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Easy Island Fried Rice for a Crowd of 75

Easy Fried Rice

I developed this recipe because EVERY ONE loves Fried Rice and I desperately wanted Fried Rice for our Luaus.  But neither you, nor I, nor any of my dear, long-suffering friends are interested in spending hours in front of a hot wok, cooking 20 or 30 batches of fried rice.  Ain’t gonna happen.   SO – I came up with this quick and easy version of Fried Rice.  Is it the recipe I use when I’m fixing dinner for less than 20?  Nope.  Is it a darn good alternative for 100 – 400.  Absolutely.  In fact, I had enough compliments and recipe requests, that I’ve included a “Family Size” version as well.   It’s one of the more popular side dishes at our luau.

I started with the rice.  One of the absolute BEST ways to cook rice in a quantity is in the oven.  It’s a fool-proof, hands off method that turns out perfect rice every time.  The first time I tried it, I checked the rice about 15 minutes prior to the completion of the cooking time.  It was still slightly crunchy – and with guests due soon I was freaked out (it does happen, I just try to never show it).  But I steadfastly replaced the aluminum foil and said a small prayer.   When I removed the rice from the oven 15 minutes later – it was perfect.   It’s turned out perfect every time I’ve made it.

This is much easier than worrying about the rice overcooking and burning on the stovetop.   Kept covered it easily retains its heat for up to 45 minutes.  I’m officially in love.

You can make many versions of this:  Cheesy Mexican Rice by adding cheese, oregano and green chilis or simple plain white rice by omitting any of the add-ins with this recipe.  You can add some diced spam if you want to make it authentic Hawaiian.  Like shrimp, chicken or pork?  Go for it.  As for the veggies, nothing’s easier than a frozen package of peas & carrots!

Easy Fried Rice

Cooking rice in this quantity makes it difficult to effectively mix in the soy sauce and other ingredients.  Once cooked, it takes up most of the space in the large roasting pan.

The last time I served this, I was in a hurry and wasn’t able to easily, quickly and thoroughly mix in the soy sauce.  I ended up serving a pan of “fried rice” with large unappetizing pockets of plain white rice.  To add insult to injury, I had to transport the rice about 15 minutes to its final destination for serving.  Because I was short on room, I stacked several large, heavy containers on top of the rice, which turned it a into a gummy block.

I can tell you the 200 teens were very excited with the prospect of fried rice as part of a Chinese dinner.  They were less enthusiastic with my sub-par offering.  Fortunately, they have been taught the importance of kindness…


To keep our reputations intact, I’ve found a very effective solution:

1.  Simply pick up an extra aluminum roasting pan so that you have 2 total.  Once the rice comes out of the oven, remove half of it to the second pan.  Evenly divide the soy sauce, sesame oil, eggs and meat between the 2 pans.  Toss to mix well.  Simply take a couple forks or serving spoons and fluff it to break up any larger clumps.  The rice should retain its temperature well, but you can always put it back in the oven at 350 for about 20 minutes to re-heat if necessary.

2.  If you’re transporting this rice after cooking it, make sure you don’t stack anything on it.

3. Fluff it right before serving.   Since you have now divided the rice between 2 roasting pans, this gives you enough room in the pans to easily fluff it.


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Easy Fried Rice

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Large Group


Easy Island Fried Rice for a Crowd of 75
Prep Time
20 mins
Cook Time
49 mins
Total Time
1 hr

A great side dish for your next luau, girl's camp, youth conference or family reunion.  Makes 30 cups. Yields 75 servings of 2.75 ounces (the size of 1 large serving spoon).

Course: Side Dish
Servings: 75 (2.75 ounce) servings
Author: Betsy Edwards
  • 12 cups white rice, long grain UNCOOKED - NOT minute or instant
  • 2 white onions chopped
  • 1 (16 ounce) bag frozen peas & carrots
  • 4 tablespoons minced garlic
  • 2 quarts water
  • 3 quarts chicken broth
  • 8 large eggs
  • 2 cups soy sauce
  • 1/2 cup sesame oil
  • 4 cups cooked ham diced – or 2 cans spam, diced
Special Equipment
  • 2 (20" x 13" x 3") disposable aluminum pans (this is a full-size steam table pan)
  1. In a large stock-pot, combine water, broth and salt. Bring to a rolling boil.
  2. Meanwhile, preheat oven to 350-degrees. Lightly spray a 20" x 13" x 3" roasting pan with cooking spray.  Tear off a large sheet of aluminum foil large enough to easily cover the top of the roasting pan.   Set aside.

  3. Place 7 cups UNCOOKED rice, chopped onion, frozen carrots and peas and minced garlic in roasting pan, spread evenly. Set aside.

  4. Once water and broth is boiling, carefully pour over rice and stir to mix thoroughly.

  5. IMMEDIATELY cover tightly with aluminum foil.  Press foil tightly around pan to ensure a tight seal around ALL the edges, crimping along edges.  Carefully place the roasting pan in oven and bake for 45-50 minutes or until rice is tender.

  6. 15 minutes before rice is done, in a medium sauté pan over medium heat, cook meat if including.  When meat is browned and cooked, whisk eggs, add to pan and scramble eggs for several minutes.  

  7. When rice is done, remove from oven and remove foil.  Add soy sauce, sesame oil, distributing evenly over rice.  Add scrambled eggs and meat if including.  Fluff with a large wooden spoon to mix in soy sauce and oil & serve.

  8. Once the rice , remove from oven and remove foil.  Place half of it in the second disposable aluminum roasting pan.  Evenly divide the soy sauce, sesame oil, eggs and meat between the 2 pans.  Toss to mix well.  Simply take a couple forks or serving spoons and fluff it to break up any larger clumps.  The rice should retain its temperature well during this process, but you can always put it back in the oven at 350 for about 20 minutes to re-heat if necessary.

  1. Can be kept warm in the oven, covered with foil, at 150 degrees or put in a covered slow cooker on LOW. Add a little water if necessary to keep from drying out.

  2. Make sure to 'fluff' the rice immediately prior to serving.

Recipe Notes

It's important to select a roasting pan which holds 15 quarts to allow plenty of room for rice expansion. The 3 inch deep "full size" disposable steam pan enables the rice to cook more evenly. 



Family Size


Easy Island Fried Rice
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Better than take out, you can add a taste of the Islands to this easy fried rice by including some diced Spam.

Course: Side Dish
Servings: 8 people
Author: Betsy Edwards
For the Rice
  • 1 and 1/2 cups white rice
  • 3 and 1/3 cups water
  • 1 tablespoons butter
For the Fried Rice
  • 4 tablespoons vegetable or canola oil divided
  • 1 white onion chopped
  • 1/4 (16 ounce bag) frozen peas & carrots
  • 2 cloves medium garlic minced
  • 2 teaspoons soy sauce
  • 2 teaspoons toasted sesame oil
  • salt to taste
  • ground white pepper to taste
  • 3 large eggs
  • 1 cups cooked ham , diced - or
  • 1/3 can spam , diced
Make the Rice
  1. In a large sauce pan, combine rice, water and butter. Bring water to a boil. Reduce heat to medium low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
MAKE AHEAD NOTE: Rice can be cooked fresh, spread on a tray, and allowed to cool for five minutes, or alternatively transferred to a loosely covered container and refrigerated up to three days.
  1. When ready to cook the fried rice, heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat, add onions and cook until soft and translucent. Remove onions to a large bowl and set aside.

  2. If using day-old rice, transfer rice to a medium bowl and break up with your hands into individual grains before proceeding. Heat 1 tablespoon vegetable oil in the large skillet or wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes. Transfer to the bowl with the onions. Repeat with another 1 tablespoon oil and remaining rice.

  3. Return all the rice and onions to the skillet or wok and press it up the sides, leaving a space in the middle. Add 1 tablespoon oil to the space. Add frozen peas and carrots, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
  4. Push rice to the side of the wok and add remaining 1 tablespoon oil. Break the eggs into the oil and season with a little salt. Use a spatula to scramble the eggs, breaking it up into small bits. Toss the egg and the rice together.
  5. If including the optional ham or spam, add and continue to toss and stir until the rice grains are mostly separated and ham or spam is hot.




  1. Judy Shuttleworth

    The ratio of rice to liquid seems wrong. 7 cups of rice to 20 cups of water and broth. Other oven rice recipes are generally two to one. This is almost three to one. Can you reassure me?

    • Betsy Edwards

      Hi Judy – Thank you VERY MUCH. You are right. That is indeed a typo. I have corrected it to read: 3 quarts long grain, white rice (12 cups) and 5 quarts liquid (2 quarts water + 3 quarts chicken broth) (20 cups). I have tried this recipe and it works correctly at that ratio. Thank you again for catching that! Here’s a link to a good generic recipe as well:

  2. Marsha Miller

    The amounts for the Island fried rice for 75 does not seem correct. For example. if the family size uses 1 and 1/2 cups of rice for 8, the amount for 75 should be closer to 13 cups of rice instead of 7. Am I missing something?

    • Betsy Edwards

      Hi Marsha,
      Great question. Here’s the math: 1 Cup of White long grain rice cooks up to 3 cups cooked rice. This recipe starts with 7 cups of cooked rice which yields about 21 cups of cooked rice. Then you’re adding another 3.75 cups of the peas, carrots, another 4 cups of scrambled eggs and 1.25 cup of cooked onions, for a total of 30 cups. If everyone took 1/2 cup, this would technically serve only 60 people. What happens in reality is that typically as a side dish, the average person will take 1 large serving spoon full, which is between 1/3 and 1/2 cup and not everyone takes some – so you end up with enough for 75. I’ve served this to groups of 75 several times and it’s just about the right amount. You can increase the recipe by half again to be safe if you want. Rice is cheap and the left overs are good.

      For the family size: 1 Cup of White long grain rice cooks up to 3 cups cooked rice. This recipe starts with 1.5 cups of cooked rice which yields about 4.5 cups of cooked rice, plus just shy of 1 cup of the peas, carrots, just shy of 2 more cups of the scrambled eggs and 1/2 cup of cooked onions, for a total of 8 cups. I’m figuring 1 cup for family servings, but it depends on how much else you’re serving.


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