A white bowl filled with shredded meat, mixed vegetables, and rice, placed next to a fork, knife, and spoon on a napkin on a blue surface.

Spicy Orange Turkey over Fried Rice

Serves 50

About

In collaboration with Butterball®. Recipe created by Chef Joe Urban - School Food Rocks.
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Ingredients

Spicy Orange Turkey:

1 Green peppers, sweet, raw 

1 Onions, raw 

1 cup Celery, raw 

1 qt Kikkoman® GF Orange Sauce 

1¾ cup Kikkoman® GF Sriracha Hot Chili Sauce

2/3 cup 1 tbsp. 2/3 tsp Orange Juice 

10 lbs 14 3/8 oz Butterball® Turkey Thigh Roast

Fried Rice:

3 lbs., 8 1/8 oz. Rice, white long-grain, parboiled enriched, dry

10 Egg Patty, Round, Scrambled

3 qt. Water

1/4 c. LS vegetable base

1 tbsp. 1 1/2 tsp Butter, salted

1 cup Onions, raw

1 lbs 4 oz Carrots, diced

1 lbs 4 oz Frozen Peas

1 tbps. 1 1/2 tsp Garlic Powder

1/2 tsp Ginger, ground

1 1/2 cup Kikkoman® Less Sodium Soy Sauce

1/2 cup Onions, spring or scallions

Directions

Spicy Orange Turkey:

  • Divide turkey into 4” hotel pans
  • In a mixing bowl, combine Sriracha Chili Sauce, Orange Sauce, and Orange Juice.
  • Add sauce to turkey. Mix thoroughly to coat the turkey. Cover with foil, place in oven and cook for 25-30 minutes. 
  • Combine all cut vegetables into 2” hotel pan. Place in steamer and cook for approx. 8 minutes. Be sure to drain any liquid after cooking is complete. 
  • Combine turkey with the cooked vegetables. Thoroughly mix and then place in shotgun pans for service. 

Fried Rice:

  • Prepare the work station by cleaning and sanitizing all areas. 
  • Gather all ingredients for preparation. 
  • Preheat braising pan to 350 degrees. 
  • Divide rice equally between 4” Half pans. Combine water and vegetable base to make vegetable broth. Add enough vegetable broth to each pan to cover rice. 
  • Cook in steamer for approx. 25 minutes until water is absorbed and rice is tender. 
  • Place in warmer maintaining an internal temperature of 140-150 degrees. Place egg patties in a 2” hotel pan and steam for 10 minutes. Product must reach an internal temp of 140-150 for 15 seconds 
  • Melt butter in braising pan. Sauté onions, carrots, and peas for 5 minutes or until tender. Add garlic powder, ginger and soy sauce and mix thoroughly. 
  • Combine cooked rice and chopped eggs to braising pan and mix with sautéed vegetables. Product must reach internal temp of 165 degrees. 
  • Divide mixture into shotgun pans and cover. Place in warmer maintain an internal temp of 140-150 degrees. 
  • Garnish each pan with the chopped green onions as the product is placed on the serving line. 

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K-12 (64)Sauces & Bases (157)
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Products in Recipe

A 5 lb plastic jug of Kikkoman gluten-free orange sauce with a handle and red cap, featuring an image of orange chicken on the label.

Gluten-Free Orange Sauce

A 4 lb 11 oz bottle of Kikkoman Gluten-Free Sriracha Hot Chili Sauce with a red cap and a yellow label featuring red chili peppers.

Gluten-Free Sriracha Hot Chili Sauce

A 2-quart plastic bottle of Kikkoman Less Sodium Soy Sauce with a green label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

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