Panda Express Copy Cat Fried Rice
An easy at-home version of one of the most popular take out versions of this classic Asian-American side dish.
Servings: 3
Calories: 321kcal
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
Instructions
- Set the cooked rice aside- in a large bowl- until needed.
- 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.
- 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.
- 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.
- 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
I regret to inform you that due to budget cuts, Panda Express removed the egg from their version and replaced it with corn.
I wouldn't recommend doing that as it really diminishes the flavor, but if you happen to prefer the updated rice, omit the egg and add in 1/4 cup of corn kernels to the dish.
Nutrition
Calories: 321kcal | Carbohydrates: 37g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 140mg | Sodium: 949mg | Potassium: 213mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4945IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg