Panda Express Copycat Fried Rice is a great base or side dish for almost all Asian dishes. Fast and simple. Just spoon it up as is or add more soy sauce.
Panda Express Copycat Fried Rice is wonderful served in a veggie bowl. This recipe is so simple and it really is the same way my mother made it years ago – but I will admit my moms is better than PE. I think she just added more vegetables.
Fried rice is probably one of those ancient recipes. Adding egg is traditional but it is not needed in any way. So … I left it out. It is actually better in my opinion and much cleaner.
Panda uses frozen peas and carrots and you sure can too. I am adding another option where you can add fresh carrots and peas.
You just cut your carrots up in very small pieces and boil them until almost done. Fresh shelled peas would not need to be precooked. They are ‘fried’ along with everything else.
You don’t even need to have a topping for this Panda Express Copycat Fried Rice. When it is ready to serve just spoon it up and let the kids add more tamari. They love it!
Panda Express Copycat Fried Rice
Ingredients
- 1 cup long grain rice - uncooked (or 2 cups leftover cooked rice)
- 2 tablespoons extra virgin olive oil
- 1/2 cup carrot - cut into small pieces
- 1/2 cup fresh shelled peas - or 1 cup frozen peas and carrots, thawed
- 1/2 cup white onion diced small
- 2 tablspoon tamari
- 1/2 teaspoon sesame oil
- 1/8 teaspoon ground pepper
- 1/2 teaspoon sea salt
Instructions
- Four simple steps and you will have a great base.
- First - cook the rice. If you have a rice cooker - go for it! If not follow these steps.
- In a large sauce pan bring 2 cups of water to a boil.
- Add the rice and stir well.
- Return the water to a boil and then reduce heat and cover.
- Simmer over a medium low heat for 20 minutes - do not peak. The water will be absorbed and the rice will be light and fluffy when it is done.
- Spoon the rice out into a large bowl or flat baking sheet and let it cool off. This actually makes the fried rice better.
- If you are using fresh vegetables then while your rice is cooking boil or steam your small pieces of carrots for about 10 minutes.
- In a large skillet (or wok) heat the 2 Tbsp. of coconut oil to medium high heat.
- Add the diced onions and parboiled carrots and saute for about 5 minutes.
- Dump in the cooled cooked rice and peas.
- Cook and stir for about a minute.
- Add the tamari and sesame oil.
- Saute the rice mixture for 6 to 8 minutes, stirring and turning frequently until mixture is slightly browned.
- When done, season with salt and pepper.
- Remove from heat.
- All ready and serve up.
Notes
Nutrition
Suzy
This was so simple and really dressed up simple rice. The kids loved it too. Thanks!
Ginny McMeans
I don’t know how that happened! When did it burn? In the covered pan with the liquid? Was you heat higher than medium low?
Rachel Warner
I was very excited to try this recipe but it burnt my rice! Very disappointed, might try it again sometime using the instructions on the bag of rice
Ginny McMeans
That actually sounds really good :). Thanks so much for letting me know and so glad you are here Charlene!
Charlene Patton
I’m making this tonight. Will add tofu, mainly because I have some already cubed and marinated. And btw: We had your lentil and carrot hash twice this week! One of our favorites. Thanks for posting all the good recipes.
Melissa from HungryFoodLove.com
I want to make this now for breakfast 🙂
Ginny McMeans
Ha! Thanks Paula! Me too!
Ginny McMeans
Ah, thanks Steve! I really appreciate your support.
Steve Lassoff
This is a great easy healthy recipe! Thanks for sharing.