Panda Express Fried Rice Copycat Recipe
Panda Express fried rice is that savory, egg-flecked side dish that always seems to disappear fastest from the takeout bag. This copycat version comes together in about 20 minutes and tastes close enough to the real thing that you might not bother ordering it again.
The key is day-old rice. Fresh rice turns the whole thing steamy and soft, but rice that has dried out overnight fries up with those slightly crisp, separated grains that make the dish worth making.
Why I Love This Recipe
This is the version I keep coming back to on weeknights when I need a side that holds its own next to orange chicken or honey walnut shrimp. The soy sauce and sesame oil hit that salty, nutty note that makes each bite taste intentional rather than like plain rice with extras thrown in.
The eggs scramble directly in the wok, which means one fewer pan and a slightly richer result since the curds pick up the residual oil and soy flavors while they cook.
It also reheats well the next day, which honestly makes it more useful than most side dishes.
Recipe Ingredients
- 3 cups cooked white rice, day-old – Cold, dried-out rice is non-negotiable here; freshly cooked rice will steam instead of fry
- 2 large eggs – Scrambled directly in the pan for richer flavor
- 1 cup frozen peas and carrots – Thawed before cooking so they do not drop the pan temperature
- 3 tbsp soy sauce – Low-sodium works fine if you want to control saltiness
- 1 tbsp oyster sauce – Adds depth and a faint sweetness; skip for vegetarian and add an extra tsp of soy sauce
- 1 tsp sesame oil – Added at the end so the nutty aroma stays bright
- 2 tbsp vegetable oil – High smoke point for a proper sear; divided into 2 portions
- 3 green onions – Sliced thin, white and green parts separated
- 2 cloves garlic – Minced
- ½ tsp white pepper – Sharper than black pepper and more authentic to the original
Variations / Substitutions
- Brown rice instead of white – Works well but gives a nuttier, chewier result that reads more as a grain bowl than a restaurant-style side.
- Tamari instead of soy sauce – Makes the whole dish gluten-free with no noticeable flavor difference.
- Skip the oyster sauce – Leave it out and add 1 tsp of hoisin sauce instead for a vegetarian-friendly swap with a similar body.
- Add protein – Fold in 1 cup of diced cooked chicken, shrimp, or cubed firm tofu with the peas and carrots for a full meal.
- Extra heat – Stir in 1 tsp of chili garlic sauce with the soy sauce for a spicy version.
- Butter instead of vegetable oil for the eggs – A small amount of butter gives the scrambled eggs a slightly richer flavor and is closer to how some versions of this dish are made.
If you enjoy making takeout sides at home, Panda Express Chow Mein Copycat Recipe is worth trying next.
How To Make Panda Express Fried Rice
Step 1: Sear the Rice
Heat 1 tbsp of the vegetable oil in a large wok or skillet over high heat until it just starts to shimmer, about 1 minute. Add the 3 cups of day-old rice and press it out into a single layer. Let it sit undisturbed for 90 seconds so the bottom layer can get some color, then stir and press it down again for another 60 seconds.
The rice should smell faintly toasty and some grains will have a pale golden tint on the outside. If everything is steaming and clumping, your heat is too low or the rice was too moist. Push through it and keep stirring; it will dry out as it cooks.
Step 2: Fry the Aromatics and Vegetables
Push the rice to one side of the pan. Add the remaining 1 tbsp vegetable oil to the empty side, then add the 2 minced garlic cloves and the white parts of the 3 green onions. Stir them in the oil for about 30 seconds until fragrant, then mix them into the rice. Add the 1 cup thawed peas and carrots and stir everything together over high heat for 2 minutes.
The garlic should smell sharp and bright rather than burnt. If it starts to darken too fast, toss it into the rice immediately so the grains absorb the heat.
Step 3: Scramble the Eggs Into the Rice
Push the rice mixture to the sides of the pan, leaving an empty space in the center. Crack the 2 large eggs directly into that space and stir them quickly with a spatula, keeping them contained in the middle. When they are about 80 percent set, still slightly glossy and wet looking, start folding the rice over them so the egg breaks up into small, uneven curds throughout the rice. This takes about 2 minutes total.
Do not wait until the eggs are fully cooked before mixing. If they are completely dry when you fold them in, they turn rubbery in the finished dish.
Step 4: Glaze with the Sauce
Add the 3 tbsp soy sauce, 1 tbsp oyster sauce, and ½ tsp white pepper to the pan. Stir and toss constantly for about 1 minute over high heat until the sauce coats every grain and there is no liquid pooling at the bottom of the pan.
The rice will deepen in color to a warm amber brown. That even, glossy coat on each grain is what you are going for.
Step 5: Plate and Garnish
Remove the pan from heat and drizzle the 1 tsp sesame oil over the rice, then toss once more to distribute it. Transfer to a serving bowl or plate, scatter the green parts of the sliced green onions across the top, and serve immediately.
Recipe Tips
- Use a wok if you have one. The curved shape concentrates heat at the bottom and lets you toss the rice against the sides, which is how you get those slightly dry, separated grains. A flat skillet works, but keep the heat as high as your stove allows.
- Thaw the peas and carrots fully before they go in. Frozen vegetables release water as they heat up, which can make the rice turn mushy if they are still icy when they hit the pan.
- Do not salt the dish until you taste it at the end. Soy sauce and oyster sauce together carry a lot of sodium, and the salt level will vary depending on the brand you use.
- Spread the rice on a baking sheet after cooking if you made it fresh that day. Thirty minutes in the fridge uncovered will dry it out enough to fry properly when you need it fast.
Bake times do not apply here, but if you are cooking for a larger group, scale the rice and sauce proportionally rather than crowding the pan. Cook in two batches for best results:
| Batch Size | Rice | Soy Sauce | Vegetable Oil |
|---|---|---|---|
| 2 servings | 1.5 cups | 1.5 tbsp | 1 tbsp |
| 4 servings | 3 cups | 3 tbsp | 2 tbsp |
| 6 servings | 4.5 cups | 4.5 tbsp | 3 tbsp |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 4 days.
- Reheating – Reheat in a skillet over medium-high heat with a small splash of water (about 1 tbsp) to loosen the grains, stirring for 2 to 3 minutes. The microwave works too but the rice will be softer.
What To Serve With Panda Express Fried Rice
This rice is the natural partner for anything saucy. Panda Express Orange Chicken is the obvious one, and the sticky, tangy sauce soaks into the rice in a way that makes both dishes taste better together. Honey sesame chicken works for the same reason. If you want something lighter, a simple cucumber salad dressed with rice vinegar and a little chili oil cuts through the richness of the rice and keeps the meal from feeling heavy.
Frequently Asked Questions
Can I use freshly cooked rice if I forgot to plan ahead?
You can, but spread it on a baking sheet and freeze it for 20 minutes first. It will not be quite as dry as overnight rice but it is much better than going straight from the pot to the pan.
Why does my fried rice come out wet and clumpy?
The most common reason is too much moisture, either from fresh rice or from frozen vegetables that were not fully thawed. The second reason is heat: if your pan is not hot enough, the rice steams instead of frying.
Can I double the recipe?
Yes, but cook it in two separate batches. Crowding the pan drops the temperature and you end up steaming the rice rather than frying it. Combine the batches in a large bowl at the end and toss with the sesame oil together.
Is this recipe vegetarian?
Not as written, because oyster sauce contains oysters. Swap it for hoisin sauce or an extra teaspoon of soy sauce and it is fully vegetarian.
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Ingredients
Method
- Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the 3 cups rice, press into a single layer, and sear undisturbed for 90 seconds, then stir and sear for another 60 seconds.
- Push the rice to one side. Add the remaining 1 tbsp vegetable oil, then the minced garlic and white parts of the green onions. Stir for 30 seconds, mix into the rice, add the 1 cup peas and carrots, and stir-fry over high heat for 2 minutes.
- Push the rice to the sides, crack the 2 eggs into the center, and scramble until 80 percent set, about 2 minutes. Fold the rice over the eggs to break them into small curds throughout.
- Add the 3 tbsp soy sauce, 1 tbsp oyster sauce, and ½ tsp white pepper. Toss over high heat for 1 minute until every grain is evenly coated and no liquid remains.
- Remove from heat, drizzle the 1 tsp sesame oil over the rice, toss once, transfer to a serving bowl, and top with the sliced green parts of the green onions.
