Panda Express Fried Rice Copycat Recipe
This Panda Express fried rice recipe gives you that familiar sticky, savory, wok-tossed rice at home, and it’s ready in about 20 minutes. If you’ve ever wished you could skip the drive-through line and just make it yourself, this is the recipe to bookmark.
It hits all the right notes: bits of egg, sweet peas and carrots, soy sauce pulling everything together. The version here uses day-old rice, which is the one thing that actually separates good fried rice from a soggy, clumped mess.
Why I Love This Recipe
The rice comes out with slightly crisp edges and a warm, salty-savory flavor that tastes genuinely close to the original. Day-old rice dries out just enough that each grain stays separate when it hits the hot pan.
It’s also forgiving. Once you have the rice situation sorted, the rest of the dish comes together fast. I keep coming back to this version because it works on a weeknight without any special equipment or hard-to-find ingredients.
Recipe Ingredients
- 3 cups cooked white rice, day-old – Long-grain or jasmine; must be cold and dry, not freshly cooked
- 2 tbsp vegetable oil – Divided; a neutral high-smoke-point oil keeps the flavor clean
- 2 large eggs – Scrambled loose in the pan, not pre-beaten in a bowl
- 3/4 cup frozen peas and carrots – Thawed; the classic Panda mix; no need to cook separately
- 3 tbsp soy sauce – Low-sodium works fine if you’re watching salt
- 1 tbsp oyster sauce – Adds a subtle sweetness and depth you can’t quite get from soy alone
- 1 tsp sesame oil – Added at the end, off the heat; it’s a finishing flavor, not a cooking fat
- 2 stalks green onion – Sliced thin; both the white and green parts
- 1/4 tsp white pepper – Sharper and slightly more floral than black pepper; swap black if needed
Variations / Substitutions
- Tamari instead of soy sauce – Makes the dish gluten-free with no noticeable change in flavor.
- Coconut aminos instead of soy sauce – Slightly sweeter and less salty, so add a small pinch of salt to compensate.
- Skip the oyster sauce – Use an extra 1 tbsp soy sauce and a small pinch of sugar to roughly replicate the sweet-savory balance.
- Add protein – Toss in 1 cup of diced cooked chicken, shrimp, or tofu with the peas and carrots; it turns this into a full one-pan meal.
- Extra heat – A few drops of chili oil stirred in at the end adds a gentle warmth without changing the dish’s character.
- Vegan swap – Use vegan oyster sauce (made from mushrooms) and swap the eggs for crumbled firm tofu pressed dry before it goes in the pan.
If you enjoy this, Panda Express Chow Mein Copycat Recipe is a natural next thing to try alongside it.
How To Make Panda Express Fried Rice
Step 1: Scramble the Eggs Directly in the Pan
Set a large wok or skillet over high heat and add 1 tbsp of the vegetable oil. When the oil shimmers and just starts to smoke, crack the 2 large eggs straight into the pan. Break the yolks immediately with your spatula and scramble them in large, loose folds for about 30 to 45 seconds, until just set but still slightly wet-looking.
Slide the scrambled egg out of the pan onto a small plate and set it aside. You’ll fold it back in later. Leaving it in the pan while you cook the rice would dry it out and make it rubbery.
Step 2: Toss the Rice in the Wok
Add the remaining 1 tbsp vegetable oil to the same pan, still on high heat. Add the 3 cups cold day-old rice and press it flat against the surface of the pan. Let it sit, untouched, for 1 minute so the bottom layer gets some color and slight crispness, then toss and stir vigorously for another 2 minutes.
The rice will start to smell toasty and you’ll see a few golden bits forming. This is what you’re after. If the rice is clumping, break it apart with the back of the spatula as you go.
Step 3: Stir In the Vegetables and Sauce
Add the 3/4 cup thawed peas and carrots and toss everything together over high heat for 1 minute. Then pour in the 3 tbsp soy sauce and the 1 tbsp oyster sauce, and stir constantly for another 1 minute so every grain picks up color from the sauce.
The rice should shift from white-and-pale to an even warm brown. If you see sauce pooling at the bottom of the pan rather than coating the rice, the heat may have dropped; just turn it up and keep tossing.
Step 4: Fold In the Egg and Finish the Rice
Return the scrambled egg to the pan and break it into smaller pieces as you fold it through the rice. Add the 2 stalks of sliced green onion and the 1/4 tsp white pepper, and toss everything together for about 30 seconds over high heat.
Pull the pan off the heat and drizzle the 1 tsp sesame oil over the rice, then give it one final toss. Adding sesame oil off the heat preserves its fragrance; it burns off fast if it goes in while the pan is still screaming hot.
Step 5: Plate and Garnish the Fried Rice
Spoon the finished fried rice into a wide serving bowl or onto plates, piling it up slightly so it looks full and textured. Scatter a few extra sliced green onion tops over the surface, and if you have a small drizzle of sesame oil left, add it right before serving.
Recipe Tips
- Use rice that is at least a day old. Freshly cooked rice has too much moisture; it steams in the pan instead of frying. Spread leftover rice on a sheet pan and refrigerate it uncovered for an hour if you’re in a rush and don’t have truly day-old rice.
- High heat is non-negotiable. A medium-heat pan will steam the rice and make it soft. You want the pan hot enough that the rice sizzles loudly the moment it hits the surface.
- Break up clumps before the rice goes in. Cold rice sticks together in the fridge. Separate it with your fingers into loose grains before adding it to the hot oil, so it spreads evenly instead of frying in dense chunks.
- Don’t crowd the pan. This recipe fits a large (12-inch) skillet or a wok. If you use something smaller, the rice steams rather than fries. It’s better to cook in 2 batches than to pile everything in and get soggy results.
Cook times by pan size:
| Pan size | Heat level | Active cook time |
|---|---|---|
| 12-inch skillet | High | 6 to 7 mins |
| 14-inch wok | High | 5 to 6 mins |
| 10-inch skillet | High (half batch) | 5 to 6 mins |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 4 days. Press the lid on while the rice is cool so it doesn’t trap steam.
- Reheating – A hot skillet with a tiny splash of water and a lid for 2 to 3 minutes works better than the microwave; it brings back some of the texture without drying the rice out.
What To Serve With Panda Express Fried Rice
This rice is a natural side next to Panda Express Orange Chicken Copycat, where the sweet-tangy glaze on the chicken plays well against the salty, savory rice. It also works alongside a simple cucumber salad dressed with rice vinegar and a little chili oil, which cuts the richness with a clean, sharp crunch. For a fuller spread, steamed dumplings or potstickers round things out without competing with the rice’s flavors.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Cook it up to 2 days ahead and refrigerate; reheat in a hot skillet as described in the storage section for the best texture.
Why does my fried rice always come out wet and clumped?
The most common reason is using freshly cooked rice. The moisture hasn’t had time to leave the grains, so they steam instead of fry. Cold, dry, day-old rice fixes this.
Can I double this recipe?
You can, but cook it in 2 separate batches rather than crowding a single pan. A doubled amount in one pan drops the heat too fast and you’ll lose the crisp texture.
Do I have to use a wok?
No. A large stainless steel or cast-iron skillet works well. The main thing is surface area and the ability to hold high heat, which most 12-inch skillets can do.
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Panda Express Fried Rice Recipe
Ingredients
Method
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the 2 eggs, scramble in loose folds for 30 to 45 seconds until just set, then slide onto a plate and set aside.
- Add the remaining 1 tbsp vegetable oil to the pan. Add the 3 cups cold rice, press flat, and let it sit for 1 minute, then toss and stir for 2 more minutes until you see golden bits forming.
- Add the 3/4 cup thawed peas and carrots and toss for 1 minute. Pour in the 3 tbsp soy sauce and 1 tbsp oyster sauce and stir constantly for 1 minute until the rice is evenly coated and browned.
- Return the scrambled egg to the pan. Add the 2 sliced green onion stalks and 1/4 tsp white pepper and toss for 30 seconds over high heat.
- Pull the pan off the heat, drizzle in the 1 tsp sesame oil, toss once more, then spoon into a serving bowl and top with extra sliced green onion.
