Harvest Turkey Fried Rice

A recipe from Georgia Department of Education School Nutrition

This modern twist on the classic Thanksgiving meal is a great way to utilize extra holiday meal ingredients. Its filled with USDA Foods ingredients, on-trend, and popular with students.

School lunch tray with Harvest Fried Rice, sweet potato casserole, fresh fruit, salad and milk.

Ingredients:

Horseradish Aioli

4 cup Mayo
1 1/2 cup Ketchup
3/4 cup Horseradish, prepared
1/4 cup Fall House Spice Blend
1 tbsp Salt, Kosher

Seasoned Veggie Stock

2 cup Stock, vegetable
1/2 cup Oil, olive
1/2 cup Oil, vegetable
1/2 cup Fall House Spice Blend
2 tbsp Pepper, red, crushed, flakes

Fried Rice

50 cup Brown Rice Pilaf
8 lbs Turkey, all-natural, diced
5 cup Beans, green, frozen
4 cup Peas and carrots, frozen
4 cup Apricots, canned, drained, diced
4 cup Apples, raw, peeled, diced
3 cup Cherries, red, tart, dried
2 cup Onions, green (scallions), chopped

Steps:

DAY PRIOR TO SERVICE

Cook the Brown Rice Pilaf the day prior to service.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

Cover the rice and store in the cooler overnight.

Hold at 41°F or below.

Using a mixing bowl and whisk, combine all horseradish aioli ingredients.

Hold at 41°F or below.

DAY OF SERVICE

Using a mixing bowl and whisk, combine all seasoned veggie stock ingredients.

Fried Rice

In a separate bowl gently fold together the cooked rice, green beans, peas and carrots, apricots, apples, and cherries.
Spread the rice mixture in an even layer on parchment-lined-sprayed baking sheets.
Bake the rice mixture, uncovered at 350°F for 20 minutes. Remove from the oven and stir in the seasoned veggie stock mixture and turkey.
Return to the oven for an additional 15 minutes.

Cook to 165°F or higher for 15 seconds.