Fried Rice
Ingredients
- 960g (2 quarts) Rice, Long Grain (left over) 100.0%
- 360g (1 1/2 cups) Cabbage, Napa (wilted or ends) 37.5%
- 140g (2 each) Carrot, Medium (old) 14.6%
- 96g (2 each) Eggs, Whole 10.0%
- 82g (1/3 cup) Sauce, Amino (Soy or Other) 8.5%
- 58g (1/2 cup) Onion, Green (Whites) 6.0%
- 54.5g (1/4 cup) Oil, Grapeseed 5.7%
- 52g (1/4 cup) Garlic, tips or old (minced) 5.4%
- 28g (2 tablespoons) Oil, Sesame 2.9%
- 15g (2 tablespoons) Ginger, Peel (minced) 1.6%
- OPTIONAL Peppers, Bell (spotted)
Directions
- In WFP16SCD food processor with shredding disc, process carrot and cabbage ends. Set aside with damp towel until needed. Swap out to S-blade. Mince scallion ends and Garlic.
- Place wok (or rondeau) on WIH400 Induction Range, add Grapeseed Oil, Garlic, and Ginger. Turn on Heat to highest setting.
- Continuously stir until ginger and garlic are golden brown. Remove and reserve on paper towels.
- Add eggs and scramble. Then add carrots and cabbage, and leave for a few minutes till soft.
- Once the vegetables begin to brown, add rice and vigorously toss for a few minutes.
- Add amino sauce and sesame oil. Toss again for a minute then transfer to serving dish. Top with sliced green onion whites.
Waring Solutions
Think about your culinary equipment as a system to create, rather than as individual items with a single purpose. Versatile product sets promote efficiency and provide solutions that will inspire change. Through alternative thinking and new processes, we can implement actions that will measurably reduce food waste and provide inspiration for new ingredients and dishes. The system is the solution!
