Panda Express Fried Rice is the most popular side ordered and with good reason. Salty and savory, with veggies mixed in the rice is a great counterpart to your favorite two entree plate…at home!
Only 3 days from Christmas day! And the tradition of Chinese food during the holiday season continues. A week ago I posted one of my favorite Panda Express copycat recipes, for Beijing Beef and today I am sharing the Panda Express Fried Rice that I served with it.
Keeping track of all the Panda Express copycat recipes here on the blog?
- Panda Express Orange Chicken
- Panda Express Mushroom Chicken
- Panda Express Firecracker Chicken Breast
- Panda Express Chow Mein
- Panda Express Fried Rice (you’re here!)
- Panda Express Black Pepper Chicken
- Panda Express Kung Pao Chicken
- Panda Express Beijing Beef
- Panda Express Mandarin Teriyaki Chicken
- Panda Express Sweet and Sour Sauce
- Panda Express String Bean Chicken Breast
- Panda Express Honey Walnut Shrimp
- Panda Express Cream Cheese Rangoon
- Panda Express Beef and Broccoli
- Panda Express Sweetfire Chicken Breast
This Panda Express Fried Rice is probably my most versatile of the Panda Express recipes because I use it for so many other meals too. The Chow Mein on the other hand I pretty much only pair with other Panda Express entrees because the flavor is so distinctive.
This recipe benefits from cold already cooked rice. You can use white or brown, white is more authentic to Panda Express. There are many other additions that I add to my non copycat version of fried rice, but to be Authentic to Panda Express (I have spoken with and watched people at the restaurants about the method and ingredients) you should really keep it simple.
I always cook fried rice (and most of my Asian stir fries) in a wok. This recipe really benefits from the spoon and spatula that come with some wok sets. Alternately, use a metal spatula that can be used as a scraper too along with a spoon.
There is one other thing worth noting. Recently there was a change in the recipe Panda Express uses in their fried rice. They used to use eggs but swapped eggs for corn for… ingredient cost related reasons. I think it was a bad move and that the flavor of fried rice is unequivocally changed for the worse with this swap. So I highly suggest that you keep the eggs in and do not swap them for corn. That being said I should technically let you know it is more “authentic” if you add 1/4 cup of corn kernels to the rice instead of the eggs.
Are there any favorite Panda Express recipes you are looking for? I am on a mission to bring you every single recipe, and I am taking suggestions for what comes next!
Panda Express Fried Rice Copycat
- Yield: 6
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Course: Side Dish
- Cuisine: Chinese
- Author: Dinner, then Dessert
- 3 tablespoons canola oil (vegetable oil is fine too)
- 2 eggs , beaten
- 6 cups cooked white rice , cooled
- 1/4 cup soy sauce
- 1 cup frozen peas and carrot mix
- 1 teaspoon sesame oil
Note: click on times in the instructions to start a kitchen timer while cooking.
- Put the oil into the wok and heat on high.
- Add in the eggs and stir, cooking and breaking it into smaller pieces until fully cooked.
- Add in the cooled white rice and stir them all together.
- Add in the soy sauce and toss until all the rice is fully coated.
- Add in the carrots and peas and toss again.
- Add in the sesame oil and mix again.
- Serve hot.
Yield: 6 , Amount per serving: 312 calories, Calories: 312g, Carbohydrates: 47g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 54mg, Sodium: 580mg, Potassium: 141mg, Fiber: 1g, Vitamin A: 2295g, Vitamin C: 2.6g, Calcium: 32g, Iron: 1.1g
All images and text © for Dinner, then Dessert.