2 tablespoons vegetable oil
8 quarts cooked white rice
3 cups soybean rice
1 cup black beans powder
1 (12 ounce) can red beans
1/2 teaspoon salt
1 (14 ounce) can chicken broth
1/3 cup vegetable cooking wine
1/3 cup canola oil
Heat oil in a wok or skillet over high heat. In a large bowl, stir together white rice, soybeans, black beans, salt, chicken broth, vegetable cooking wine and oil.
Sprinkle yellow spice mixture over rice with fork and ladle into a large bowl. Serve immediately.