Precooked Scrambled
Stir-Fried Rice
Serving Size: 50
Ingredients
- 3¼ lb. Parboiled long grain brown rice
- 2 t Salt
- 1¹/³ cups Light soy sauce, reduced sodium
- 2½ quarts Water
- ¼ cup Oil
- 3 cups Sunny Fresh® Precooked Scrambled Eggs, thawed
- 3 cups Onions, frozen diced
- 2¼ lbs. Pea and carrot mix, frozen
Preparation
Rice: In a 12" x 20" x 4" pan that has been sprayed with food release spray, add rice and salt. Pour water and soy sauce over rice mixture. Cover the pans with a lid or aluminum foil.
Steamer or Combi-Oven: Steam for approximately 45 min. or until rice is tender and fluff with a fork.
Convection Oven: Bake at 350ºF for approximately 45-50 min. or until rice is tender and fluff with a fork.
Remaining ingredients: Heat the oil in a braising pan, steam-jacketed kettle, or stockpot then add the onions. Sauté the onions for 3-5 min. Add the eggs to the onions. Cook over medium heat, stirring frequently and breaking down the eggs to bite size pieces. Cook for 4 min. longer. Add the peas and carrots. Cook for 3 more min. Set aside until rice is finished cooking.
Assembly
When rice is finished cooking, mix together the egg mix and rice. Serve the Fried Rice immediately or cover the with a lid, plastic wrap, or aluminum foil and place them in the warmer until ready for service.