Panda Express Fried Rice

Panda Express Fried Rice

1 cup regular long grain Rice, uncooked
2 cups water
2 eggs, beaten
3 Tbsp butter, divided use
1 cup frozen green peas and carrots, thawed
2 Tbsp Soy Sauce
1/4 tsp Sesame oil
1/8 tsp ground white pepper, or to taste
table salt to taste
1 green onion, diced into pea sized bits, including green tops

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 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, replace pan lid and cook for 20-minutes. After 20-minutes,
remove rice from saucepan and place in large bowl to cool. Makes about
2 cups of cooked rice.

Scramble eggs in skillet on stove top with 1 Tbsp of butter. After they
are cooked, chop the scrambled eggs into pea size bits with spatula.

After the rice has cooled in bowl, stir in the chopped scrambled eggs,
and thawed peas and carrots. Toss lightly 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, add the rice mixture to the skilled.

Mix the soy sauce with sesame oil in a cup and sprinkle evenly over rice
mixture in skillet.

Saute rice mixture for 6 to 8 minutes, stirring and turning frequently
with a spatula.

When done, season with ground white pepper and table salt to taste.

Place in large serving bowl and garnish top with green onions.

Serve warm.

Makes about 3 cups.

Another great recipe.  I'm going to make this sometime this week.  I love fried rice.

Thanks, Antilope!

Carolyn

That sounds delicious, I am going to add some sesame oil for sure next time I make fried rice. Thanks!

~A

I just wanted to tell you that I made this for lunch today and it was delicious.  I did add some cooked chicken I already had on hand and it was a full meal with an egg roll.  It was so easy to make.

I have been cooking my rice like I saw Sara Molten do on Food Network. She did hers like she was cooking pasta, just adding her rice to a large pan of boiling water, simmered about 20 minutes, and drained in a colander. The rice is so fluffy and nice. I cook up enough that I can put some bags in the freezer.

Thanks again for the great recipe.

Carolyn

I'm glad you enjoyed it. We use to go out to Chinese restaurants all the time for Hot & Sour soup and the Fried Rice. I've learned to make some of their recipes at home and now it saves a lot of money and also you know exactly what's in the food. I also make Kung Pao Chicken, Lemon Chicken, Hot and Sour Soup and Orange chicken.

Yes, I'm like you in fixing food at home so I know exactly what is in it, besides saving money. Eating out can get very expensive.  I often wonder how so many people do it, as all the parking lots around the eating places seem to be full all the time. Then I see the cars backed up going through the drive throughs, too.

jhi   Antilope, your fried rice sounds deelish.  I love Chinese food.  Would you share your Kung Pao Chicken and your Orange and Lemon chicken recipes.  Thanks

Spicy Asian Orange Chicken

Ingredients

Orange Sauce:
1-1/2 cups cold water
1/4 cup frozen orange juice concentrate
1 Tb orange zest
1/4 cup lemon juice
1/3 cup rice vinegar
3 Tb Soy sauce
1/2 tsp chili garlic sauce
1 cup brown sugar
1/2 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp szechuan peppercorns - crushed (optional)
1/8 tsp crushed red pepper flakes
3 Tb chopped green onions

Thickener:
3 Tb cornstarch
3 Tb cold water

Chicken:

1 pound cooked chicken tenders (breaded or unbreaded according to your preference)

Directions

Mix Orange Sauce ingredients in saucepan. Bring to a simmer, stirring frequently.

Mix 3 Tb Cornstarch and 3 Tb cold water in a cup. Stir well to remove any lumps.

Add cornstarch mixture to simmering Orange Sauce, stirring well.

Simmer for about 5-minutes, stirring frequenty, until orange sauce thickens.

Prepare chicken tenders according to package instructions.

Serve Spicy Orange Sauce over cooked chicken tenders. Or serve along side as a dipping sauce.

Chinese Restaurant Lemon Chicken

2 lbs chicken breast, raw, boneless, cut into strips

Marinade:
2 Tbsp oyster sauce
2 Tbsp cooking sherry (or chicken broth)
2 Tbsp rice vinegar

1/4 cup corn starch
4 Tbsp cooking oil

Mix oyster sauce, cooking sherry and rice vinegar.
Marinate chicken in it for 1/2 hour

Roll marinated chicken strips in cornstarch and saute
in skillet using cooking oil, turning until golden brown.
Make sure center of chicken is cook to at least 165-F.

Lemon Sauce:
1 cup chicken broth
1/3 cup granulated white sugar
1 Tbsp soy sauce
2 Tbsp cornstarch
1/3 cup lemon juice
1 tsp lemon zest
1 tsp sesame oil
dash ground white pepper

Stir together Lemon Sauce ingredients and mixwell.
Simmer in  a saucepan over medium heat for about 3 or 4 minutes
until lemon sauce thickens and turns somewhat clear.

Garnish:
Lemon Slices
bed of lettuce leaves

Place cooked chicken strips on bed of lettuce leaves,
pour lemon sauce over chicken and garnish with lemon slices.

Kung Pao Chicken

--Chicken & Marinade Ingredients:--
1 lb Chicken breasts, raw, boneless, skin removed, diced
1 Tbsp oyster sauce
1 Tbsp cooking sherry or rice wine (or chicken broth)
1/2 tsp cornstarch

--Spice ingredients:--
2 Tbsp cooking oil
1/2 cup shelled peanuts
6 small red dried chili peppers, cut in half
1/4 tsp crushed red pepper flakes
1 tsp crushed garlic

--Vegetable ingredients:--
1 green bell pepper, cut into 1/2 inch dice
1 red bell pepper, cut into 1/2 inch dice
1 can (5-oz) sliced bamboo shoots, drained (optional)
1 can (5-oz) sliced water chestnuts, drained (optional)
4 green onions, cut into 1/2 inch pieces, including green tops

--Sauce ingredients:--
2 Tbsp soy sauce
2 Tbsp distilled white vinegar
3 Tbsp chicken broth
2 Tbsp peanut butter (optional)
1 tsp garlic powder
2 tsp granulated white sugar
1 tsp cornstarch
1 tsp sesame oil

1. Measure out and prepare all ingredients before cooking.
2. Mix all Chicken & Marinade Ingredients in a bowl, stir well and allow to marinate for 1/2 hour.
3. Mix Sauce ingredients in another bowl. Stir out any lumps.
4. Heat wok or large frying pan to frying temperature.
5. Add cooking oil to pan, wait a few seconds for oil to heat up.
6. Add rest of Spice ingredients to pan and stir fry for 30-seconds.
7. Add Chicken & Marinade ingredients to pan and stir fry for about
4-minutes (unitl chicken is cooked through).
8. Add Vegetable Ingredients to pan and stir fry for about 2 or 3 minutes.
9. Stir Sauce ingredients and add to pan. After the sauce comes to a boil, cook for about 1-minute (unitl sauce thickens).
10. Stir to coat other ingredients in pan with thickened sauce.
11. Pour onto platter and serve warm. 

Hi Antilope~ some really great sounding recipes, thank-you!! I did try your Hot & Sour Soup and really enjoyed it a lot. My dh won't go to Chinese restaurants with me so this is perfect and he liked it too! I did write a review for you, it's on pg. 2. I'll try your fried rice next then maybe the Kung Pao Chicken. I make my fried rice very similar to your recipe, but have never added the sesame oil. Such a great idea.

Thanks for everything!!

Have a nice evening.

Hey Carolyn, thanks so much for the tip on cooking rice too! Never thought about freezing it.