Stir Fried Rice
A recipe from Georgia Department of Education School Nutrition
This fried rice is a student favorite with the traditional blend of Asian inspired flavor and just the right mix of vegetables.
Ingredients:
- 50 cup Brown Rice Pilaf
- 1 cup Oil, canola
- 2.5 cup Onions, yellow, raw, chopped
- 2 tbsp Garlic, raw, minced
- 5 cup Veggies, peas and carrots, frozen
- 5 cup Veggies, oriental blend, frozen
- 3 tbsp Spice, ginger, ground
- 2 tbsp Pepper, black, ground
- 1 tbsp Spice, garlic, granulated
- 1 tbsp Pepper, red, crushed, flakes
- 1 tbsp Salt, Kosher
- 2 cup Soy sauce, reduced sodium
Steps:
DAY PRIOR TO SERVICE
- Cook the Brown Rice Pilaf the day prior to service.
- Cover the rice and store in the cooler overnight.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
Day of Service
- Pre-heat tilt skillet over medium-high heat. Add canola oil.
- Heat oil. Add chopped onions and sauté 2-3 minutes, until fragrant.
- Add garlic and continue sauteing 1 minute. Add frozen veggies and cook 5 minutes, stirring often.
- Once veggies are thawed and warm, add the cooked rice and stir to combine all ingredients.
- Sprinkle ginger, black pepper, granulated garlic, red pepper, and salt over rice-veggie mixture.
- Cook for 10 minutes, stirring occasionally. This gives fried rice great texture. Add soy sauce and stir.
- Divide the stir fired rice between two 2-inch hotel pans. Cover and place in warmers.
- For service, use a 3/4 cup (6 oz) spoodle to portion out the rice.
Cook to 165°F or higher for 15 seconds.
Hold at 135°F or above.
Recipe Details
Meal Components:
Grain (G)
Crediting Information
- 2 oz. eq Grain (G)
HACCP Category:
Process #3 (Complex)
Portions:
50
Portion Size:
3/4 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 330 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 6.8 | g |
| Sodium: | 609 | mg |
Tips:
Do not use deep steam pans. The rice on the edges will tend to get dried out and hard.
