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.
- 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
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.
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.
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