RECIPE DETAILS
Item ID: 1799607
Serving Description: 2 Cups (12.8 oz)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, 9-12, Tofu
Allergens: Eggs, Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 1799607
Serving Description: 2 Cups (12.8 oz)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, 9-12, Tofu
Allergens: Eggs, Soy, Wheat, Sesame
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Carrot: 83%
- Green onions: 83%
- Green Cabbage: 87%
- Cucumbers: 98%
- Peas: 98%
Pre-Preparation
- Wash produce as needed.
-
Prepare the vegetables:
a. Mince the ginger.
b. Shred the carrots.
c. Slice the green onions.
d. Shred the cabbage.
e. Slice the cucumbers. -
Cut tofu into 1 oz. cubes
Preparation
-
Cook rice and water in a steamer and cool per HACCP SOP before adding to the recipe.
-
Over medium heat, scramble eggs until fully cooked, approximately 3–4 minutes. Cool per HACCP SOP before adding to recipe.
-
Heat oil in the skillet.
-
Sauté green onion and ginger in oil.
-
Add carrot and shredded cabbage and stir-fry 3–4 minutes until just heated through but not soft.
-
Add tofu and stir-fry for about 10 minutes or until 165°F is reached.
-
Add chili sauce, sriracha, and soy sauce.
-
Add rice, mix, and stir-fry until rice has absorbed the sauce.
-
Remove from the skillet.
-
Stir in spinach, sesame seeds, and frozen peas.
-
Let cool, then add cooked/cooled egg to the cooled rice mix.
-
Mix all ingredients well and keep cool.
-
Weigh out 10 lbs per hotel pan.
Reheating instructions
Place pans in a 325°F oven until an internal temperature of 165°F is reached.
Serving
Garnish with Sliced cucumbers
Serving size: 2 cups (12.8 oz.)
Suggested serving utensil: Spoodle
*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0.125 cups |
| Vegetables, Other | 0.25 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 391.82 kcal |
| Total Fat | 7.81 gm |
| Saturated Fat | 1.62* gm |
| Trans Fat | 0.00* gm |
| Sodium | 941.73 mg |
| Carbohydrates | 63.80 gm |
| Fiber | 5.53* gm |
| Sugars | 10.14* gm |
| Added Sugars | 4.06* gm |
