Fried Rice USDA Recipe for Child Care Centers
Age Group: Ages 6-18
Serving Size: 25-50
This fantastically flavorful Fried Rice is a wholesome combination that includes brown rice, onion, eggs, peas, and carrots.CACFP CREDITING INFORMATION ³⁄4 cup (6 fl oz spoodle) provides 0.5 oz equivalent meat alternate, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
Ingredients
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
Quantity
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
Ingredients
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
Quantity
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
*See Marketing Guide
Ingredients
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
Quantity
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
*See Marketing Guide
Ingredients
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
Quantity
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
*See Marketing Guide
Ingredients
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
Quantity
25 Servings
Weight
- 13 oz Whole eggs, frozen, thawed
- 10 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 4 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 1 lb 4 oz Peas and carrots, frozen
Measure
- 1¹⁄3 cups 1 Tbsp 2 tsp Whole eggs, frozen, thawed
- 1¹⁄4 cups Egg whites
- ¹⁄4 cup Canola oil
- 2 tsp Garlic,minced
- ³⁄4 cup *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ¹⁄3 cup 1²⁄3 tsp Soy sauce, low-sodium
- 1 qt Peas and carrots, frozen
50 Servings
Weight
- 1 lb 10 oz Whole eggs, frozen, thawed
- 1 lb 4 oz Egg whites
- - - Canola oil
- - - Garlic, minced
- 8 oz *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- - - Soy sauce, low-sodium
- 2 lb 8 oz Peas and carrots, frozen
Measure
- 2²⁄3 cups 3 Tbsp 1 tsp Whole eggs, frozen, thawed
- 2¹⁄2 cups Egg whites
- ¹⁄2 cup Canola oil
- 1 Tbsp 1 tsp Garlic, minced
- 1¹⁄2 cups *Onions, fresh, chopped
- - - Cooking Rice USDA Recipe for CACFP
- ²⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
- 2 qt Peas and carrots, frozen
*See Marketing Guide
Instructions
- Lightly coat a large non-stick pan with pan-release spray. Pour eggs and cook uncovered over medium heat. Cook until stiff, stirring constantly with a rubber spatula. Set aside for step 7.
- Heat oil uncovered in a roasting pan/square head pan (20 7⁄8" x 17³⁄8" x 7″) over medium–high heat. Add garlic and onions. Sauté for 1 minute. Stir often.
- See Cooking Rice USDA Recipe for CACFP for recipe and ingredients.
- Add cooked rice to onion mixture and saute for 1 minute. Increase heat to high.
- Add soy sauce. Stir constantly for 2–3 minutes.
- Fold in peas and carrots.
- Add cooked eggs: For 25 servings, fold in 3 cups (about 1 lb 6 oz) cooked eggs. For 50 servings, fold in 1 qt 2 cups (about 2 lb 12 oz) cooked eggs.
- Sauté for an additional 1–2 minutes.Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Pour into a steam table pan (12" x 20" x 4"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.Critical Control Point: Hold for hot service at 140 °F or higher.
- Portion with 6 fl oz spoodle (³⁄4 cup).
Nutrition INFORMATION
Fried Rice USDA Recipe for Child Care Centers
Amount Per Serving
0 3⁄4 cup (6 fl oz spoodle)
Calories
116
Total Fat
5
g
8
%
Saturated Fat
1
g
6
%
Cholesterol
55
mg
18
%
Sodium
189
mg
8
%
Total Carbohydrate
16
g
5
%
Dietary Fiber
2
g
8
%
Total Sugars
2
g
2
%
Protein
6
g
12
%
Vitamin D
12
IU
80
%
Calcium
27
mg
3
%
Iron
2
mg
11
%
Potassium
94
mg
3
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 5 oz
50 Servings:
Mature onions: 10 oz
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 6 lb 8 oz About 3 qt 1 cup/1 steam table pan (12" x 20" x 4")
50 Servings:
About 13 lbAbout 1 gal 2 qt 2 cups/2 steam table pans (12" x 20" x 4")
