Panda Express Fried Rice: In 30 Minutes
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
4
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Calories
387 kcal
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Course
Main Course
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Cuisine
Chinese
Panda Express Fried Rice: In 30 Minutes
Description
This fried rice starts by rinsing long grain rice and cooking it with water, vegetable broth, and salt. After simmering and resting, the rice is cooled completely in the refrigerator to dry out and firm up. A wok or skillet is heated hot, then vegetable oil added before scrambling eggs quickly and setting them aside. The cooled rice, frozen peas and carrots, and scallions are stir-fried intensely, breaking up clumps. Scrambled eggs are reincorporated and sesame oil finishes the dish. Tasting before serving allows optional soy sauce addition.
The frying technique over high heat prevents steaming, creating rice with separated grains and a light fried texture. The combination of vegetable broth in cooking and finishing sesame oil contributes to depth and aroma. This rice pairs well as a side to stir-fries or other Chinese-American dishes and delivers a replicable restaurant-style fried rice at home in about 30 minutes.
Highlights include the importance of day-old rice to avoid mushiness, controlling wok temperature to evaporate water droplets quickly, and adding sesame oil last to preserve its flavor without burning.
Ingredients
- 2 cups long grain rice
- 2 cups water
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 2 teaspoons vegetable oil
- 2 egg whisked, large
- 1/3 cup pea frozen
- 1/3 cup carrot frozen
- 2 tablespoons scallions thinly sliced
- 1/2 teaspoon sesame oil
Instructions
- Rinse the rice in a colander and place it in a medium-sized pot with the water, vegetable broth, and salt.
- Bring to a boil over high heat.
- When the rice begins to boil, reduce the temperature to low, and place a lid on the pot.
- Simmer for about 20 minutes.
- Remove from the heat, and let the rice sit for about 10 minutes.
- Place the rice in the refrigerator and allow it to cool completely, about 1 to 2 hours. It’s best to make the rice ahead of time.
- Place a wok or a large skillet over high heat.
- When the skillet is hot, add the vegetable oil and pour in the eggs.
- Stir the eggs as they cook and when they have become scrambled remove them from the pan.
- Add the rice, frozen peas and carrots, and scallions to the pan.
- Stir the rice continually to break it up.
- After about two minutes, add the scrambled eggs and pour in the sesame oil.
- Continue to cook until the rice has heated through.
- Taste the rice, you may want to add soy sauce before serving.
Notes
- Use day-old refrigerated rice to reduce moisture and achieve a better fried rice texture.
- Ensure the wok or pan is very hot, so a drop of water evaporates quickly, to fry rice without steaming.
- Add sesame oil at the end of cooking to maintain its aroma and prevent it from burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 77g | 26% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 812mg | 34% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1507IU | 30% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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