zz VEGETABLE FRIED RICE 0516
Yield: 24 portions
|PAM® High Yield Canola Cooking Spray, as needed||64144 07263|
|Egg Beaters® Liquid Eggs, thawed||29000 03169||3 cups|
|Peanut oil||1/3 cup|
|Gingerroot, fresh, grated||1/3 cup|
|Red bell peppers, chopped||3 cups|
|Carrots, julienned||3 cups|
|Broccoli florets||3 cups|
|Green onions, sliced on bias||3 cups|
|Garlic, minced||12 cloves|
|Brown rice, cooked and cooled||3 quarts|
|Sesame oil||1/4 cup|
|La Choy® Lite Soy Sauce||27000 53668||1 cup|
- Spray 12-inch skillet with PAM® High Yield Canola Cooking Spray; heat over medium heat. Add Egg Beaters® Liquid Eggs; cook without stirring until edges and bottom begin to set. Lift uncooked portion and gently turn to scramble. Continue cooking until set; remove from skillet, cover and keep warm.
- Preheat flat top tilt skillet or grill. Add peanut oil and heat through.
- Add ginger and sauté 30 seconds or until aromatic. Add bell peppers, carrots, broccoil and green onions. Sauté 3 minutes or until vegetables become crisp-tender.
- Add garlic and sauté 30 seconds or until aromatic. Add cooked rice, then cooked Egg Beaters®; sauté 3 minutes. Remove from heat and add sesame oil and La Choy® Lite Soy Sauce.
- Serve warm.