Fried Rice USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This fantastically flavorful Fried Rice is a wholesome combination that includes brown rice, onion, eggs, peas, and carrots.
NSLP/SBP 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.
3.20 from 5 votes

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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 using 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 Schools 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 50 servings, fold in 1 qt 2 cups (about 2 lb 12 oz) cooked eggs.
    For 100 servings, fold in 3 qt (about 5 lb 8 oz) cooked eggs.
  • Saute 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 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 6 fl oz spoodle (³⁄4 cup).

Nutrition INFORMATION

Fried Rice USDA Recipe for Schools
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

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
50 Servings:
About 13 lb
About 1 gal 2 qt 2 cups/2 steam table pans (12′′ x 20′′ x 4′′)
100 Servings:
About 26 lb
About 3 gal 1 qt/4 steam table pans
(12′′ x 20′′ x 4′′)