Panda Express Copycat Fried Rice Recipes

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PANDA EXPRESS COPYCAT FRIED RICE



Panda Express Copycat Fried Rice image

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

Provided by Wheres_the_Beef

Categories     Long Grain Rice

Time 45m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.
  • Place cooked rice a in large bowl. Set aside until needed.
  • 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.
  • 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.
  • Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top.
  • 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.
  • Mix the soy sauce with sesame oil in a cup and sprinkle evenly over frying rice mixture in skillet as it cooks.
  • Saute rice mixture for 6 to 8 minutes, stirring and turning frequently with a spatula until mixture is lightly browned.
  • When done, season with ground white pepper and table salt to taste. Remove from heat.
  • Place in large serving bowl and garnish top with diced green onions.

Nutrition Facts : Calories 208.5, Fat 7.9, SaturatedFat 4.3, Cholesterol 77.3, Sodium 481, Carbohydrate 28.6, Fiber 1.4, Sugar 0.6, Protein 5.9

VEGAN FRIED RICE RECIPE



Vegan Fried Rice Recipe image

Panda Express Copycat Fried Rice is a great base or side dish for almost all Asian dishes.

Provided by Ginny McMeans

Categories     Side Dish

Time 40m

Number Of Ingredients 12

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
4 ounces tofu, pressed
1/2 teaspoon turmeric
1 teaspoon garlic powder
2 tablspoon tamari
1/2 teaspoon sesame oil
1/8 teaspoon ground pepper
1/2 teaspoon salt

Steps:

  • 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 heat a tablespoon of the olive oil to a skillet or wok and heat to medium-high.
  • Add the diced onions and carrots and saute for about 5 minutes.
  • Remove the veggies from the pan and add another tablespoon of oil to the skillet and heat to medium-high.
  • Add the tofu, turmeric, garlic powder, salt and pepper. Stir and cook for about 5 minutes breaking up the tofu as you go.
  • Add the cooked rice and sauteed veggies to the skillet.
  • Cook and stir for about a minute. The rice will still be white.
  • Add the tamari and sesame oil.
  • Sauté/fry the rice mixture for 5 minutes, stirring and turning frequently until mixture is mixed well and hot all the way through. As you cook, the rice will pick up some of the turmeric and tamari and turn golden.
  • All ready and serve up.

Nutrition Facts : ServingSize 7 Ounces, Calories 78 kcal, Carbohydrate 9 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 67 mg, Fiber 1 g, Sugar 1 g

17 BEST PANDA EXPRESS COPYCATS



17 Best Panda Express Copycats image

These Panda Express copycat recipes make it easy to have your favorites at home! From chow mein to orange chicken to beef and broccoli, skip takeout and make your own feast!

Provided by insanelygood

Categories     Copycat Recipes     Recipe Roundup

Number Of Ingredients 17

3-Ingredient Orange Chicken
Panda Express Chow Mein
Beef and Broccoli
Zucchini Mushroom Chicken Stir-fry
Sweet Fire Chicken
Beijing Beef
Panda Express Fried Rice
Panda Express Super Greens
Panda Express Mandarin Teriyaki Chicken
Black Pepper Chicken
Panda Express Honey Walnut Shrimp
Panda Express Chicken and Green Beans
Panda Express Kung Pao Chicken
Panda Express Eggplant Tofu
Panda Express Sweet and Sour Sauce
Panda Express Cream Cheese Rangoon
Panda Express Chicken Egg Rolls

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Panda Express dish in 30 minutes or less!

Nutrition Facts :

PANDA EXPRESS RECIPES: MIXED VEGETABLES (+MORE TASTY COPYCAT RECIPES!)



Panda Express Recipes: Mixed Vegetables (+More Tasty Copycat Recipes!) image

All of the best Panda Express Recipes listed on one page, from chicken, shrimp, and beef entrees to fried rice, chow mein noodles, and vegetable sides! Fan-favorite dishes like SweetFire Chicken Breast, Shanghai Angus Steak, Beijing Beef and so much more!!

Provided by Angela

Categories     Side Dish     vegetable side dish

Time 13m

Number Of Ingredients 8

2 cups chicken broth ((or use bouillon, which is my preferred method))
2 cups broccoli florets
1 medium zucchini ((sliced in half lengthwise, then cut into half moon slices between 1/4 - 1/2 inch thick))
1 large carrot ((peeled and cut into 1/2 inch slices))
1/2 lb string beans ((washed and trimmed - about 1 1/2 cups))
1/4 medium cabbage ((washed and trimmed of outer leaves - cut into roughly 2 inch chunks - about 2 cups))
each, salt & pepper ((to taste))
soy sauce ((optional, to taste))

Steps:

  • Bring a large pot (that fits your steamer basket) with the steamer basket in place and the chicken broth or water with bouillon to a low boil over medium high heat.
  • Add prepared vegetables, cover and reduce heat. Steam the vegetables for 5 minutes.
  • Remove the steamer basket and serve immediately. Season to taste and garnish with sesame seeds, if desired.
  • Heat a large stock pot with water and bring to a low boil over medium high heat. Add prepared vegetables and boil for 1 minute.
  • Use a strainer and transfer the boiled vegetables to a wok with 1 tablespoon of cooking oil that has been heated over high heat (you can add some minced garlic and ginger, if desired). Wok briefly, season with soy sauce, salt and pepper.
  • Remove from heat and serve immediately. Garnish with optional sesame seeds, if desired.

Nutrition Facts : Calories 42 kcal, Carbohydrate 9 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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