Source: MRS 2020
MRS: 1347 — Grains (1300s)

Fried Rice

Meal Component Contribution:
¼ oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup other vegetable
Number of Portions: 50  Size of Portion: ¾ cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
3  pound(s)
Water, Hot, Municipal
2  quart(s) + 2  cup(s)
Salt, Table, #2219
1  tablespoon(s)
Oil, Vegetable, #2507
1/4 cup(s)
Onions, Frozen, Diced, #1610
3  cup(s) , , thawed
Eggs, Whole, Fresh, #1318
10  egg(s) + 1/2 cup(s), , thawed
Peas, Green, Frozen, #1612
1  pound(s) + 2  ounce(s)
Carrots, Baby, Frozen, Cooked, #1603
1  pound(s) + 2  ounce(s), , thawed
Sauce, Soy, Light, Reduced Sodium, #2257
1 1/3 cup(s)
DIRECTIONS

1.

To prepare brown rice:

  • Place brown rice in a steamtable pan. Add hot water to each pan.
  • Add salt to each pan and mix until well combined.
  • Steam for approximately 45 minutes or until tender and fluffy. Check at 30 minutes of cooking time for water absorption. If needed add more water.
  • Cover, and place in warmer until ready to serve.

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.

2.

Heat oil and add onions. Cook for 3 - 5 minutes.
Add thawed eggs. Cook over medium heat, stirring frequently, for 10 - 15 minutes or until eggs are tender and set.

3.

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:
Convection oven: 325 degrees F for 25 minutes.
Conventional oven: 350 degrees F for 35 minutes.

Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Portion with 6 ounce spoodle (¾ cup). Each portion provides 1 oz. eq. whole grain, ¼ 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 USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for grains.

Nutrients Per Serving
Calories
145
Carbohydrates
25.09 g
Dietary Fiber
1.89 g
Protein
4.84 g
Sodium
340.01 mg
Total Fat
2.70 g
Sat. Fat
0.56 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Fried Rice
1.

Cooking eggs in a tilt skillet

2.

Carrots, peas, onions, eggs, rice, and soy sauce

3.

Combined carrots, peas, onions, eggs, rice, and soy sauce

4.

Fried Rice in a Steamtable Pan

5.

1 serving of Fried Rice