teppanyaki fried rice + griddle veggies

ingredients

• Fried rice:
• 30 cups cooked rice, cold
• 6 sticks butter
• Oil for the griddle
• 24 eggs, scrambled
• 4 bags shredded carrots
• 1½ to 2 cups soy sauce
• Salt and pepper for the eggs (amounts not provided)
• Griddle veggies:
• 10 lbs onions
• Kosher salt (amount not provided)
• 12 lbs zucchini and yellow crookneck squash
• Olive oil, salt and pepper (amounts not provided)

directions

1. 1 Sauté the carrots in olive oil until tender. Remove from the griddle and set aside.
2. 2 Cook the eggs with salt and pepper. Remove from the griddle and set aside.
3. 3 Fry the cold rice in oil and butter until toasty. Fold in the eggs and carrots, then toss with soy sauce until every grain is golden.
4. 4 Cook the onions, zucchini, and yellow crookneck squash with olive oil, salt and pepper until tender. Chop right on the griddle.