36 Tbsp butter
4 1/2 Cup Onion
3 Tbsp minced garlic
2 1/4 Cup peas
2 1/4 Cup carrots
18 each egg
36 Cup rice, cooked
1 1/2 Tbsp salt
1 1/2 Tbsp pepper
3/4 Cup soy sauce
1/2 Cup sesame oil

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Cook Rice and refrigerate
Cook Onion and garlic in half of butter
until almost translucent and refrigerate

Scramble Eggs and refrigerate
Layer a full aluminum pan with Rice top with onion and garlic
top with eggs top with peas and carrots
And refrigerate.

In a sealable container mix salt, pepper, soy sauce, sesame oil and refrigerate.

Heat a griddle until it is very hot. Add half butter.
Dump pan of rice mix on griddle, and season liquid.
Mix and Heat and toss.
Serve hot with yum yum sauce.

by: Brent Horton

Yield:

Servings

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