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Recipe
Chicken “Fried” Rice
Ingredients (75 and 150 Servings)
75 Servings
½ cup Ginger, finely minced or grated
¼ cup Garlic clove, minced
2 quarts Chicken stock, low sodium
2 pounds InHarvest Black Pearl Medley, converted, dry
3½ pounds Chicken thighs, skinless, cooked, diced
4 cups Carrots, peeled and diced
1 cup Kikkoman Less Sodium Soy Sauce
2 tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
4 cups Peas, frozen, thawed
1 cup Eggs, scrambled and cooked
1 cup Scallions, thinly sliced
150 Servings
1 cup Ginger, finely minced or grated
½ cup Garlic clove, minced
4 quarts Chicken stock, low sodium
4 pounds InHarvest Black Pearl Medley, converted, dry
7 pounds Chicken thighs, skinless, cooked, diced
8 cups Carrots, peeled and diced
2 cups Kikkoman Less Sodium Soy Sauce
¼ cup Toasted sesame oil
8 cups Peas, frozen, thawed
2 cups Eggs, scrambled and cooked
2 cups Scallions, thinly sliced
Instructions
In a large pot, combine the ginger, garlic and chicken stock and bring to a boil.
Into each full-size 2-inch steamtable pan place 2 pounds InHarvest Black Pearl Medley, 3½ pounds chicken, 4 cups carrots, 1 cup soy sauce, 2 tablespoons sesame oil and 2½ quarts hot stock mixture. Stir well to combine and distribute the ingredients. Cover the pan tightly with parchment paper and foil. Cook in a 350°F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.
Remove the pan from the oven, remove the foil and paper, and stir in 4 cups peas, scrambled eggs and 1 cup scallions to each pan. Let stand, covered, for 10 minutes. Hold at or above 140°F until service. Stir well before serving.
