Pandaexpresscopycathotandsoursoup Recipes
PANDA EXPRESS COPYCAT FRIED RICE
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
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
PANDA EXPRESS COPYCAT HOT AND SOUR SOUP
This is a clear broth soup flavored with vinegar, white pepper, chili garlic sauce and sesame oil. It contains button mushrooms, sliced tofu and diced green onions. Make sure to use white ground pepper and the sesame oil. Black pepper doesn't give the same taste. Those are the "secret ingredients" that give the soup the unique taste.
Provided by Wheres_the_Beef
Categories Clear Soup
Time 30m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring chicken broth to a simmer in a 3-quart saucepan.
- Add soy sauce, sliced button mushrooms, Chili Garlic Sauce and white pepper. Simmer for 5 minutes.
- Combine 3 Tbsp of cornstarch with 3 Tbsp of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to hot soup and stir well. Simmer for 3 or 4 minutes until soup is thickened.
- Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream, into soup. Stir soup slowly several times. Stop stirring and wait 30 seconds for egg to cook.
- Add tofu strips and green onions to soup. Stir well. Remove from heat.
- Add distilled white vinegar and sesame oil. Stir a few times and serve hot.
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