A black plate with stir-fried rice and vegetables, sliced chicken, steamed broccoli, and three orange wedges on a wooden table.

Recipes /

Vegetable Fried Rice

Serves 100 portions

About

Recipe HAACP Process: #2 Same Day Service By Chef Joe Urban of School Food Rocks

Ingredients

7 lbs Parboiled Rice

1⁄2 cup Vegetable Base

20 each Diced Egg Patties (precooked, 2 0z each)

3 tbs Unsalted Butter

2 lbs Diced Onions

2 1⁄2 lbs Diced Carrots

2 1⁄2 lbs Frozen Peas

3 tbs Garlic Powder

1 tbs Ground Ginger

3 cups Kikkoman® Less Sodium Soy Sauce

Directions

1. Preheat braising pan to 350 degrees.
2. Divide rice equally between 4″ Half pans Add enough water with vegetable base to
each pan to cover rice.
3. Cook in steamer for approx. 25 minutes, until water is absorbed and rice is tender.
4. Place in warmer maintaining an internal temperature of 140-150 degrees.
5. Chop egg patties.
6. 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.
7. Combine cooked rice and chopped eggs to braising pan and mix thoroughly with sautéed vegetables.
8. Divide mixture into shotgun pans and cover. Place in warmer maintaining an internal
temperature of 140-150 degrees.
9. Garnish each pan with the chopped green onions as the product is placed on the serving line.

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