Side view of a serving of Culinary Farm Fried Rice.

Culinary Farm Fried Rice

Students will love this seasonal fried rice made with simple ingredients.

This school recipe stars U.S.-grown long grain brown rice and was developed by Chef Jason Hull of USA Rice’s K-12 Chef Advisory Board

  • Servings
    50
  • Serving Size
    1¼ cup

Ingredients

  • 1½ cups vegetable oil
  • 2¼ quarts water
  • 2¼ quarts long grain brown rice or white rice
  • 1½ cups tamari or soy sauce
  • 1½ cups high heat vegetable oil
  • 1½ cups granulated sugar
  • 3 tbsp white pepper
  • 3 tbsp kosher salt
  • 3 yellow onions, chopped small
  • 6 bunches green onion, chopped small, whites/greens separated
  • 8 carrots, peeled, chopped small
  • 3 lbs frozen peas, thawed (can use 5 lbs frozen pea/carrot mix: omit above carrots)
  • 1lb mushrooms, chopped small
  • 4 bunches asparagus, chopped small
  • ½ cup garlic, minced
  • 24 eggs, scrambled or 3 cups

Directions

  • In a large roaster or pot over medium heat add oil, water, and rice, bring to a boil, cover for 25-30 minutes until rice is cooked.
  • Set aside to cool in fridge overnight on sheet pans no more than 2 inches high.
  • In medium heat pan or skillet add some oil, whites of onions with some green onions, add eggs to scramble, season with salt. Set aside.

    In Equal Batches:
  • In medium high heat in a large pan or large skillet, add oil, garlic, yellow onion, carrots, mushrooms, asparagus and sauté for a few minutes, add rice smashing clumps and stirring consistently.
  • Add tamari, salt, white pepper, sugar and eggs. Sauté and mix to finish.

Recipe Notes

Per Serving:
1 ¼ oz Grain (Non-Whole Grain if using white rice)
¾ oz M/MA
¼ cup Other Veg
⅛ cup Starchy Veg
⅛ cup Additional Veg