Chinese Sticky Rice for The Well

We prepared this to serve with boil-in-bag Korean chicken. Each pan serves 40 ea 8-oz servings. 2/15/22 we served 80 people with 2 1/2 trays of rice with 40 lb of boil in bag kprean chickem.

The Well @TheWellFBKS

Fairbanks, AK

We prepared this to serve with boil-in-bag Korean chicken. Each pan serves 40 ea 8-oz servings. 2/15/22 we served 80 people with 2 1/2 trays of rice with 40 lb of boil in bag kprean chickem.

Saved

Ingredients

1 hr 30 minutes

40 servings

13 cupswhite rice
1/3 cupoil or butter
1.5 lbsausage
15garlic cloves
14 cupswater
6 cupsbroth
1 cupTerriaki Sauce
12eggs, scrambled
1onion, minced
1 lbmushrooms, diced (optional)
Fish Sauce (optional)

Saved

Steps

1 hr 30 minutes

1

Preheat oven to 425 degrees F
2

Set water with broth and Terriaki Sauce to boil on stove. I measure the correct amount of water into a single pan, so I don't need to measure the water once it's hot. If you are doing multiple pans of rice, use multiple pans of water on the stove.
3

Saute oil and sausage in frying pan, until sausage starts to brown. Add mushrooms and any other available veggies. Saute for a couple minutes longer
4

Mix rice, oil and sausage mixture in the hotel pan and place in oven for 10-20 minutes to pre-heat. Stir every 5 minutes. The goal is to pre-heat the rice and coat the hot pan with oil without browning the rice too much.
5

Remove pans from the oven and pour in boiling liquid. Stir well and cover tightly with aluminum foil. Put back in oven.
6

Ten minutes before the rice is done, scrambled eggs in a pan. Remove from heat and immediately add diced onion.
7

Remove the pan from the oven after 60 minutes. Let sit for 10 minutes before uncovering, adding scrambled eggs and fluffing the rice with forks.
8

You can recover the rice with foil and put back in the warm oven to hold for an hour