52 ounces converted rice
3 1/3 cups water
1 cup soy sauce
1 tablespoon granulated sugar
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon ground ginger
28 ounces eggs
24 ounces chopped green onions
Servings: 50
1. Place 1 lb 10 oz rice and 1 2/3 cups water in each of two 12x4x10-inch pans. Steam uncovered for 15 minutes or until all of the liquid has been absorbed. Rice will be firm.
2. Mix together soy sauce and spices. Set aside.
3. Grease griddle lightly with cooking oil. Preheat to 300°F. Place eggs on griddle. Spread thin, scramble, and chop into small pieces. Add chopped onions and continue to cook 3-4 minutes until onions are tender. Add steamed rice and blend well.
4. Drizzle soy sauce mixture over rice. Cook, turning frequently until mixture reaches 160°F. Place in 12x10x4-inch pan. Serve 3 oz with No. 12 dipper.
3 1/3 cups water
1 cup soy sauce
1 tablespoon granulated sugar
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon ground ginger
28 ounces eggs
24 ounces chopped green onions
Servings: 50
1. Place 1 lb 10 oz rice and 1 2/3 cups water in each of two 12x4x10-inch pans. Steam uncovered for 15 minutes or until all of the liquid has been absorbed. Rice will be firm.
2. Mix together soy sauce and spices. Set aside.
3. Grease griddle lightly with cooking oil. Preheat to 300°F. Place eggs on griddle. Spread thin, scramble, and chop into small pieces. Add chopped onions and continue to cook 3-4 minutes until onions are tender. Add steamed rice and blend well.
4. Drizzle soy sauce mixture over rice. Cook, turning frequently until mixture reaches 160°F. Place in 12x10x4-inch pan. Serve 3 oz with No. 12 dipper.
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