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Panda Express Fried Rice: In 30 Minutes
5 from 51 votes

Panda Express Fried Rice: In 30 Minutes

Panda Express Fried Rice features day-old long grain rice stir-fried with scrambled eggs, peas, carrots, scallions, and finished with sesame oil. The method emphasizes high heat to create separated grains with a slight crispness and aromatic sesame flavor, replicating the takeout style rice. It is suitable for a quick side dish complementing Asian-inspired meals.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 4
Calories: 387 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. Rinse the rice in a colander and place it in a medium-sized pot with the water, vegetable broth, and salt.
  2. Bring to a boil over high heat.
  3. When the rice begins to boil, reduce the temperature to low, and place a lid on the pot.
  4. Simmer for about 20 minutes.
  5. Remove from the heat, and let the rice sit for about 10 minutes.
  6. 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.
  7. Place a wok or a large skillet over high heat.
  8. When the skillet is hot, add the vegetable oil and pour in the eggs.
  9. Stir the eggs as they cook and when they have become scrambled remove them from the pan.
  10. Add the rice, frozen peas and carrots, and scallions to the pan.
  11. Stir the rice continually to break it up.
  12. After about two minutes, add the scrambled eggs and pour in the sesame oil.
  13. Continue to cook until the rice has heated through.
  14. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 387

% 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.