I'm sure you know what you are doing. LOL  Deborah! I wish I did! If it wasnÂt for this forum and all of you with the experience and knowledge and willingness to share  I would never volunteer for these jobs! :-) Thanks Terri  I will follow your advice and like you said  they are good cold too  so whatÂs the worse that can happen? I was thrilled to Google "Fried Rice for 50" and actually find a recipe for that exact amount! And, even though traditional "fried" rice is not baked  how else could a normal kitchen pull it off for 50 or more? If it comes out decent  I will for sure save the recipe for future events. My daughter is a freshman and this is just the first of 4 years of fund raisers and band & drum line competitions. And I have another one just 5 years younger that will likely follow in her sisterÂs foot steps :-) Thanks! Jeri

I've lived in Taiwan, Hong Kong and South Korea. Fried rice in those places don't any sauce - oyster, fish or soy sauce. Most of the time there is pork and onion. Cook your rice al dente, and spread it out on a cookie sheet to cool and dry a bit. Day-old rice is great. Get a wok with vegetable or peanut oil screaming hot, add minced onion until translucent, add chopped leftover pork or Chinese pork sausage (my fave for fried rice is cha-siu style pork), add the rice and stir, stir, stir until all is mixed and hot. The amount of soy sauce is up to your taste -- or skip it and add at the table. If you skip it, add salt to the wok ingredients. Add black pepper. I like it fried until just about to get crisp. I also like chopped scrambled egg in mine. Add any vegetables you would like. Leftovers are great for this. Koreans and Japanese have a fusion dish called "Om-rice" short for omelette rice. Spread beaten egg in a large skillet as if you were making a plain omelet. When cooked, slide it out in one round piece on a plate. Put one portion of fried rice in the middle of the egg and roll the egg around the rice until covered (put the edges on the bottom so what you see is just the omelette part). Served with ketchup! They also put ketchup on French toast! Your mileage may vary!

it does!!! thankyou!! i've been doing some sleuthing-- i asked a lady from puerto rico--sadly she uses the boxed version of spices, which includes, dyes and msg,etc. she has no idea how to make it from scratch, though her mom told her tumeric is a basic ingredient. so far, tumeric and finely chopped onion are a good start,, but it's definately missing something. and dh really,really wants me to find the fried pork pieces--he's undergoing chemo, so calories be damned,, he needs as many as i can stuff into him!

If you have a good freezer, rather than one that shares its works with the fridge, and you have an empty spot where it's coldest, it should freeze fine. The issue with freezing vegetables and the fried rice as well, is water migration. The faster they freeze, the better the outcome. Chill it in the fridge first. Then potion it into amounts you think you'll want to use and put it in freezer zipper bags. Press out all the air, or even better use a soda straw to suck out the air, being careful not to suck up the rice, etc. Flatten the bags as much as possible and lay them out in the freezer. Once they're frozen you can stand them up, and even put them in a little box or something. How long it will last in the fridge depends on a lot of factors including the fridge.. In an airtight bag or container, perhaps as long as a week if you have a fancy fridge with very stable temperatures. Normally, maybe just a day or two. If you keep more than a couple of days, make sure to reheat really thoroughly. If it starts looking slimy or sad, throw it out.