RECIPE DETAILS
Item ID: SI305
Serving Description: 1/2 Cup (3.6oz.)
Food Category: Grains
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SI305
Serving Description: 1/2 Cup (3.6oz.)
Food Category: Grains
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Cooked carrots, small dice yield 76%
Green onions, thin sliced yield 83%
Frozen peas yield 98%
1. Place rice and water in hotel pan. Cook rice in steamer and cool prior to adding to recipe.
Note: Alternatively, cook rice on the stovetop.
2. Scramble eggs and cool prior to adding to recipe.
3. Mince ginger.
4. Shred carrots.
5. Slice green onions.
Preparation
1. Heat oil in skillet.
2. Saute green onion and ginger in oil.
3. Add the carrots and stir fry.
4. Add the chicken and stir fry.
5. Add the chili sauce and soy sauce.
6. Add the rice, mix in, and stir fry until rice has absorbed sauce.
7. Add the cooked/cooled eggs and peas to heat.
If preparing ahead or for transport:
8. Take off the heat and cool.
9. Portion servings into hotel pans.
10. On day of service, reheat in hotel pans at 350 degrees to an internal temperature of 165 degrees F.
Serving
Serving = 1/2 cup (3.6 oz wt)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.125 | Meat/Meat Alternative: 0.75 | Calories: 141.15 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 4.63% | |
| Red Orange: 0 | Grains: 0.5 | Sodium: 200.28 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
