Heat large wok over high heat. Add oil and heat until very hot. Add eggs and scramble over high heat about 20 seconds or until eggs are puffy and cooked through. Add yellow onions and stir 1 minute until translucent, breaking up large pieces of egg with spatula. Add one or more Optional Ingredients and stir 1 to 2 minutes until heated through. Add rice and stir 2 to 3 minutes, breaking up any clumps and tossing until rice is fluffy, separated, and heated through. Add soy sauce and stir until evenly mixed. Add green onions and toss well.
ingredients
1/4 cup vegetable oil
12 eggs, beaten
2 yellow onions, chopped
24 cups steamed long-grain rice, warm or at room temperature
1 cup Kikkoman Soy Sauce or Kikkoman Less Sodium Soy Sauce
6 green onions, chopped
Optional Ingredients:
8 ounces smoked ham, Chinese roast pork or cooked Chinese
sausage, chopped
2 to 3 cups chopped cooked chicken, shrimp or beef
2 to 4 cups chopped carrots, celery, bean sprouts, zucchini, green peas, green or yellow string beans, long beans or yellow squash
1 cup toasted peanuts, pine nuts or almonds (if using, add last with green onions)
directions
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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