Cooking Fried Rice & Peppered Chicken for 35 People

You’re cooking for a crowd. This is where most people mess up. Too much rice. Weak seasoning. If your base is wrong, nothing can save the food later.

Servings Both dishes serve 35 people.

Ingredients

Rice 3–4 kg basmati rice

Protein 6–7 kg chicken 700 g – 1 kg liver Optional: shrimp

Vegetables 10–12 large onions 4–5 green bell peppers 5 bunches spring onions 2–2.5 kg mixed vegetables 4–6 habanero

Aromatics 5 bulbs garlic 4 large thumb-sized pieces ginger

Seasoning Curry Thyme White pepper Chicken bouillon

Others 3–4 litres vegetable oil Sesame oil (small bottle) Salt

Step 1: Your Stock Season your chicken properly. Salt. Curry. Thyme. Garlic. Ginger. Onion. Cook it. Taste the stock. If the stock is not strong, stop and fix it. Everything depends on this.

Step 2: Rice Parboil to about 70%. Drain it. If it’s already soft here, you’ve lost control.

Step 3: Fried Rice Heat oil. Add onions. Then your spices. Curry. Thyme. White pepper. Let it open up in the oil. Add stock. Add rice. Cook it through. Then finish properly:

• Mixed vegetables
• Liver
• Green pepper
• Spring onions

Turn off the heat. Add a little sesame oil. That last step is what gives it that smell people notice immediately.

Step 4: Peppered Chicken Fry or grill your chicken first. Blend pepper, onion, garlic, ginger. Fry that sauce properly. Don’t rush it. Add seasoning. Add a little stock. Then coat the chicken in it. Not too watery. Not dry. Balanced.

See also: Most peppered chicken tastes sharp or one-dimensional.

The fix is in how you layer your spices. That’s inside the Spice Handbook.

Mistakes to Avoid

• Weak stock
• Overcooked rice
• Adding vegetables too early
• Trying to fix flavor at the end

You don’t fix food at the end. You build it from the start.

Final Note Cooking for many people is not about quantity. It’s control. If you don’t have a system, you’ll keep guessing.