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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is the recipe I use for Fried Rice when I make it at the school. I usually leave the rice separate from everything else because the kids eat more that way, you can use ground beef or diced chicken for the meat. Ingredients:
4 liters rice |
8 liters water |
10 lbs chicken breasts or 5 lbs diced cooked chicken or 5 poinds hamburger |
1 lb green onions or 4 large white onions |
8 bell peppers, preferable 4 green and 4 red |
8 sticks celery |
2 lbs frozen peas |
4 lbs california-blend frozen vegetables |
1/2 cup minced garlic |
soy sauce, to taste |
30 eggs, beaten |
Directions:
1. 1. Cook rice in a large heavy pot.
2. 2. Bake chicken at 375 F for 35 minutes, or until fully cooked. Cool and dice. Can cut out this step by using cooked diced chicken. Or cook hamburger, rinse with hot water to get rid of excess fat.
3. 3. Defrost frozen vegetables and peas until they can be separated.
4. 4. Meanwhile chop green onion (or dice white onion), dice peppers, and slice celery.
5. 5. Set flat-top grill to 375 F spray with cooking spray. Fry green onions, peppers and veggies until cooked. Divide into 4 roasting pans.
6. 6. Scrap grill. Coat with cooking spray.
7. 7. Cook chicken 1/2 at a time and stir in half of the garlic.
8. 8. Add half of the rice and mix together, season with soy sauce.
9. 9. Divide between 2 pans. Repeat with remaining chicken, garlic and rice.
10. 10. Scrap grill again, spray with cooking spray and scramble fry eggs. Divide between the 4 pans and mix together.
11. NOTES: I found the kids eat more if the rice and everything else isn’t mixed.
12. Mix together meat, veggies, garlic, eggs, soy sauce. Leave rice plain. To serve: put rice on plate and top with meat mixture.
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