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Crowd Size Chicken Fried Rice

Chicken.delights's picture
Ingredients
  Long grain rice 4 Cup (64 tbs)
  Soy sauce 5 Ounce (1 Bottle)
  Cooking oil 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Finely chopped cooked chicken/Turkey 3 Cup (48 tbs)
  Finely chopped green onion with tops 3⁄4 Cup (12 tbs) (1 1/2 Bunch)
  Canned chopped mushrooms 4 Ounce, drained (1 Can)
  Eggs 6 Small, beaten
  Cooking oil 2 Tablespoon
Directions

In Dutch oven combine rice, soy, the 1/4 cup oil, salt, and 7 cups water.
Bring to boiling; stir once or twice.
Cover tightly; reduce heat and simmer till rice is tender and liquid is absorbed, about 14 minutes.
Remove from heat.
Divide rice mixture between 2 large saucepans.
Combine chicken, onions, and mushrooms; stir half into each pan.
In a 12-inch skillet cook eggs and 1/4 teaspoon salt in the 2 tablespoons oil till well cooked throughout, lifting and breaking up eggs with spatula.
Remove from heat.
Using a pastry blender, break up eggs into tiny pieces.
Stir half the eggs into each pan of rice mixture.
Cook over low heat, stirring occasionally, till heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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