Side view of a serving of Culinary Farm Fried Rice.

Culinary Farm Fried Rice

Students will love this seasonal fried rice made with simple ingredients.

This school recipe stars U.S.-grown long grain brown rice and was developed by Chef Jason Hull of USA Rice’s K-12 Chef Advisory Board

This recipe has been altered to fit a serving size of 6.

  • Servings
    6
  • Serving Size
    1

Ingredients

  • 6 tbsp vegetable oil
  • 2¼ cups water
  • 2¼ cups long grain brown or white rice
  • 6 tbsp tamari or soy sauce
  • 6 tbsp high-heat vegetable oil
  • 6 tbsp granulated sugar
  • 2¼ tsp white pepper
  • 2 ¼ tsp kosher salt
  • ¾ cup chopped yellow onion (about ¾ onion)
  • 1½ bunches green onions, whites and greens separated, chopped
  • 2 carrots, peeled and chopped small
  • 1½ cups frozen peas
  • 1½ cups mushrooms, chopped
  • 1 bunch asparagus, chopped small
  • 2 tbsp garlic, minced
  • 6 eggs, scrambled (≈ ¾ cup)

Directions

  • In a large pot, heat 6 tbsp vegetable oil over medium heat.
  • Add 2¼ cups water and 2¼ cups rice. Bring to a boil.
  • Cover, reduce heat, and simmer for 25–30 minutes until rice is cooked.
  • Optional: Spread cooked rice on a sheet pan and chill in the fridge to cool.
  • In a medium skillet, heat a little oil over medium heat.
  • Add the whites of the green onions and some chopped yellow onion.
  • Add 6 eggs and scramble with 2¼ tsp salt. Set aside.
  • In a large skillet or wok, heat 6 tbsp high-heat oil over medium-high heat.
  • Add garlic, chopped yellow onion, carrots, mushrooms, and asparagus. Sauté for 3–5 minutes until slightly tender.
  • Add the cooked rice to the vegetables, breaking up any clumps
  • Stir in 6 tbsp tamari, 2¼ tsp kosher salt, 2¼ tsp white pepper, and 6 tbsp sugar. Mix well.
  • Add scrambled eggs and green onion greens. Stir until everything is evenly mixed and heated through.
  • Serve hot and enjoy your homemade vegetable fried rice!