Search the recipe database
Fried Rice
1/4 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup other vegetable
Number of Portions: 50 Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Rice, Long Grain,Brown, Parboiled, #556 | 3 pound(s) + 9 5/8 ounce(s) |
Water, Hot, Municipal | 3 quart(s) |
Salt, Table, #343 | 2 3/8 teaspoon(s) |
Oil, Liquid for Fryer, #396 | 1/4 cup(s) |
Onions, Frozen, Chopped, #72 | 3 cup(s) |
Eggs, Whole, Liquid, Frozen, #115 | 2 1/2 cup(s) |
Peas, Green, Frozen, #74 | 1 pound(s) + 2 ounce(s) |
Sauce, Soy, Light, Reduced Sodium, #288 | 1 1/3 cup(s) |
Carrots, Baby, Frozen, Cooked, #66 | 1 pound(s) + 2 ounce(s) |
DIRECTIONS
1. | To prepare brown rice:
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
2. | Heat oil and add onions. Cook for 3 to 5 minutes. |
3. | Thaw peas and carrots. Chop carrots and combine with peas, onions, eggs, rice, and soy sauce. Pour into steamtable pans (12" x 20" x 4"). For 50 servings, use 2 pans. Cover with lid or aluminum foil. |
4. | To bake: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion with 6 ounce spoodle (3/4 cup). Each portion provides 1 oz. eq. whole grain, 1/4 oz. eq. meat/meat alternate and 1/8 cup other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.