Source: MRS 2020
MRS: 1348 — Grains (1300s)

Stir Fried Rice

Meal Component Contribution:
1 oz. eq. whole grain
Number of Portions: 40  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Whole Grains
  •  Whole Grains

INGREDIENT
MEASURE (FOR 40 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
2  pound(s) + 8  ounce(s)
Water, Hot, Municipal
3  quart(s) + 2  cup(s)
Seasoning Mix, Fried Rice, #2733
1  packet(s)
DIRECTIONS

1.

Prepare rice according to instructions on case and/or package.

CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Hold in warmer until ready for service. Fluff with fork before serving.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

3.

Portion using a #8 scoop (½ cup) per serving. Each portion provides 1 oz. eq. grain.

CCP:  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

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
119
Carbohydrates
25.28 g
Dietary Fiber
0.74 g
Protein
3.32 g
Sodium
324.13 mg
Total Fat
0.58 g
Sat. Fat
0.11 g
Trans Fat
0.00 g


Illustrated Presentation of Stir Fried Rice
1.

Adding package of Fried Rice Seasoning Mix to rice

2.

1 serving of Stir Fried Rice