Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.
Panda Express Fried Rice
2 1/2 cups uncooked white rice
3 large eggs
1 cup frozen corn
1 cup frozen peas
1 medium onion, diced
1/4 cup low sodium soy sauce
1/8 tsp. pepper
2 tablespoons vegetable oil
Cook your rice however you usually prep it. Or, if you have leftover rice, take that out of the fridge and warm it up a bit to get it soft.In a large skillet, cook your eggs (break them apart like scrambled eggs), corn, peas and onions in vegetable oil until the onions are translucent. Add in a couple pinches of salt and pepper. If you have meats in your fried rice, you can cook them with this step. Just make sure they’re small cube/bite-size pieces to keep the size of the ingredients relatively the same.
Add in the rice. Keep folding it with the veggies until well-combined. If your rice is hard (from the fridge), try to let it sit in the warm skillet for a little bit and then break it up. You want to make sure there are no big lumps of rice.
Pour the soy sauce over the rice. You might want to do this slowly in case it gets too salty for you or in case the rice doesn’t soak up all the soy sauce (at this point, it would mean you need more rice). I’d pour it in 1 circle around the skillet at a time and then mix it altogether and see if there is any rice that’s still white.
Continue mixing it together until all incorporated and you see no white rice kernels. Sprinkle pepper on top and mix together one last time. Taste it to make sure it’s to your liking.