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Item ID: PF006

Serving Description: 1 Cup (6.4oz.)

Food Category: Vegetarian

HACCP Process Category: Complex


Item ID: PF006

Serving Description: 1 Cup (6.4oz.)

Food Category: Vegetarian

HACCP Process Category: Complex


Ingredients list for this recipe is unavailable.



Recipe source: Chef Ann Foundation Plant Forward

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

1. Prepare the vegetables:
a. Mince the ginger
b. Shred the carrots
c. Slice the green onions
d. Shred the cabbage
e. Slice the cucumbers

2. Cut tofu into cubes


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, then 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).


Reheating instructions:
Place pans in a 325 degree oven until an internal temperature of 165 degrees is reached

Serving: 1 Cup (6.4oz)
Garnish with sliced cucumbers.

Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.375 Meat/Meat Alternative: 1 Calories: 197.69
Dark Green: 0 Milk: 0 Sat. Fat: 4.34%
Red Orange: 0 Grains: 1 Sodium: 441.43
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0.25

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