Wayne Gisslen

Basic Fried Rice

Preparation info
  • Portions:

    16

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 lb<

Method

Procedure

  1. Break up the rice to remove all lumps.
  2. Divide the rice and other ingredients into two or more batches, depending on the size of the pan or wok. Do no more than 1–2 lb (0.5–1