Large batch of basic fried rice

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Name: Flip's Fried Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 12 cups white rice cooled; 1/8 cup oil; 2 pcs Eggs; 2 tbs soy sauce; 1/4 cup green onion chopped; 1/3 cup peas & carrot mix thawed or fresh; 1 tsp sesame oil; 1 dash salt; 1 tsp minced garlic; 1 tsp minced ginger

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INGREDIENTS

12 cups white rice ; cooled
1/8 cup oil
2 pcs Eggs
2 tbs soy sauce
1/4 cup green onion ; chopped
1/3 cup peas & carrot mix ; thawed or fresh
1 tsp sesame oil
1 dash salt
1 tsp minced garlic
1 tsp minced ginger

INSTRUCTIONS

First cook the rice - then cool in refrigerator for at least an hour or two.

Next prep all ingredients.

Heat wok or large 12"-14"" deep fry pan to medium high

add oil - then scramble eggs

and spices (except salt)

if using fresh veg. add peas & carrots now (not green onions)

scramble eggs (and veg.) for 1-2 min. until eggs fully cooked.

reduce heat to medium

add cooled rice - stir and break up large clumps 1-2 min.

when rice is broken up nicely turn up heat to medium high

add peas & carrots if thawed now. - stir fry for 3-4 minutes.

add soy sauce and green onions - (add any additional spices, except salt, at this time)

stir fry for another 1-2 min. until rice is a consistent color

turn off heat

add sesame oil & a little salt - stir well - serve hot.

If adding meat cook separately first then add to egg scramble.

You can add any veg. or meat you like each brings own flavor to rice - great way to get rid of leftovers.

NOTES

I usually make 1/2 recipe once a week and use for dinner then lunches for a few days. You can add any meats or leftover vegetables for lots of variation. I usually add other spices (like crushed and whole red chilies, curry, or chili powder) and more garlic & ginger than the recipe calls for because I like my food hot.

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Flip's Fried Rice

12 cups white rice cooled
1/8 cup oil
2 pcs Eggs
2 tbs soy sauce
1/4 cup green onion chopped
1/3 cup peas & carrot mix thawed or fresh
1 tsp sesame oil
1 dash salt
1 tsp minced garlic
1 tsp minced ginger

First cook the rice - then cool in refrigerator for at least an hour or two.
Next prep all ingredients.  
Heat wok or large 12"-14"" deep fry pan to medium high
add oil - then scramble eggs
and spices (except salt)
if using fresh veg. add peas & carrots now (not green onions)
scramble eggs (and veg.) for 1-2 min.  until eggs fully cooked.
reduce heat to medium
add cooled rice - stir and break up large clumps 1-2 min.
when rice is broken up nicely turn up heat to medium high
add peas & carrots if thawed now. - stir fry for 3-4 minutes.
add soy sauce and green onions - (add any additional spices, except salt, at this time)
stir fry for another 1-2 min. until rice is a consistent color
turn off heat
add sesame oil & a little salt - stir well - serve hot.

If adding meat cook separately first then add to egg scramble.

You can add any veg. or meat you like each brings own flavor to rice - great way to get rid of leftovers.

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 12 Servings

Calories: 897
Calories from Fat: 96 (11%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 5.4g
Cholesterol 0mg		0 %
Sodium 5.2mg		0 %
Potassium 381.7mg		10 %
Total Carbohydrate 179.7g		53 %
	Dietary Fiber 7g	28 %
	Sugars, other 172.7g
Protein 15.7g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 897

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