Fried Rice Large Batch Recipes
FRIED RICE, LARGE BATCH
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.
Provided by tasb395
Categories Chicken
Time 1h15m
Yield 80
Number Of Ingredients 11
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.
Nutrition Facts : Calories 287.6, Fat 7.4, SaturatedFat 2.2, Cholesterol 115.6, Sodium 81.7, Carbohydrate 35.6, Fiber 1.5, Sugar 1.2, Protein 17.8
BIG-BATCH RICE
This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.
Provided by Anna Stockwell
Categories Rice Vinegar Sunday Stash Small Plates Kid-Friendly Freeze/Chill Dinner Quick & Easy
Yield 14 cups (12-14 servings)
Number Of Ingredients 3
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.
EASY FRIED RICE
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
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