This recipe captures the essence of Panda Express’s legendary fried rice, allowing you to recreate the magic anytime you crave it. Simple, satisfying, and bursting with authentic flavors, our copycat version promises to elevate your home-cooked Asian cuisine experience. Let’s dive into the wok-tossed wonders and stir up a bowl of fried rice perfection!
When it comes to fried rice, I have 2 rules.
- It must be light and not greasy (the fewer oils the better!)
- It will include gobs of veggies
This Copycat Panda Express Fried Rice recipe is perfection for any type of eater. From my youngest who is suspicious of anything ‘green’ to my eldest who can eat his own body weight in carbs, this dish fills all of the nooks and crannies. We love it as a side dish with chicken breasts or as a main dish with a side salad! Perhaps the best part is how amazing it reheats for leftovers on the busy weekday nights!
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Long grain rice or leftover jasmine rice or other short grain white rice
Frozen peas and carrots
Sesame oil or vegetable oil
Step 1: Cook rice according to package instructions.
Step 2: Scramble eggs and break into pieces.
Step 3: Dump all veggies, rice and scrambled eggs in skillet with butter.
Step 4: Add soy sauce and sesame oil. Mix well and plate. Garnish with salt, pepper and green onion.
HINT: Leftover rice is perfect for this recipe!
ADD SOME ADDITIONAL PROTEIN
If you want to change things up a bit, you could try adding shrimp, chicken or even beef to this delicious fried rice.
WATCHING YOUR SODIUM INTAKE?
Be sure to use low-sodium soy sauce, unsalted butter and omit any added salt.
Allow the fried rice to cool fully before transferring it to storage containers. This helps prevent condensation inside the container, which can lead to sogginess and a mushy mess.
Store leftovers in an airtight container and keep in the fridge for 3-4 days. Reheat in the microwave or on the stove.
Freeze in an airtight container for up to three months. Thaw overnight in the fridge and reheat in the microwave or on the stove.
FREQUENTLY ASKED QUESTIONS
While using day-old, chilled rice from the fridge is traditional for fried rice, you can also use fresh rice. The key is to ensure it’s cooled and slightly firm before stir-frying.
Yes, you can use brown rice for a healthier alternative. Keep in mind that brown rice may require a longer cooking time and extra liquid.
Common vegetables include peas, carrots, corn, and green onions. You can also add ingredients like diced bell peppers, broccoli, or water chestnuts for extra flavor and texture.
Absolutely! The current recipe is vegetarian. If you’re opting for vegan, omit the eggs or use a substitute like tofu. You’ll also want to use a substitute for the butter.
Yes, you can customize the recipe by adding your favorite proteins. Shrimp, beef, or even a combination of different proteins work well.
Light or regular soy sauce is typically used in fried rice. You can also use low-sodium soy sauce if you want to control the salt content. You could also use Tamari sauce.
While a wok is traditional and can provide optimal results, you can use a large skillet or frying pan as an alternative. Ensure it has enough surface area to stir-fry the ingredients evenly.
Yes, you can prepare the ingredients ahead of time, but it’s best to stir-fry the rice just before serving to maintain its texture and flavor.
Make sure the rice is well-cooled and not too wet before adding it to the pan. Stir frequently, and if needed, add a little extra butter or oil to prevent sticking.
Absolutely! Adding a small amount of sesame oil at the end of cooking can enhance the flavor of the fried rice. Use it sparingly, as sesame oil has a strong flavor.
- 2/3 cup Long Grain Rice (uncooked) OR 2 cups leftover cooked rice
- 2 Eggs, beaten
- 3 tablespoons salted butter, divided
- 2/3 cup Frozen Peas and Carrots, thawed
- 1/4 cup white onion, diced
- 1/3 cup soy sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper (or to taste)
- 1/8 teaspoon salt (or to taste)
- 2/3 cup green onion, diced
- Prepare rice as per cooking instructions (protip, use Rice Cooker!). Leftover rice works the best! Let cool completely and set aside.
- Scramble eggs in skillet with 1 tablespoon of butter. Once cooked, chop up into pea sized bites.
- Combine scrambled eggs with cooked rice, white onion, and thawed peas and carrots. Stir until combined.
- Melt 2 tablespoons butter over medium-high heat in large skillet or wok. Heat until melted and sizzling. Stir in rice mixture and heat for 1-2 minutes, mixing continuously.
- Mix soy sauce and sesame oil in small bowl and sprinkle over frying rice mixture until cooked, about 6-8 minutes or until lightly browned. Stir frequently.
- Season with salt and pepper and garnish with chopped green onion.
- Serve hot!
- Prep Time: 15 min
- Cook Time: 30 min