A bold mashup of fried rice and pancit canton—savory, garlicky, and loaded with noodles, veggies, and umami flavor. A comforting twist on takeout.
Ingredients You’ll Need
This ingredient list is refreshingly straightforward, but each element has a role to play in making Fried Rice Pancit Canton so unexpectedly irresistible. Trust me, these building blocks are the secret to nailing that balance of chewy, fluffy, and umami-rich!
- Instant pancit canton (2 packs): The backbone of the dish—stick with Lucky Me or your favorite brand, and don’t toss those seasoning packets!
- Day-old rice (2 cups): Using slightly dry, leftover rice prevents clumping and gives you that trademark fried rice texture.
- Eggs (2): Fluffy scrambled eggs add body and just the right dash of richness.
- Garlic (4 cloves, minced): Essential for depth—fried garlic infuses the oil and takes the whole dish up a notch.
- Onion (1 small, chopped): Adds sweetness and helps round out the flavors.
- Soy sauce (1 tbsp): Gives saltiness and umami; use just enough to coat every grain and noodle strand.
- Oyster sauce (1 tbsp, optional): For a flavorful boost and that glossy finish—totally worth it if you have it on hand!
- Oil (1 tbsp): Keeps everything sizzling and stops the noodles from sticking together.
- Salt and pepper: Finish off with a simple pinch of each to taste—the seasoning packets do most of the heavy lifting.
- Optional toppings (green onions, fried garlic, chili flakes): These add freshness, aroma, or a welcome hit of heat—feel free to play around based on your mood!
How to Make Fried Rice Pancit Canton
Step 1: Prep and Cook the Noodles
Start by boiling your instant pancit canton noodles according to package instructions—but be sure to save those flavor-packed seasoning packets! Drain the noodles once they’re just cooked through; overcooked noodles can fall apart during stir-frying, so aim for tender but still bouncy.
Step 2: Sauté the Aromatics
Heat up that oil in your wok or largest skillet over medium-high. When it shimmers, toss in minced garlic and chopped onions. Sauté until you get that lovely, almost-sweet aroma and your kitchen smells like comfort food central—about one to two minutes.
Step 3: Scramble the Eggs
Push the fragrant garlic and onions to one side of the pan. Crack in your eggs on the empty side, and let them set for a few seconds before gently scrambling. Once they’re mostly set, start to combine them with the aromatics—this ensures every forkful gets a bit of that rich egg.
Step 4: Add the Rice
Now for the star of the show—your day-old rice! Toss it right into the pan, breaking up any clumps as you go. Give it a few serious stirs so the rice picks up all that gorgeous flavor from the garlic, onions, and eggs.
Step 5: Stir-Fry with Noodles and Sauces
Add in the cooked noodles, seasoning packets, soy sauce, and optional oyster sauce. Using tongs or two spatulas, toss everything together until the noodles and rice are evenly mixed and coated. Keep stir-frying for another minute or two until everything is piping hot and ultra aromatic!
Step 6: Taste and Top
Give your Fried Rice Pancit Canton a final taste—now’s the time to adjust with a little salt or pepper, if needed. Scoop onto plates or bowls, then layer on those optional toppings. Green onions add freshness, fried garlic a toasted crunch, and chili flakes bring the zing!
How to Serve Fried Rice Pancit Canton
Garnishes
Don’t underestimate the power of good garnishes! A sprinkle of fresh green onions brings a pop of color and a delicate bite, while crispy fried garlic (homemade or from the store) infuses another level of aroma. For spice lovers, chili flakes or even a drizzle of chili oil works wonders—these little touches turn everyday Fried Rice Pancit Canton into something eye-catching and restaurant-worthy right at home.
Side Dishes
Pair this hearty main with a light, crunchy side like a cucumber salad to balance the richness, or serve with classic Filipino lumpia (spring rolls) for a true comfort meal. A simple bowl of clear soup on the side can also refresh your palate between those savory, satisfying bites.
Creative Ways to Present
Why not have some fun with presentation? Try piling the Fried Rice Pancit Canton into a hollowed-out pineapple or serve family-style on a colorful platter with toppings in little bowls. For a playful twist, use individual noodle bowls and let everyone build their own, customizing with their favorite toppings or even a fried egg on top.
Make Ahead and Storage
Storing Leftovers
If you wind up with extra Fried Rice Pancit Canton (let’s be real: it’s so tasty, that’s rare!) just spoon it into an airtight container. It’ll stay fresh for up to 3 days in the fridge, making for some truly enviable leftovers at lunchtime.
Freezing
While freezing is possible, keep in mind noodles can become a bit softer when thawed. To freeze, portion into freezer-safe bags and remove as much air as possible—this helps retain the best texture and flavor for up to one month.
Reheating
For the best results, reheat Fried Rice Pancit Canton in a hot skillet with a splash of water or broth. Stir gently until everything’s heated through (about 2–3 minutes). This method revives both the texture and those layered flavors.
FAQs
Can I use fresh rice instead of day-old for Fried Rice Pancit Canton?
Day-old rice is best since it’s dry and less likely to turn mushy, but if you’re pressed for time, spread fresh rice on a plate and let it cool uncovered for 20–30 minutes before using.
What protein can I add to make Fried Rice Pancit Canton more filling?
You can toss in cooked chicken, shrimp, or even tofu—just add your protein after the eggs and before the rice to let them soak up those aromatic flavors.
Is oyster sauce necessary, or can I leave it out?
Oyster sauce adds a savory depth and slight sweetness, but if you don’t have it on hand, simply substitute with a bit more soy sauce or a sprinkle of sugar for balance.
How spicy can I make this dish?
As spicy as you like! Add chili flakes to taste, or serve with a side of hot sauce so everyone can customize their own Fried Rice Pancit Canton experience.
Can I double the recipe for a crowd?
Absolutely! Just make sure to use a large pan or wok so everything stirs together evenly, and scale the seasoning up with care—taste as you go for best results.
Final Thoughts
There’s just something magical about the way Fried Rice Pancit Canton brings together beloved Filipino flavors and the humble joy of fried rice. Whether you keep it classic or pile on the toppings, this dish is sure to earn a permanent spot in your comfort food rotation. Time to fire up the stove and give it a try—you’re going to love every bite!
Print
Fried Rice Pancit Canton Recipe
- Total Time: 20 mins
- Yield: 3–4 servings
- Diet: Vegetarian
Description
A bold mashup of fried rice and pancit canton—savory, garlicky, and loaded with noodles, veggies, and umami flavor. A comforting twist on takeout.
Ingredients
Pancit Canton & Rice
- 2 packs instant pancit canton noodles (Lucky Me or similar), cooked and drained (reserve seasoning packets)
- 2 cups day-old rice
Aromatics
- 4 cloves garlic, minced
- 1 small onion, chopped
Sauces & Seasonings
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- Salt and pepper, to taste
Other
- 2 eggs
- 1 tbsp oil
Optional Toppings
- Green onions, sliced
- Fried garlic
- Chili flakes
Instructions
- Prep the Noodles: Cook the instant pancit canton noodles according to package instructions, but just until al dente. Drain well and set aside, making sure to reserve the seasoning packets.
- Sauté Aromatics: Heat oil in a large pan or wok over medium heat. Add minced garlic and chopped onion, sautéing until fragrant and just turning golden, about 1–2 minutes.
- Scramble the Eggs: Push the aromatics to one side of the pan. Crack in the eggs and scramble them, stirring until just set.
- Add Rice: Add the day-old rice to the pan. Toss and break up any clumps, mixing thoroughly with the aromatics and eggs for even distribution.
- Add Noodles & Seasoning: Add the cooked noodles to the pan, along with the reserved seasoning packets, soy sauce, and oyster sauce (if using). Stir well to combine, ensuring everything is evenly coated and heated through, about 2–3 minutes. Season with salt and pepper to taste.
- Serve & Garnish: Transfer to plates or a serving platter. Top with your choice of green onions, fried garlic, and chili flakes for extra flavor and crunch.
Notes
- Day-old rice works best as it’s less sticky and fries better than freshly cooked rice.
- Mix in leftover vegetables or proteins like chicken, shrimp, or tofu for a more filling meal.
- Adjust seasonings to personal taste and spice preference.
- You can use any brand of instant pancit canton.
- For extra crisp texture, let the rice sit undisturbed in the pan for 1 minute before tossing during stir-fry.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Filipino-Asian Fusion
Nutrition
- Serving Size: 1 generous bowl
- Calories: 400
- Sugar: 3g
- Sodium: 970mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 82mg