Stir Fry Fried Rice - Large Family Style

7 Cups Uncooked Rice (or approximately 14 cups of cooked rice) white, brown or a mix
4 lbs Boneless/Skinless Chicken Breasts (or Chicken Thighs, Pork, Beef, Tofu, Mushrooms .etc)
12 Eggs
2 bags Frozen Stir Fry Vegetables and/or Fresh Veggies (such as carrots, green onion, yellow onion, red/orange/yellow peppers chopped)
2 cups Soy Sauce
2 cups vegetable (or chicken) broth
1/4 cup Sesame Oil
1 Tab. each Garlic Powder and Onion Powder
2 Tab. Minced Ginger (optional)

First, start your rice cooking. It takes two batches of rice in our rice cooker. As each batch gets done, dump it into a large container (you will need one that holds about 2-1/2 gallons -I use a roaster pan)
Chop the chicken into bite sized chunks and begin cooking in a large cast iron pan. Season with sesame oil, garlic powder, onion powder and ginger. If you are adding fresh vegetables, now is the time to add them. Cook until the chicken is cooked through. When cooked, put in the large container you are using for the rice.
Add the broth and soy sauce to the large pan that the chicken was cooked in. (Note: If you are like me and are making some vegetarian, you will need to wash the pan before adding the vegetables. If you are not making a portion vegetarian, you can just use the pan without washing it in between.) Pour in the bags of frozen Stir Fry vegetables and cook until the vegetables are warm. (Note: For the vegetarian portion, cook the tofu in this pan, too, after the vegetables are done with some sesame oil.)
Meanwhile, begin frying the dozen eggs in another pan, scrambling the eggs in the pan with a spatula.
After the vegetable mixture and scrambled eggs are cooked and all of the rice is cooked, dump them all into the large container to finally meet up with the chicken and rice that is in there. Stir it all together thoroughly. Now it is ready to be served. This should make enough for 2-3 large family meals. Store leftovers in the refrigerator, or If you have enough leftover, oncet rice has cooled a bit, transfer to ziplock baggies in 2 cup portions lay flat to freeze.
To reheat, place bag in microwave for 30 seconds, flip and heat for another 30 senconds. repeat until heated through. If the rice gets dry, after reheating just add a touch of olive oil or margarine.

Source: Lovely Little Snippets

Source: modified slightly from the recipe at Large Family Table.

Total Cost: @$20.92
$12.29+ protein; chicken or pork $19.81, beef  $28.97, Tofu $24.29, Mushroom $22.29
7 Cups Uncooked Rice, $2.73
4 lbs Boneless/Skinless Chicken Breasts, $7.52 (or Chicken Thighs $7.96, Pork $7.52, Beef $16.68, Tofu $12.00, Mushrooms, $10.00 .etc)
12 Eggs, $1.32
2 bags Frozen Stir Fry Vegetables and/or Fresh Veggies (such as carrots, green onion, yellow onion, red/orange/yellow peppers chopped), $4.09
2 cups Soy Sauce, $1.92
2 cups vegetable (or chicken) broth, $1.52
1/4 cup Sesame Oil, $1.32
1 Tab. each Garlic Powder and Onion Powder, .32¢
2 Tab. Minced Ginger (optional) .39¢