Panda Express Fried Rice Recipe

5 from 2 votes

Panda Express Fried Rice Recipe

This copycat Panda Express fried rice recipe lets you stay in tonight and still have your favorite takeout dish. This slightly salty, extra savory meal packs a flavor punch while still keeping the ingredients simple and coming together in under 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: American, Asian, Chinese

Servings:

Calories: 321kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 cups cooked long grain white rice
2 eggs beaten
3 tbsp butter divided
1 cup frozen peas and carrots slightly thawed
1/4 cup roughly diced white onion
2 tbsp soy sauce or more to taste
1/4 tsp sesame oil or more to taste
1/8 tsp freshly ground black pepper
1/8 tsp salt or more/less to taste

US Customary - Metric

Instructions

Set the cooked rice aside- in a large bowl- until needed.
2 cups cooked long grain white rice
Scramble the eggs with 1 tbsp of the butter in a wok on stove top. While the eggs cook use a spatula to break them up into pea sized pieces.
2 eggs, 3 tbsp butter
Transfer the chopped scrambled eggs into the bowl of cooked rice along with the thawed peas and carrots and diced white onion, stirring until everything's evenly incorporated.
1 cup frozen peas and carrots, 1/4 cup roughly diced white onion
Heat the remaining 2 tbsp of butter in the wok over medium heat. Add the rice mixture to the skillet. Give it a good toss to thoroughly coat and then add the soy sauce and sesame oil, again tossing until they're evenly incorporated. Saute the rice, stirring constantly, for 6-8 minutes-- or until the onions have softened slightly and the veggies and rice are completely heated through and just slightly browned.
2 tbsp soy sauce, 1/4 tsp sesame oil, 1/8 tsp freshly ground black pepper, 1/8 tsp salt
Remove the wok from heat and season the fried rice with salt and pepper, to taste.
Serve immediately as is or alongside your favorite Asian entree.

Notes

Don't skip the butter! It's necessary for the rice to fry properly and give the rice its signature golden brown color comes from the rice frying in butter or oil and not the soy sauce.
Soy sauce is a very heavy ingredient. A little bit goes a very long way. For best results, use a lighter soy sauce and don’t use more than the two tablespoons called for.
Want to add a little extra flavor? Before you stir fry the rice, saute a little minced or crushed garlic in the melted butter.

Nutrition