Fried Rice Large Batch Food

FRIED RICE, LARGE BATCH

Steps:

• 1. Cook rice in a large heavy pot.
• 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. Defrost frozen vegetables and peas until they can be separated.
• 4. Meanwhile chop green onion (or dice white onion), dice peppers, and slice celery.
• 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. Scrap grill. Coat with cooking spray.
• 7. Cook chicken 1/2 at a time and stir in half of the garlic.
• 8. Add half of the rice and mix together, season with soy sauce.
• 9. Divide between 2 pans. Repeat with remaining chicken, garlic and rice.
• 10. Scrap grill again, spray with cooking spray and scramble fry eggs. Divide between the 4 pans and mix together.
• NOTES: I found the kids eat more if the rice and everything else isn't mixed.
• Mix together meat, veggies, garlic, eggs, soy sauce. Leave rice plain. To serve: put rice on plate and top with meat mixture.

BIG-BATCH RICE

Steps:

• Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10-20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
• If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.

FRIED RICE

Steps:

• Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
• Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
• Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
• Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.