Traditional fried rice is mainly served as a side dish as a way to utilize leftover rice. It would contain minimal vegetables, normally green peas and diced carrot. The spices would be turmeric and five spice, and an egg would be used to hold it all together. At Hidden Valley we started with this basic recipe and built on it. We used leftovers, chicken and rice and added fresh vegetables to make it colorful and rolled it out as one of dishes during international week. We found everyone could find something thing they liked in the dish. It was gluten free, we left out the chicken in the first batch so it was vegetarian. It was the perfect meal, from the kitchen’s view point as we didn’t really have to modify it to cover all the allergies and issues. Currently we have to cook chicken and rice to make the dish because we rarely have any leftovers on hand to make it, the staff and the campers love it, and kitchen complains about the prep and the clean-up. That is the only drawback to creating dishes that become instant favorites, you have to cook more of them and serve them more often. This does remain one of my personal favorites, I love the colors, texture, and flavor. Make this dish with chicken, beef, pork, or tofu. Change up the vegetables to what is available or in season. Take pictures of how your family likes it and post them to our Facebook page, until we meet again in dining hall in 2021.
Hidden Valley 4H Camp Fried Rice Recipe.pdf
Post Brought to you by:
Lisa M. Shrout
4-H Program Educator
Video created by Dayna Karius
