In collaboration with Butterball®.
Recipe created by Chef Joe Urban – School Food Rocks.
Spicy Orange Turkey over Fried Rice
Yield
50
kikkoman products used:
About this recipe
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
nutrition facts
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.
nutrition facts
HUNGRY FOR MORE?
SIGN UP FOR OUR ENEWSLETTER TO GET MENU INSPIRATION FROMLEADING CHEFS, NEWS ON THE LATEST FOODSERVICE TRENDS, AND PRO TIPS – DELIVERED TO YOUR INBOX.
SIGN ME UP
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE