Fried rice is a versatile, crowd-pleasing dish that’s perfect for feeding a large group. Its balance of savory flavors, tender vegetables, and fluffy rice makes it a quick, satisfying meal that can be customized to suit many tastes. This recipe is scaled to serve 20 people, ideal for parties, potlucks, or family gatherings.
Ingredients
- 10 cups uncooked jasmine rice (about 20 cups cooked)
- 1 1/4 cups vegetable oil (divided)
- 20 large eggs
- 6 cups diced onions (about 3 large onions)
- 8 cups mixed vegetables (carrots, peas, corn; fresh or frozen)
- 5 cups cooked chicken breast or pork, diced (optional)
- 1 1/4 cups soy sauce (adjust to taste)
- 1/2 cup oyster sauce (optional, for depth of flavor)
- 3 tablespoons sesame oil
- 2 tablespoons minced garlic (about 6 cloves)
- 2 tablespoons grated fresh ginger
- 4 scallions, thinly sliced (white and green parts separated)
- Salt and freshly ground black pepper, to taste
- Optional garnishes: chopped cilantro, toasted sesame seeds, lime wedges
Instructions
- Cook the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook 10 cups of rice according to package instructions, ideally using a rice cooker or stovetop method. Once cooked, spread the rice on large baking sheets or trays to cool and dry slightly—this helps prevent mushy fried rice.
- Prepare the eggs: In a large bowl, beat the 20 eggs with a pinch of salt. Heat about 2 tablespoons of vegetable oil in a very large wok or skillet over medium-high heat. Pour in the eggs and scramble quickly until just set but still moist. Remove from the pan and set aside.
- Sauté aromatics and vegetables: Add 1/4 cup vegetable oil to the wok on medium heat. Sauté minced garlic, grated ginger, and the white parts of the scallions until fragrant (about 1-2 minutes). Add diced onions and cook until translucent, about 3-4 minutes. Then add the mixed vegetables and cook until tender but still crisp, about 4-5 minutes.
- Add protein (if using): Stir in the cooked chicken or pork, heating through for 2-3 minutes.
- Combine rice and sauces: Increase heat to high. Add the cooled rice in batches, breaking up clumps with a spatula. Stir-fry continuously to evenly heat the rice without steaming it. Pour in soy sauce and oyster sauce evenly over the rice. Mix well to coat all grains without making it soggy. Season with salt and pepper to taste.
- Return eggs and finish: Add the scrambled eggs back to the wok along with the sesame oil and the green parts of the scallions. Toss everything together gently but thoroughly. Cook for another 2-3 minutes to blend flavors and heat through.
- Final adjustments and serve: Taste and adjust seasoning if needed. Transfer the fried rice to large serving trays or bowls. Garnish with optional chopped cilantro, toasted sesame seeds, or lime wedges if desired. Serve hot.
Tips
- Use day-old rice: Freshly cooked rice is too moist and sticky for frying. Cooking rice a day ahead and refrigerating it helps dry out grains for the best texture.
- Customize proteins and vegetables: Swap chicken for shrimp, tofu, or beef, and use whatever vegetables you have on hand like bell peppers or bean sprouts.
- Don’t overcrowd the pan: When cooking in batches, overcrowding causes steaming instead of frying. Use a very large wok or divide the recipe into smaller portions if needed.
- Store leftovers promptly: Cool fried rice quickly and refrigerate within 2 hours to avoid food safety risks.
Serving Suggestions
Fried rice is a complete dish on its own but pairs beautifully with a variety of Asian-inspired sides. Serve it alongside stir-fried vegetables, egg rolls, or crispy spring rolls for a fuller meal. Add a light cucumber salad or a bowl of hot and sour soup to balance the richness. For a casual buffet or potluck, provide soy sauce, chili sauce, and pickled vegetables as condiments so guests can adjust flavors to their liking.
Variations
This fried rice recipe is highly adaptable. For vegetarians, omit the meat and increase the vegetable quantity or add cubed firm tofu. For a seafood version, substitute cooked shrimp or crab meat. To make it spicy, add chopped fresh chili peppers or a drizzle of chili garlic sauce during the stir-fry stage. You can also experiment with different rice types, like brown rice for added fiber, though cooking times and texture will vary.
Storage and Reheating
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet or wok over medium-high heat, adding a splash of water or oil to loosen the rice and prevent sticking. Stir frequently until heated through evenly. Avoid reheating in a microwave if possible, as it can make the rice dry or unevenly heated. For longer storage, fried rice can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating thoroughly.
Frequently Asked Questions
Can I use freshly cooked rice instead of day-old rice?
Fresh rice tends to be too moist and sticky, which results in clumpy, mushy fried rice. If you must use freshly cooked rice, spread it out on a tray to cool and dry for at least 30 minutes before frying, and reduce added liquids.
How do I prevent fried rice from becoming soggy?
Use rice that’s been cooked and cooled well in advance. Avoid overcrowding the pan during stir-frying to ensure proper evaporation of moisture. Cook over high heat and add sauces gradually, mixing thoroughly but gently.
Can I make fried rice without eggs?
Yes, eggs are optional and can be omitted for dietary restrictions or preferences. You can increase the amount of vegetables or add tofu for extra protein and texture.
What’s the best oil to use for fried rice?
Neutral oils with high smoke points like vegetable, canola, or peanut oil work best. Sesame oil is used sparingly at the end for flavor but burns easily if used for frying.
How do I adjust the recipe for fewer people?
Simply divide the ingredient quantities proportionally. For smaller batches, cooking in a large skillet rather than a wok can be easier to manage and prevent overcrowding.
Is oyster sauce necessary?
Oyster sauce adds depth and a subtle sweetness but is optional. You can substitute with hoisin sauce or additional soy sauce, though the flavor profile will change slightly.
Can I prepare fried rice ahead of time?
You can prep ingredients like chopping vegetables and cooking rice in advance, but it’s best to cook and combine everything just before serving to maintain texture and freshness.
How do I make fried rice less salty?
Use low-sodium soy sauce and taste as you go, adding sauces gradually. You can also balance saltiness with a squeeze of lime or a sprinkle of sugar if needed.
What vegetables work best for fried rice?
Common choices include peas, carrots, corn, bell peppers, scallions, and bean sprouts. Use a mix of colors and textures for visual appeal and flavor complexity.
How long does it take to cook fried rice for 20 people?
Including prep and cooking, expect about 1.5 to 2 hours. Cooking rice ahead and prepping ingredients in advance reduces active cooking time significantly.
This fried rice recipe balances flavor, texture, and quantity to feed a crowd efficiently. Following these steps ensures a delicious, satisfying dish every time.
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