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

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’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources