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Panda Express Fried Rice

Panda Express Fried Rice - recipe card
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This takeout-style fried rice captures the signature savory-sweet flavor of Panda Express with day-old rice, scrambled eggs, and a blend of soy sauce and oyster sauce. Each grain is glossy and separate, with tender peas, carrots, and a hint of sesame oil for a finish that tastes just like the restaurant version.

Ingredients

Scale
  • 3 cups cooked jasmine rice, preferably day-old and refrigerated
  • 3 tablespoons vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas and carrots, thawed
  • 1/4 cup onion, finely diced
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon white pepper (or black pepper)

Instructions

  1. Prepare all ingredients: measure and set everything near the stove. Day-old rice that has been refrigerated overnight is essential to prevent clumping; fresh rice will become mushy.
  2. Place a large wok or 12-inch nonstick skillet over high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan. When the oil shimmers—about 30 seconds—pour in the beaten eggs. Let them set undisturbed for 15 seconds, then scramble them with a spatula until just set, about 30 seconds total. Transfer the eggs to a plate and set aside.
  3. Reduce heat to medium-high. The pan should still be hot from the previous step. Add the remaining 1 tablespoon of vegetable oil. Add the diced onion and cook, stirring constantly, until softened and translucent—about 1 to 2 minutes. Add the thawed peas and carrots and cook for another 30 seconds, stirring to combine.
  4. Add the cold rice to the pan. Break up any clumps with a spatula. Spread the rice into a single layer and let it sear undisturbed for 30 seconds. This step creates slightly charred, flavorful bits. Then stir-fry vigorously, tossing the rice to break up all lumps, for about 2 minutes until each grain is separate and hot.
  5. Drizzle the soy sauce and oyster sauce over the rice. Stir-fry for 1 minute, making sure the sauces coat every grain evenly. The rice should take on a uniform light brown color. Return the scrambled eggs to the pan and toss gently to combine without over-crumbling the eggs.
  6. Remove the pan from heat. Drizzle the toasted sesame oil over the rice and sprinkle with salt and white pepper. Toss once or twice to distribute. Taste and adjust salt or pepper as needed. Serve immediately while hot and aromatic.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Not recommended, as texture degrades. Reheating: For best results, reheat in a hot wok or nonstick skillet over medium-high heat, adding 1 teaspoon of water or soy sauce to rehydrate, for 2-3 minutes, stirring frequently. Alternatively, microwave covered on high for 1-2 minutes, but the rice will be less fluffy.

Nutrition

Keywords: panda express fried rice, takeout fried rice, Chinese fried rice, easy fried rice, restaurant-style fried rice, day-old rice recipe, vegetable fried rice, weeknight dinner, Asian side dish, soy sauce rice

Find it online: https://copycatkitchenco.com/panda-express-fried-rice/