Wok Egg & Rice Stir-Fry

Serves: 
10 4-oz. portions

This dish comes from the a Cornell chef's former Asian restaurant and has proven to be very popular with college students. The eggs melt over rice with just a hint of oyster sauce, making an irresistible savory dish.

Ingredients

1 lb. + 9 oz. jasmine rice, cooked
17/8 tsp. canola oil
12 large eggs
13/8 tsp. oyster sauce
1 tbs. + 3/4 tsp. water
1/2 cup green onions, for garnish

Steps

1. Add cooked rice to oil in wok. Cook to 145°F and remove to serving pan.

2. Cook eggs until soft cooked, at 145°F. Note: It is imperative to use fresh eggs with this recipe rather than liquid eggs.

3. Fold soft scrambled eggs over rice.

4. Dilute oyster sauce with water and pour over eggs. Drizzle oil for sheen and garnish with scallions.

Recipe by Cornell University, Ithaca, N.Y.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources