Fried Rice Recipe
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Safest Choice™ pasteurized shell eggs | 6 ea | 12 ea | 24 ea | 36 ea |
| Celery (diced) | 1/2 c |
1 c |
2 c |
3 c |
| Bok choy (cut into thin strips) | 1/2 c | 1 c |
2 c |
3 c |
| Carrots (shredded) |
1 c |
2 c |
4 c |
6 c |
| White rice (cooked) | 6 c |
1 gal |
2 gal |
3 gal |
| Sesame oil | 2 Tbsp |
1/4 c |
1/2 c |
3/4 c |
| Olive oil | 4 Tbsp | 1/2 c | 1 c |
1 1/2 c |
| Soy sauce | 4 Tbsp | 1/2 c | 1 c |
1 1/2 c |
| White pepper | 1/8 tsp | 1/4 tsp |
1/2 tsp |
3/8 tsp |
Method of Preparation
1. In a sauté pan heat the olive oil and sesame oil. Add the celery, bok choy, and carrots and sauté until al dente.
2. Move vegetables to the side in the pan and add the eggs. Scramble the eggs.
3. Add the rice, soy sauce, and pepper to the eggs. Add white pepper to taste. Toss to combine all ingredients well and heat through.
Chef Notes
Garnish with green onions or nuts
Recipe Nutrition Info
Serving: 1 cup
