RECIPE DETAILS
Item ID: 1984503
Serving Size: ½ Cup (3.6 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: None
Allergens: Eggs, Soy, Wheat
RECIPE DETAILS
Item ID: 1984503
Serving Size: ½ Cup (3.6 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: None
Allergens: Eggs, Soy, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Cooked carrots (small dice): 76%
- Green onions (thin sliced): 83%
- Frozen peas: 98%
Pre-Preparation
- Place rice and water in hotel pans and cook in a steamer for about 20 minutes. Cool according to HACCP procedures.
Note: Alternatively, cook rice on the stovetop using a 2:1 ratio of water to rice; bring to a boil, then simmer ~20 minutes. - Scramble eggs in a tilt skillet or on the stovetop; cool prior to adding to the recipe.
- Wash, peel, and mince ginger.
- Wash and small-dice carrots.
- Wash and slice green onions.
Preparation
- Heat oil in a skillet over medium heat.
- Sauté green onion and ginger for 1–2 minutes.
- Add carrots and stir-fry 5–7 minutes.
- Add chicken and stir-fry ~10 minutes, or until the internal temperature reaches 165°F.
- Add chili sauce and soy sauce; stir to combine.
- Add rice; mix in and stir-fry until the rice absorbs the sauce, about 5 minutes.
- Add the cooked/cooled eggs and peas; heat until the mixture reaches 165°F.
If preparing ahead or for transport
- Remove from heat and cool completely following HACCP procedures.
- Portion into hotel pans.
- On the day of service, reheat covered at 350°F for about 20 minutes, to an internal temperature of 165°F.
Serving
Serving size: 1/2 cup (3.6 oz wt)
*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0.5 oz eq |
| Meat/Meat Alternatives | 0.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 137.25 kcal |
| Total Fat | 3.27 gm |
| Saturated Fat | 0.76* gm |
| Trans Fat | 0.00* gm |
| Sodium | 228.10 mg |
| Carbohydrates | 18.93 gm |
| Fiber | 1.80* gm |
| Sugars | 2.02* gm |
| Added Sugars | 0.53* gm |
