Precooked Scrambled

Stir-Fried Rice

Serving Size: 50

Stir-Fried Rice


  • 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


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.


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.