Thai Fried Rice

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 for about 20 minutes. Cool according to HACCP procedures.
Note: Alternatively, cook rice on the stovetop using 2:1 ratio of water to rice, bring to a boil, then simmer for about 20 minutes
2. Scramble eggs in tilt skillet or on stovetop, and cool prior to adding to recipe.
3. Wash, peel, and mince ginger.
4. Wash and small dice carrots.
5. Wash and slice green onions.

Preparation

1. Heat oil in skillet over medium heat.
2. Saute green onion and ginger in oil for 1-2 minutes.
3. Add the carrots and stir fry for about 5-7 minutes.
4. Add the chicken and stir fry for approximately 10 minutes or until internal temperature reaches 165 degrees F.
5. Add the chili sauce and soy sauce, stir to combine.
6. Add the rice, mix in, and stir fry until rice has absorbed sauce, about 5 minutes.
7. Add the cooked/cooled eggs and peas to heat until internal temperature reaches 165 degrees F.

If preparing ahead or for transport:
8. Take off the heat and cool completely following HACCP procedures.
9. Portion servings into hotel pans.
10. On day of service, reheat in hotel pans at 350 degrees for about 20 minutes to an internal temperature of 165 degrees F.

Serving

Serving = 1/2 cup (3.6 oz wt)