Step 1

In a large stock-pot, combine water, broth and salt. Bring to a rolling boil.

Step 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.

Step 3

Place 12 cups UNCOOKED rice, chopped onion, frozen carrots and peas and minced garlic in roasting pan, spread evenly.  Place roasting pan on flat baking sheet for stability when transporting to and from the oven.

Step 4

Once water and broth is boiling, pull out the oven rack and move the roasting pan on the baking sheet to the extended rack.  Carefully pour the boiling liquid over the rice and stir to mix thoroughly.

Step 5

IMMEDIATELY cover tightly with aluminum foil.  Using oven mitts (it's hot), press foil tightly around the pan to ensure a tight seal around ALL the edges, crimping along edges.  Carefully slide the rack back in the oven and bake for 45-50 minutes or until rice is tender.

Step 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.

Step 7

Test the rice for doneness and when done remove from oven and remove foil.  Scoop out half of it into 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.  Then, when it's cool enough to handle, break up the rice with your hands.   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.

Step 8

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.

Step 9

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