - between two and 24 hours for chicken and about half an"
Fried rice is a simple, versatile, and filling dinner that works well with leftover rice to reduce prep and waste. Dark soy sauce provides a heavy, concentrated, sweeter, and thicker (almost molasses-like) flavor best used in small, balanced amounts. Combine dark soy sauce with oyster sauce, low-sodium soy sauce, cooking wine, sugar, and chicken broth powder or bouillon to approach a P.F. Chang's-style profile. Lee Kum Kee mushroom dark soy sauce and oyster sauce are reportedly used but other brands can substitute. Use high smoke-point oil, a wok, avoid overcrowding the pan, and marinate chicken two to 24 hours.
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