Recreate the iconic flavors of Panda Express's Fried Rice right in your home kitchen with this easy-to-follow recipe, capturing that perfect balance of savory soy and wok-tossed goodness. It's a satisfying dish inspired by your favorite Chinese-American fast-casual spot.
Prep: 15 min Cook: 15 min 4 servings
Ingredients
3 cups cold day-old cooked jasmine rice (from about 1 cup uncooked rice)
Ensure your cooked rice is cold and ideally day-old; this is key to non-sticky fried rice. If clumpy, gently break it apart with your hands or a fork.
2
In a small bowl, whisk the eggs with 1 tablespoon of soy sauce until well combined.
3
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Pour in the egg mixture and scramble until just set. Remove the cooked egg from the skillet and set aside.
4
Add the remaining 1 tablespoon of vegetable oil to the skillet and increase heat to high. Add the diced yellow onion and cook for 1-2 minutes until slightly softened.
5
Add the frozen peas and carrots blend to the skillet and cook for another 2-3 minutes, stirring frequently, until heated through and slightly tender-crisp.
6
Add the cold rice to the skillet. Break up any remaining clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to heat through and develop a slight toastiness.
7
Pour in the 3-4 tablespoons of regular soy sauce, sesame oil, white pepper, and the pinch of sugar (if using) over the rice. Stir vigorously to coat all the rice grains evenly. Continue to stir-fry for 1-2 minutes.
8
Return the scrambled egg to the skillet and toss everything together until well combined and heated through.
9
Serve immediately, garnished with chopped green onions if desired.
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