Fried Rice Large Batch Recipes

BIG-BATCH RICE

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.

FRIED RICE, LARGE BATCH

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.

SALMON FRIED RICE

Steps:

• Cook the rice according to the package directions. Spread the rice onto a large parchment lined baking sheet and refrigerate for at least 1 hour (or overnight). (Or you can use leftover cooked rice.)
• Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
• Place the salmon on the baking sheet, and season it lightly with salt and pepper. Drizzle with the lime juice, tamari and maple syrup. Bake the salmon until it's medium rare-it should flake around the edges but still look quite pink in the middle (it will finish cooking later)-about 8-15 minutes, depending on the thickness of your fillet. Remove the salmon from the oven and let cool slightly. Using two forks, coarsely flake the salmon (discard the skin).
• In the meantime, heat 2 tablespoons of the vegetable oil in a 12-inch skillet (or large wok) over medium-high heat. Add the red pepper and zucchini. Cook, stirring often, until the vegetables start to soften, about 2 minutes. Add the greens. Continue cooking, stirring occasionally, until the greens are wilted, about 1-2 minutes.
• Scrape the vegetables to one side of the pan and add the scallions, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Stir everything together, then transfer the vegetables to a plate or bowl.
• In the same skillet heat the remaining 2 tablespoons of oil. Add the rice and toss to coat. Cook, stirring occasionally, until the rice is glazed in the oil and is starting to crisp up, about 2-5 minutes (brown rice will take longer than white).
• Add the vegetables back into the skillet, along with the tamari, fish sauce and maple syrup. Stir well until everything is evenly coated. Remove the pan from the heat and fold in the salmon. Squeeze in the juice from 1/2 lime and season with salt or more fish sauce to taste. Stir in a few dashes of chile sauce (you can go as spicy or mild as you like).
• Serve the fried rice in shallow bowls. Sprinkle with chopped mint and/or cilantro and peanuts or cashews. If you'd like, drizzle with chile sauce! DEVOUR.