Fried Rice has become an American favorite and a popular recipe with SYSCO
everyday fried rice into an exciting dish that enhances your menu. Dress it up or
keep it simple—it’s a winner every time!
Yield: 12 servings
Ingredients
Weight
Measure
Method
Peanut or
vegetable oil
Garlic, chopped
Ginger, grated
Onion, yellow,
chopped
Carrot, finely
chopped
Ham, smoked, diced
Scallion, chopped
Red pepper flakes
7 1/2 oz.
9 oz.
1 lb.
3 oz.
1/3 cup
1 Tbsp.
1/2 Tbsp.
1 1/2 cups
1 1/2 cups
1 1/2 cups
1 cup
1/2 tsp.
In large skillet heat oil over high
heat; add garlic and ginger
and sauté 30 seconds. Add
onion and sauté 1 minute. Stir
in carrots, ham, scallions and
pepper and stir-fry 1 minute.
Remove from heat and cool.
Use as directed.
Cooked long grain
white rice, or
parboiled rice
Oyster sauce
Soy sauce
Sesame oil
Sugar, granulated
1 lb. 3 oz.
2 qt.
1/3 cup
2 Tbsp.
1 Tbsp.
1 Tbsp.
In large bowl or deep steam
table pan mix rice with cooled
vegetable-ham mixture. Mix in
oyster sauce, soy sauce, sesame
oil and sugar.
Dungeness or lump
crab meat, shrimp,
lobster, or mixture of
seafood
Cooked plain omelet
(12-egg), diced
Scallion, chopped
1 1/2 lb.
1 1/2 lb.
1 1/2 oz.
3 cups
12 large
eggs
3/4 cup
For Each Serving : To cook to
order, in a hot non-stick skillet
over high heat, stir-fry 1 cup rice
mixture 1-2 minutes or until hot.
Fold in 1/4 cup crab meat and
1/4 cup omelet and heat.
Fold in 2 Tbsp. chopped scallion
just before serving.
Serve as a first course or as an
accompaniment to grilled or
roasted meats, poultry or fish.
Variations: SYSCO's LA culinary team created Duck Confit Fried Rice, and a chef from West Florida recommends Cajun Fried Rice with a combination of white and wild rice.
