Vegetable Fried Rice

Name: Vegetable Fried Rice
Yield: 100 portions
Cuisine: Foodservice Recipes, K-12
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

Yield

100 portions

kikkoman products used:

Less Sodium Soy Sauce

About this recipe

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

nutrition facts

Serving: 1⁄2 cup (#8 scoop) will provide 1 serving of whole grain and 1/8 cup other vegetable.

Nutrients are based upon 1 portion size

Calories: 236.70 kcal

Total fat: 17.07 g

Saturated Fat: 10.23 g

Trans Fat: 0 g

Cholesterol: 60 mg

Sodium: 930.97 mg

Carbohydrates: 10.29 g

Total fiber: 0 g

Total sugars: 7.85 g

Protein: 10.42 g

Vitamin A: 239.04 IU

Vitamin C: 0 mg

Iron: 0.37 mg

Calcium: 138.62 mg

Calories from Total Fat: 64.9%

Calories from Saturated Fat: 38.89%

Calories from Protein: 17.61%

Calories from Carbohydrates: 17.39%

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.

nutrition facts

Serving: 1⁄2 cup (#8 scoop) will provide 1 serving of whole grain and 1/8 cup other vegetable.

Nutrients are based upon 1 portion size

Calories: 236.70 kcal

Total fat: 17.07 g

Saturated Fat: 10.23 g

Trans Fat: 0 g

Cholesterol: 60 mg

Sodium: 930.97 mg

Carbohydrates: 10.29 g

Total fiber: 0 g

Total sugars: 7.85 g

Protein: 10.42 g

Vitamin A: 239.04 IU

Vitamin C: 0 mg

Iron: 0.37 mg

Calcium: 138.62 mg

Calories from Total Fat: 64.9%

Calories from Saturated Fat: 38.89%

Calories from Protein: 17.61%

Calories from Carbohydrates: 17.39%

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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