Panda Express Copycat Fried Rice
photo by Lisa W.
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 1 cup long grain rice, uncooked (or 2 cups leftover cooked rice)
- 2 cups water
- 2 eggs, beaten
- 3 tablespoons butter, divided use
- 1 cup frozen peas and carrot, thawed
- 1⁄4 cup white onion, diced
- 2 tablespoons soy sauce
- 1⁄4 teaspoon sesame oil (or more to taste)
- 1⁄8 teaspoon white pepper, ground
- 1⁄8 teaspoon table salt (or to taste)
- 1 green onion, diced (including green tops)
directions
- If you are using leftover, cooked white rice, skip this step and go to Step 2. In a covered saucepan on the stove top, bring 2 cups of water to a boil. When the water reaches a full boil, stir in the rice. Stir to bottom of pan a few times to make sure all rice is moistened and not sticking on the bottom of pan in lumps. Return water to a boil. Reduce heat to a very low simmer, place lid on pan and simmer for 20-minutes.
- Place cooked rice a in large bowl. Set aside until needed.
- Scramble eggs in skillet on stove top with 1 Tbsp of butter. After eggs are cooked, chop the scrambled eggs into pea size bits with spatula.
- Stir the chopped scrambled eggs into the bowl of cooked rice along with the thawed peas and carrots and diced white onion. Stir until mixed uniformly.
- Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top.
- When the butter is melted and heated to sizzling, add the rice mixture to the skillet. Stir and saute the rice mixture for a minute or two.
- Mix the soy sauce with sesame oil in a cup and sprinkle evenly over frying rice mixture in skillet as it cooks.
- Saute rice mixture for 6 to 8 minutes, stirring and turning frequently with a spatula until mixture is lightly browned.
- When done, season with ground white pepper and table salt to taste. Remove from heat.
- Place in large serving bowl and garnish top with diced green onions.
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