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Chicken “Fried” Rice

Image for Chicken “Fried” Rice
plate

Yield

75 and 150 Servings

kikkoman products used:

ingredients

75 Servings
½ cup Ginger, finely minced or grated               
¼ cup Garlic clove, minced           
2 quarts Chicken stock, low sodium               
2 pounds InHarvest Black Pearl Medley, converted, dry               
3½ pounds Chicken thighs, skinless, cooked, diced           
4 cups Carrots, peeled and diced               
1 cup Kikkoman Less Sodium Soy Sauce               
2 tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil               
4 cups Peas, frozen, thawed               
1 cup Eggs, scrambled and cooked               
1 cup Scallions, thinly sliced               

150 Servings
1 cup Ginger, finely minced or grated
½ cup Garlic clove, minced
4 quarts  Chicken stock, low sodium
4 pounds InHarvest Black Pearl Medley, converted, dry
7 pounds Chicken thighs, skinless, cooked, diced
8 cups Carrots, peeled and diced
2 cups Kikkoman Less Sodium Soy Sauce
¼ cup Toasted sesame oil
8 cups Peas, frozen, thawed
2 cups Eggs, scrambled and cooked
2 cups Scallions, thinly sliced

directions

In a large pot, combine the ginger, garlic and chicken stock and bring to a boil.

Into each full-size 2-inch steamtable pan place 2 pounds InHarvest Black Pearl Medley, 3½ pounds chicken, 4 cups carrots, 1 cup soy sauce, 2 tablespoons sesame oil and 2½ quarts hot stock mixture. Stir well to combine and distribute the ingredients. Cover the pan tightly with parchment paper and foil. Cook in a 350°F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.

Remove the pan from the oven, remove the foil and paper, and stir in 4 cups peas, scrambled eggs and 1 cup scallions to each pan. Let stand, covered, for 10 minutes. Hold at or above 140°F until service. Stir well before serving.

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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