Easy Island Fried Rice for a Crowd of 75

A great side dish for luaus, camps, youth conferences or family reunions. Makes about 44 cups and yields roughly 75–100 servings.

Ingredients

• 12 cups long-grain white rice, uncooked (about 5 lb 4 oz)
• 2 white onions, chopped
• 1 (16 oz) bag frozen peas & carrots
• 4 tablespoons minced garlic
• 2 quarts water
• 3 quarts chicken broth
• 8 large eggs
• 2 cups soy sauce
• 1/2 cup sesame oil

Optional

• 4 cups cooked ham, diced (or 2 cans spam, diced)

Special equipment

• 2 disposable full-size roasting pans (20″ x 13″ x 3″)
• 2 large flat baking sheets (for stability)

Instructions

1. In a large stock pot, combine water, chicken broth and salt; bring to a rolling boil.
2. Preheat oven to 350°F. Lightly spray a full-size roasting pan and set a baking sheet under it. Tear a large sheet of foil to cover later.
3. Place 12 cups uncooked rice, chopped onion, frozen peas & carrots and minced garlic in the roasting pan and spread evenly.
4. Carefully pour the boiling liquid over the rice and stir to mix thoroughly.
5. Immediately cover tightly with foil, crimping the edges for a good seal. Bake 45–50 minutes, or until rice is tender.
6. About 15 minutes before the rice is done, cook the meat (if using) in a sauté pan. Whisk the eggs, add to the pan and scramble until cooked.
7. When rice is done, remove foil and scoop half into the second roasting pan. Evenly divide soy sauce, sesame oil, eggs and meat between the two pans and toss to mix. Fluff with forks or spoons to break up clumps, then break apart any remaining chunks by hand once cool enough to handle. Reheat briefly in a 350°F oven if needed.

Make-ahead note

• Keep warm, covered with foil, in a 150°F oven or in a covered slow cooker on LOW. Add a little water if needed to prevent drying.
• Fluff the rice immediately before serving.

Recipe notes

Choose a deep, 3″ full-size disposable steam pan (about 15 quarts) to allow room for rice expansion and even cooking. While 12 cups uncooked rice produces roughly 36 cups cooked, adding vegetables and meat increases total volume—plan portions conservatively but expect plenty for 75 guests.

Family Size: Easy Island Fried Rice

This smaller version uses the same oven method to produce perfect rice for everyday meals and serves about 4 people.

Ingredients for the rice

• 1 1/3 cups long-grain rice
• 2 1/3 cups water
• 1 1/2 tablespoons butter
• 1 teaspoon table salt
• Aluminum foil

For the fried rice

• 1/2 cup vegetable oil (divided; use sesame oil if available)
• 1 cup cooked ham, pork, or spam, cubed
• 1/2 white onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas & carrots
• 4–5 cups cooked, slightly cooled rice
• 6 green onions, sliced
• Optional: 1 (8 oz) can water chestnuts, sliced
• 3 large eggs, whisked
• 3 tablespoons soy sauce

Instructions (family size)

1. Preheat oven to 375°F (conventional) or 350°F (convection).
2. Heat the water, butter and salt until boiling, either in the microwave or on the stove.
3. Place rice in an oven-safe dish, pour boiling liquid over it, mix and cover tightly with foil.
4. Bake 23–25 minutes until tender. If needed bake 2–4 more minutes. When done, spread the rice on a tray to cool slightly.
5. For the fried rice: heat 1/4 cup oil in a skillet or wok over medium. Cook onions until translucent, add meat and brown, then add garlic for 30 seconds. Add more oil if needed.
6. Stir in cooked rice and toss until lightly toasted and pale brown, about 3 minutes. Add peas & carrots, green onions and water chestnuts; cook 2–3 minutes until heated through.
7. Drizzle whisked eggs over the hot rice and scramble with a spatula into small bits. Toss with rice, add soy sauce and serve.