Yield: 25 Portions
Ingredient Amount
Vegetable oil as needed
Onions, minced 1 ½ Cups
Green Bell peppers, med dice ½ lb.
Cabbage, Napa, medium dice ½ lb.
Snow peas, bias cut in half ½ lb.
Carrots, medium dice, blanched ½ lb.
Shiitake mushrooms, medium dice ½ lb.
Egg, whisked to scramble 5 ea.
Rice, long grained, cooked, cold 12 Cups
Chinese sausage, med. dice ½ lb.
Kosher salt 1 Tbsp.
Freshly ground pepper 1 tsp.
Mushroom soy sauce 2 oz.
Method
NOTE: It's important to cook rice at least one day ahead and chill. On day 1, check with chef about cooking rice ahead for days 2+3.
1. Heat oil in wok add diced sausage and cook to render fat , add onions – stir-fry in fat until aromatic and beginning to brown.
2. One item at a time add carrots and then mushrooms in order, allowing time for each ingredient to begin browning before adding the next.
4. Add cabbage, snow peas and peppers all together, toss to combine with other ingredients but do not brown or cook.
3. Add rice to vegetable mixture, add mushroom soy sauce to rice, add sufficient oil to lubricate rice and keep it from sticking together. Season with salt, pepper while stir-frying until rice is hot and becomes brown..
4. When peas become bright green and rice is hot to the touch, add a small amount of oil to the sides of the wok and drizzle egg mixture around the top of the rice. As egg mixture cooks, fold it into the rice, toss, adjust seasoning and serve.