Select Page

1
2
3
4
5
6

 

Easy Island Fried Rice for a Crowd of 75

Easy Fried Rice

I developed this recipe because EVERY ONE loves Fried Rice and I desperately wanted Fried Rice for our Luaus.  But neither you, nor I, nor any of my dear, long-suffering friends are interested in spending hours in front of a hot wok, cooking 20 or 30 batches of fried rice.  Ain’t gonna happen.   SO – I came up with this quick and easy version of Fried Rice.  Is it the recipe I use when I’m fixing dinner for less than 20?  Nope.  Is it a darn good alternative for 100 – 400.  Absolutely.  In fact, I had enough compliments and recipe requests, that I’ve included a “Family Size” version as well.   It’s one of the more popular side dishes at our luau.

I started with the rice.  One of the absolute BEST ways to cook rice in a quantity is in the oven.  It’s a fool-proof, hands off method that turns out perfect rice every time.  The first time I tried it, I checked the rice about 15 minutes prior to the completion of the cooking time.  It was still slightly crunchy – and with guests due soon I was freaked out (it does happen, I just try to never show it).  But I steadfastly replaced the aluminum foil and said a small prayer.   When I removed the rice from the oven 15 minutes later – it was perfect.   It’s turned out perfect every time I’ve made it.

This is much easier than worrying about the rice overcooking and burning on the stovetop.   Kept covered it easily retains its heat for up to 45 minutes.  I’m officially in love.

You can make many versions of this:  Cheesy Mexican Rice by adding cheese, oregano and green chilis or simple plain white rice by omitting any of the add-ins with this recipe.  You can add some diced spam if you want to make it authentic Hawaiian.  Like shrimp, chicken or pork?  Go for it.  As for the veggies, nothing’s easier than a frozen package of peas & carrots!

Easy Fried Rice

Cooking rice in this quantity makes it difficult to effectively mix in the soy sauce and other ingredients.  Once cooked, it takes up most of the space in the large roasting pan.

The last time I served this, I was in a hurry and wasn’t able to easily, quickly and thoroughly mix in the soy sauce.  I ended up serving a pan of “fried rice” with large unappetizing pockets of plain white rice.  To add insult to injury, I had to transport the rice about 15 minutes to its final destination for serving.  Because I was short on room, I stacked several large, heavy containers on top of the rice, which turned it a into a gummy block.

I can tell you the 200 teens were very excited with the prospect of fried rice as part of a Chinese dinner.  They were less enthusiastic with my sub-par offering.  Fortunately, they have been taught the importance of kindness…

 

To keep our reputations intact, I’ve found a very effective solution:

1.  Simply pick up an extra aluminum roasting pan so that you have 2 total.  Once the rice comes out of the oven, remove half of it to the second pan.  Evenly divide the soy sauce, sesame oil, eggs and meat between the 2 pans.  Toss to mix well.  Simply take a couple forks or serving spoons and fluff it to break up any larger clumps.  The rice should retain its temperature well, but you can always put it back in the oven at 350 for about 20 minutes to re-heat if necessary.

2.  If you’re transporting this rice after cooking it, make sure you don’t stack anything on it.

3. Fluff it right before serving.   Since you have now divided the rice between 2 roasting pans, this gives you enough room in the pans to easily fluff it.

 

Pin for Later

Easy Fried Rice

Or Make Now

Large Group

 

Easy Island Fried Rice for a Crowd of 75
Prep Time
20 mins
Cook Time
49 mins
Total Time
1 hr
 

A great side dish for your next luau, girl's camp, youth conference or family reunion.  Makes 30 cups. Yields 75 servings of 2.75 ounces (the size of 1 large serving spoon).

Course: Side Dish
Servings: 75 (2.75 ounce) servings
Author: Betsy Edwards
Ingredients
  • 12 cups white rice, long grain UNCOOKED - NOT minute or instant
  • 2 white onions chopped
  • 1 (16 ounce) 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 (20" x 13" x 3") disposable aluminum pans (this is a full-size steam table pan)
  • 1 large flat baking sheet
Instructions
  1. In a large stock-pot, combine water, broth and salt. Bring to a rolling boil.
  2. Meanwhile, preheat oven to 350-degrees. Lightly spray a 20" x 13" x 3" roasting pan with cooking spray.  Tear off a large sheet of aluminum foil large enough to easily cover the top of the roasting pan.   Set aside.

  3. Place 12 cups UNCOOKED rice, chopped onion, frozen carrots and peas and minced garlic in roasting pan, spread evenly. Place roasting pan on flat baking sheet for stability when transporting to oven.  Set aside.

  4. Once water and broth is boiling, carefully pour over rice and stir to mix thoroughly.

  5. IMMEDIATELY cover tightly with aluminum foil.  Press foil tightly around pan to ensure a tight seal around ALL the edges, crimping along edges.  Carefully place the roasting pan in oven and bake for 45-50 minutes or until rice is tender.

  6. 15 minutes before rice is done, in a medium sauté pan over medium heat, cook meat if including.  When meat is browned and cooked, whisk eggs, add to pan and scramble eggs for several minutes.  

  7. Once the rice , remove from oven and remove foil.  Place half of it in the second disposable aluminum roasting pan.  Evenly divide the soy sauce, sesame oil, eggs and meat between the 2 pans.  Toss to mix well.  Simply take a couple forks or serving spoons and fluff it to break up any larger clumps.  The rice should retain its temperature well during this process, but you can always put it back in the oven at 350 for about 20 minutes to re-heat if necessary.

MAKE AHEAD NOTE:
  1. Can be kept warm in the oven, covered with foil, at 150 degrees or put in a covered slow cooker on LOW. Add a little water if necessary to keep from drying out.

  2. Make sure to 'fluff' the rice immediately prior to serving.

Recipe Notes

NOTE 1: 12 cups of uncooked rice cooks up to 24 cups of cooked rice.  You'll be adding in Then you’re adding 9 cups veggies, for a total of 33 cups. If everyone took 1/2 cup, this would technically serve only 66 people. In reality the average person will take 1 large serving spoon full, which is between 1/3 and 1/2 cup and not everyone takes some – so you end up with plenty for 75.

NOTE 2:  It's important to select a roasting pan which holds 15 quarts to allow plenty of room for rice expansion. The 3 inch deep "full size" disposable steam pan enables the rice to cook more evenly. 

 

 

Family Size

 

Easy Island Fried Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Make perfect rice every time with this easy and proven recipe to cook rice in the oven.

Course: Side Dish
Cuisine: Chinese
Servings: 4 servings
Author: Betsy Edwards
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 medium garlic cloves , minced
  • 1 ½ cups frozen peas & carrots
  • 4-5 cups rice cooked and cooled slightly
  • 6 green onions
  • 1 (8 ounce) can water chestnuts , sliced (optional)
  • 3 large eggs whisked
  • 3 tablespoons soy sauce
Instructions
For the Rice
  1. Preheat oven to 375°F conventional or 350°F convection.
  2. Place 2 1/3 cups water, 1 1/2 tablespoon of butter, and 1 teaspoon of salt in a microwave safe bowl and heat in the microwave till boiling. Or heat on the stove top in a pan.
  3. While water is heating place 1 1/3 cups white long grain rice in an oven safe pan or dish.
  4. Add the boiling water to rice. Mix well and quickly cover tightly with a piece of foil.
  5. Bake 23-25 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it's not done, bake for another 2 to 4 minutes.  While rice is cooking prep all ingredients for the fried rice and set aside.

  6. When rice is done turn it out onto a large tray and spread in a even layer to cool.

For the Fried Rice
  1. Add ¼ cup vegetable oil in a large skillet or wok over medium heat. Heat until shimmering. Add white onions and cook until onions are translucent.
  2. Add meat and cook until meat is browned.
  3. Add garlic, and cook 30 seconds until fragrant.
  4. Add more oil if necessary
  5. Add 4-5 cups cooked, cooled rice. Stir and toss, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes, adding oil as needed.

  6. Add frozen peas and carrots, green onions and water chestnuts. Cook, stirring gently, until heated through, about 2-3 minutes.
  7. Drizzle the eggs over the hot rice. Use a spatula to scramble the eggs, breaking them up into small bits. Toss the egg and the rice together. Add soy sauce and toss to coat.
  8. Serve.

7 Comments

  1. MJ Horton

    Could you please clarify? Recipe says 12C uncooked rice, but directions say 7C. Which is correct?

    Reply
    • Betsy Edwards

      I’m so sorry, I thought I corrected that. I’ll do so now. The correct amount is 12 cups long grain, white rice

      Reply
      • MJ Horton

        Thank you! My page just reloaded with your answer! Sorry for pesting. We’re putting this on our next retreat menu! Can’t wait to try it

        Reply
        • Betsy Edwards

          I’m so glad you reached out. Let me know how you like it!

          Reply
  2. Marsha Miller

    The amounts for the Island fried rice for 75 does not seem correct. For example. if the family size uses 1 and 1/2 cups of rice for 8, the amount for 75 should be closer to 13 cups of rice instead of 7. Am I missing something?

    Reply
    • Betsy Edwards

      Hi Marsha,
      Great question. Here’s the math: 1 Cup of White long grain rice cooks up to 3 cups cooked rice. This recipe starts with 12 cups of cooked rice which yields about 24 cups of cooked rice. Then you’re adding another 3.75 cups of the peas, carrots, another 4 cups of scrambled eggs and 1.25 cup of cooked onions, for a total of 33 cups. If everyone took 1/2 cup, this would technically serve only 66 people. What happens in reality is that typically as a side dish, the average person will take 1 large serving spoon full, which is between 1/3 and 1/2 cup and not everyone takes some – so you end up with enough for 75. I’ve served this to groups of 75 several times and it’s just about the right amount. You can increase the recipe by half again to be safe if you want. Rice is cheap and the left overs are good.

      For the family size: I’m figuring 1 cup for family servings, but it depends on how much else you’re serving.

      Reply
      • MJ Horton

        I might be missing something in the directions…. recipe says 12 C of rice, directions say 7 Cups rice…. can you clarify? 3 times per year we cook for about 50 teens for their retreats. This would be a great addition!

        Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Tropical Salad

Never miss a single Fabulous Recipe!

Sign UP today and ENJOY free Recipes & Party Ideas in your inbox.

(No spam - I promise!)

You have Successfully Subscribed!