Panda Express fried rice tastes exactly like the real thing! The rice is fried to perfection, the eggs are fluffy, and it's filled with traditional flavors.
Melt butter in large skillet or wok over low heat.
In a small bowl, beat eggs. Add the beaten eggs to the skillet and cook over medium-low heat, breaking them up with a spatula, until cooked through. Remove scrambled eggs to a plate and set aside.
Heat vegetable oil in the skillet over medium-high heat.
Add rice and vegetables, sauteeing for 1-2 minutes to combine ingredients.
Combine the soy sauce and sesame oil together and pour over rice mixture in the pan.
Continue to “fry” the rice for 8-10 minutes more. Add the scrambled eggs back into skillet and heat through.
Serve hot, garnished with green onions.
Notes
Storage:Store in an airtight container in the refrigerator for 4-5 days.Notes:Rinse the rice well before cooking it. You can cook the rice in water or add a little more flavor by cooking it in vegetable or chicken stock. Rice should be cooled completely before making this recipe.Scrambled eggs are best when cooked “slow and low”. If you cook them on high heat, they will fry up super fast, but they will be overcooked and taste tough and rubbery. If you’d like to cook them without butter, you can simply use a non-stick pan, a bit of nonstick cooking spray, or even a little vegetable oil.Remove all remnants of the eggs from the pan before frying up the rice. Heat the oil until it shimmers before adding in the rice. Toss the rice initially to spread the oil throughout the rice, but then give it a few minutes between stirs to get some good heat at the bottom of the pan and “fry.”