Panda Express-Style Fried Rice with Day-Old Jasmine

Why You’ll Love This Recipe

• Chewy, separate grains with a real wok-kissed smokiness—just like your favorite takeout.
• Simple, accessible pantry ingredients and a quick 8-minute stir-fry once you’re at the stove.
• Balanced flavor: savory soy, sweet carrots, fresh scallions, soft egg curds, and a whisper of toasted sesame.
• Works in a wok or a regular skillet, with easy tips for same-day rice.

Grocery List

• Produce: Scallions (green onions), frozen peas and diced carrots
• Dairy: Eggs
• Pantry: Jasmine rice, low-sodium soy sauce, neutral oil (canola or peanut), toasted sesame oil, sugar, white pepper, kosher salt

Full Ingredients

For the Fried Rice

• 4 cups cold cooked jasmine rice (ideally day-old; from 1 1/2 cups uncooked)
• 2 tablespoons neutral oil (canola or peanut), divided
• 3 large eggs, lightly beaten with 1/8 teaspoon kosher salt
• 1 cup frozen peas and diced carrots, thawed and patted dry
• 3 scallions, thinly sliced; whites and greens separated
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper
• Kosher salt to taste

Seasoning Sauce

• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon water

If Starting from Uncooked Rice (Make Ahead)

• 1 1/2 cups jasmine rice
• 1 3/4 cups water
• 1/4 teaspoon kosher salt

Step-by-Step Instructions

Step 1: Cook and Chill the Rice

Rinse 1 1/2 cups jasmine rice in cool water until it runs mostly clear. Combine rice with 1 3/4 cups water and 1/4 teaspoon kosher salt in a pot or rice cooker. Cook according to appliance instructions or bring to a simmer on the stovetop, cover, and cook on low for 12 minutes; rest 10 minutes off heat. Spread rice on a sheet pan to cool, then refrigerate uncovered for at least 4 hours or overnight to dry the grains.

Step 2: Mix the Seasoning Sauce

In a small bowl, stir together 2 tablespoons low-sodium soy sauce, 1/2 teaspoon sugar, and 1 teaspoon water until the sugar dissolves. Keep this by the stove so you can add it at the right moment.

Step 3: Prep the Stir-Fry Station

Break up any cold rice clumps with clean hands or a fork so the grains are separated. Beat the eggs with 1/8 teaspoon salt. Slice scallions, keeping whites and greens separate. Thaw peas and carrots, then pat dry to minimize sputtering. Have oil, white pepper, sesame oil, and a spatula ready.

Step 4: Preheat the Wok and Scramble the Eggs

Heat a carbon-steel wok or 12-inch skillet over high heat until a faint wisp of smoke appears, about 1–2 minutes (roughly 450–500°F surface temperature if using an infrared thermometer). Add 1 teaspoon of the oil, pour in the beaten eggs, and scramble just until softly set, 30–45 seconds. Transfer eggs to a bowl.

Step 5: Stir-Fry Aromatics and Veg

Add the remaining oil to the hot pan. Toss in the scallion whites; stir-fry for 15 seconds until fragrant. Add peas and carrots; stir-fry 60–90 seconds until warmed through and glossy.

Step 6: Fry the Rice for Wok-Kissed Flavor

Add the cold rice. Spread it into an even layer and let it sizzle undisturbed for 60–90 seconds to develop toasty spots. Flip, then cook another 60 seconds. Pour the seasoning sauce around the perimeter of the pan (not directly on the rice) so it hits the hot metal and evaporates slightly. Toss constantly for 60–90 seconds to coat every grain.

Step 7: Finish and Serve

Return the eggs to the pan, breaking them into bite-size pieces. Add white pepper and the scallion greens; drizzle in the toasted sesame oil. Toss 20–30 seconds. Taste and add a pinch of salt if needed. Serve immediately while hot and steamy.

Pro Tips

• Day-old rice is best: dried, firm grains fry instead of steam. In a pinch, spread freshly cooked rice on a sheet pan and chill uncovered 45–60 minutes.
• Preheat thoroughly: a lightly smoking pan ensures the rice gets toasty edges and a subtle smoky aroma.
• Don’t crowd: cook in two batches if your pan is smaller than 12 inches to keep the sizzle going.
• Season at the edges: adding soy around the pan lets it reduce on contact with hot metal for deeper flavor.
• Adjust salt last: soy brings sodium; taste before adding extra salt.

Variations

• Chicken Fried Rice: Stir-fry 1 cup diced cooked chicken with the peas and carrots.
• Garlic-Scallion: Add 2 minced garlic cloves with the scallion whites; reduce white pepper to 1/8 teaspoon.
• Brown Rice or Cauliflower: Swap in cold cooked brown rice or riced cauliflower; cook times are the same but use slightly less soy to start.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat in a hot skillet with 1 teaspoon oil, stirring 2–3 minutes until hot; or microwave covered for 60–90 seconds, stirring once. Freeze up to 2 months; thaw overnight in the fridge before reheating. Rice and chopped veg can be prepped a day ahead; keep eggs uncracked until cooking.

Nutrition (per serving)

Approximate values: 350 calories; 11 g fat; 48 g carbohydrates; 9–10 g protein; 2 g fiber; 560 mg sodium.