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.