RECIPE DETAILS
Item ID: PF005
Serving Description: 1 Cup (6.72oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: PF005
Serving Description: 1 Cup (6.72oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Chef Ann Foundation Plant Forward
Fresh pineapple yields 54%
Carrots, small dice yield 76%
Green onions, small dice yield 83%
1. Skin and small dice pineapple.
2. Small dice carrots.
3. Slice green onions.
4. Mince ginger.
5. Cube tofu.
6. Preheat oven to 350 degrees F.
Preparation
1. Cook rice in steamer and cool prior to adding to recipe.
2. Scramble eggs and cool prior to adding to recipe.
3. Heat oil in skillet.
4. Saute green onion and minced ginger in oil.
5. Add carrots and stir fry.
6. Add large dice tofu and stir fry.
7. In a separate container, combine chili sauce, soy sauce, miso, sriracha, and vinegar. Add to vegetables and tofu.
8. Add rice, mix all ingredients together, and stir fry until rice has absorbed sauce.
9. Remove from skillet.
10. Let cool, add cooked/cooled eggs, and frozen peas to cooled rice mix.
11. Mix all ingredients well and keep cool.
12. Portion servings into hotel pans - 10.5 lbs. (25 servings) per pan.
13. Reheat in a 350 degree oven for 20-30 minutes.
Serving
Serving size = 1 cup (6.72oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0.125 | Vegetables Total: 0.125 | Meat/Meat Alternative: 1 | Calories: 198.77 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 3.77% | |
| Red Orange: 0 | Grains: 1 | Sodium: 470.56 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
