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Fried Rice
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Author:
Chef | | Time: N/A Difficulty: N/A Serving Size: Servings: 50 | | Ingredients: |
40 ounces rice
3 quarts water
2 teaspoons salt
24 ounces frozen peas
11 ounces eggs (about 6 total)
2 teaspoons salt
2 tablespoons vegetable oil
1 pound chopped onions
8 ounces carrots, shredded
3/4 cup vegetable oil
1 cup soy sauce
| | Instructions:
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1. Cook rice according to directions. Do not overcook. Let cool.
2. Cook peas and drain. Set aside.
3. Break eggs into bowl and stir until yolks and whites are mixed. Add salt. Cook eggs in oil, stirring to break into small pieces. Set aside.
4. Sauté onions and carrots in oil until tender. Add rice and cook until heated.
5. Add soy sauce to rice mixture, stirring to mix evenly. Stir in peas and eggs. Serve at once.
2 minutes 12 oz sliced green peppers, 12 oz sliced mushrooms, 4 oz chopped scallions. Stir vegetables into cooked rice. Add 8 oz chopped pimientos.
VARIATIONS:
Confetti Rice. Delete peas, egg, carrots, and soy sauce. Cook rice until almost done. heat oil in fry pan. Sauté for 2 minutes 12 oz sliced green peppers, 12 oz sliced mushrooms, 4 oz chopped scallions. Stir vegetables into cooked rice. Add 8 oz chopped pimientos.
Fried Rice with Almonds. Cook 3 lb rice according to directions. Sauté 4 oz chopped onions and 4 oz chopped green peppers in 1 cup vegetable oil. Add cooked rice, 1 Tbsp pepper, 1 tsp garlic salt, 1/2 cup soy sauce, and 2 lb slivered almonds. Add salt if needed. Bake until heated.
Fried Rice with Ham. Delete peas. Reduce chopped onions to 4 oz. Increase carrots to 12 oz. Add 4 oz sliced green onions, 12 oz sliced celery, and 1 lb chopped ham.
Plain Fried Rice. Heat a small amount of vegetable oil in tilting fry pan. Sauté 12 oz sliced celery and 4 oz onion until tender-crisp. Stir 10 lb cooked, cold rice into vegetable. Reduce heat and cover. Cook for 15-20 minutes. Pour 1 cup eggs over surface of hot rice, stir to mix. Cover and cook for 5 minutes. Stir in 1 cup soy sauce, 12 oz finely shredded carrots, and 6 oz thinly sliced green onion. Cover for 5 minutes. Take up in serving pans. Recipe portion, 4 oz.
Pork Fried Rice. Delete peas. Add 4 lb cubed, cooked pork. Fry 1 lb bacon. Use bacon fat for sautéing vegetables and rice. Crumble bacon and add.
Rice and Black-Eyed Peas. Cook 1 lb rice according to directions. Cook 3 lb 8 oz frozen black-eyed peas according to directions. Sauté 8 oz onion in 1/4 cup vegetable oil. Add hot rice and black-eyed peas. Stir to combine. Add 1 tsp ground allspice, 1 Tbsp dried whole thyme, and 2 tsp coarse ground black pepper. Heat until very hot. Stir in 4 lb fresh tomatoes (peeled, seeded, and diced), 2 cups chopped fresh parsley, and 1 lb shredded cheddar cheese.
Shrimp Fried Rice. Add 1 lb 8 oz cooked shrimp.
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