PF006 - BI BIM BAP K-8

Hot
Recipe Source: PF
  • 100
  • 1
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 cup
  • Nutrition Link: 80374
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Chef Ann Foundation Plant Forward

    Carrots yield 76%
    Peas yield 98%
    Green onions yield 83%
    Cabbage yields 87%
    Cucumbers yield 98%

  • Preparation Instructions:

    1. Cook rice in steamer and cool prior to adding to recipe.
    2. Over medium heat, scramble eggs until fully cooked, approximately 3-4 minutes. Cool prior to adding to recipe.
    3. Heat oil in skillet.
    4. Saute green onion and ginger in oil.
    5. Add carrot and shredded cabbage and stir fry 3-4 minutes until just heated through but not soft.
    6. Add tofu and stir fry.
    7. Add chili sauce, sriracha, and soy sauce.
    8. Add rice, mix and stir fry until rice has absorbed sauce.
    9. Remove from skillet.
    10. Stir in spinach, sesame seeds, and frozen peas.
    11. Let cool, add cooked/cooled egg to cooled rice mix.
    12. Mix all ingredients well and keep cool.
    13. Portion servings in hotel pans (10 lbs. per pan).
    15. To reheat, place pans in 325 degree oven until an internal temperature of 165 is reached.

  • Serving Instructions:

    Serving size is 1 cup (8 oz spoodle).
    Garnish with sliced cucumbers.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 1 Calories: 200.39
Dark Green: 0 Milk: 0 Sat. Fat: 4.29%
Red Orange: 0 Grains: 1 Sodium: 445.27
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0
PF006 - BI BIM BAP K-8

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