Ingredients
- 4 lbs white rice, raw
- 1 cup sesame oil
- 1/2 cup fresh garlic, peel and mince
- 1/2 cup fresh ginger, peel and ince
- 1.5 lbs carrots, wash, peel, slice
- 1 lb scallions, sliced
- 1 lb bok choy, wash, rinse, chop
- 1 lb peas, frozen
- 6 each eggs, whip
- 1 cup soy sauce, low sodium
- 3 tsp pepper (to taste)
- 2 lb shrimp, cooked
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Fried Rice with Shrimp
Servings: 50
Directions
- Cook rice the day before.
- Preheat grill to 425 degrees F. Add sesame oil.
- Add garlic, ginger, carrots, and scallions. Stir-fry quickly.
- Add cooked rice. Add soy sauce, stir-fry for 5 minutes, and then create a well in the rice mixture to pour in eggs and scramble until cooked. Incorporate egg into rice mixture.
- Add shrimp and frozen peas.
- Pan-up.
- Note: For tofu fried rice (3 lbs of tofu), sear (firm) cubed tofu into fryer rapid movement until tofu browns slightly (can prep a day ahead). Do not add eggs to the rice mixture; this is a vegetarian dish.
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