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PINEAPPLE FRIED RICE 9-12

RECIPE DETAILS

Item ID: PF012

Batch Quantity: 100

Serving Size: 2

Serving Measure: CUPS

Serving Description: 2 cup or 13.44 oz

Nutrition Link: 80395

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: PF

RECIPE DETAILS

Item ID: PF012

Batch Quantity: 100

Serving Size: 2

Serving Measure: CUPS

Serving Description: 2 cup or 13.44 oz

Nutrition Link: 80395

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: PF

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, thin sliced yield 83%

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 finely chopped 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 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. Peel pineapple, dice into small, bitesize pieces and add to cooled rice mixture.
13. Portion servings into hotel pans. 10.5 lbs., 25 servings per pan.
14. Reheat in a 350 degree oven for 20-30 minutes.

Serving

Serving size = 2 cups

To serve to-go style:
Served portion warm or cold in to-go carton


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 392.75
Dark Green: 0 Milk: 0 Sat. Fat: 3.75%
Red Orange: 0 Grains: 2 Sodium: 939.93
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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