Panda Express Copycat Fried Rice

By margiekyle

This is a copycat version of Panda Express Fried Rice. If you use leftover, cooked white rice, skip step 1.

Ingredients

• 1 cup long grain rice, uncooked (or 2 cups leftover cooked rice)
• 2 cups water
• 2 eggs, beaten
• 3 tablespoons butter, divided use
• 1 cup frozen peas and carrot, thawed
• 1/4 cup white onion, diced
• 2 tablespoons soy sauce
• 1/4 teaspoon sesame oil (or more to taste)
• 1/8 teaspoon white pepper, ground
• 1/8 teaspoon table salt (or to taste)
• 1 green onion, diced (including green tops)

Preparation

Step 1

1 If you are using leftover, cooked white rice, skip this step and go to Step 2. In a covered saucepan on the stove top, bring 2 cups of water to a boil. When the water reaches a full boil, stir in the rice. Stir to bottom of pan a few times to make sure all rice is moistened and not sticking on the bottom of pan in lumps. Return water to a boil. Reduce heat to a very low simmer, place lid on pan and simmer for 20-minutes. 2 Place cooked rice a in large bowl. Set aside until needed. 3 Scramble eggs in skillet on stove top with 1 Tbsp of butter. After eggs are cooked, chop the scrambled eggs into pea size bits with spatula. 4 Stir the chopped scrambled eggs into the bowl of cooked rice along with the thawed peas and carrots and diced white onion. Stir until mixed uniformly. 5 Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top. 6 When the butter is melted and heated to sizzling, add the rice mixture to the skillet. Stir and saute the rice mixture for a minute or two. 7 Mix the soy sauce with sesame oil in a cup and sprinkle evenly over frying rice mixture in skillet as it cooks. 8 Saute rice mixture for 6 to 8 minutes, stirring and turning frequently with a spatula until mixture is lightly browned. 9 When done, season with ground white pepper and table salt to taste. Remove from heat. 10 Place in large serving bowl and garnish top with diced green onions.