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.
4 from 3 votes
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Ingredients
 

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 Schools
    • - - 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 Schools
    • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
    • 2 qt Peas and carrots, frozen

    100 Servings

      Weight

      • 3 lb 4 oz Whole eggs, frozen, thawed
      • 2 lb 8 oz Egg whites
      • - - Canola oil
      • - - Garlic, minced
      • 1 lb *Onions, fresh, chopped
      • - - Cooking Rice USDA Recipe for Schools
      • - - Soy sauce, low-sodium
      • 5 lb Peas and carrots, frozen

      Measure

      • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
      • 1 qt 1 cup Egg whites
      • 1 cup Canola oil
      • 2 Tbsp 2 tsp Garlic, minced
      • 3 cups *Onions, fresh, chopped
      • - - Cooking Rice USDA Recipe for Schools
      • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
      • 1 gal Peas and carrots, frozen

      Quantity
       

      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 Schools
        • - - 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 Schools
        • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
        • 2 qt Peas and carrots, frozen

        100 Servings

          Weight

          • 3 lb 4 oz Whole eggs, frozen, thawed
          • 2 lb 8 oz Egg whites
          • - - Canola oil
          • - - Garlic, minced
          • 1 lb *Onions, fresh, chopped
          • - - Cooking Rice USDA Recipe for Schools
          • - - Soy sauce, low-sodium
          • 5 lb Peas and carrots, frozen

          Measure

          • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
          • 1 qt 1 cup Egg whites
          • 1 cup Canola oil
          • 2 Tbsp 2 tsp Garlic, minced
          • 3 cups *Onions, fresh, chopped
          • - - Cooking Rice USDA Recipe for Schools
          • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
          • 1 gal Peas and carrots, frozen

          Ingredients
           

          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 Schools
            • - - 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 Schools
            • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
            • 2 qt Peas and carrots, frozen

            100 Servings

              Weight

              • 3 lb 4 oz Whole eggs, frozen, thawed
              • 2 lb 8 oz Egg whites
              • - - Canola oil
              • - - Garlic, minced
              • 1 lb *Onions, fresh, chopped
              • - - Cooking Rice USDA Recipe for Schools
              • - - Soy sauce, low-sodium
              • 5 lb Peas and carrots, frozen

              Measure

              • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
              • 1 qt 1 cup Egg whites
              • 1 cup Canola oil
              • 2 Tbsp 2 tsp Garlic, minced
              • 3 cups *Onions, fresh, chopped
              • - - Cooking Rice USDA Recipe for Schools
              • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
              • 1 gal Peas and carrots, frozen

              Quantity
               

              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 Schools
                • - - 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 Schools
                • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
                • 2 qt Peas and carrots, frozen

                100 Servings

                  Weight

                  • 3 lb 4 oz Whole eggs, frozen, thawed
                  • 2 lb 8 oz Egg whites
                  • - - Canola oil
                  • - - Garlic, minced
                  • 1 lb *Onions, fresh, chopped
                  • - - Cooking Rice USDA Recipe for Schools
                  • - - Soy sauce, low-sodium
                  • 5 lb Peas and carrots, frozen

                  Measure

                  • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
                  • 1 qt 1 cup Egg whites
                  • 1 cup Canola oil
                  • 2 Tbsp 2 tsp Garlic, minced
                  • 3 cups *Onions, fresh, chopped
                  • - - Cooking Rice USDA Recipe for Schools
                  • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
                  • 1 gal Peas and carrots, frozen
                  *See Marketing Guide

                  Ingredients
                   

                  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 Schools
                    • - - 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 Schools
                    • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
                    • 2 qt Peas and carrots, frozen

                    100 Servings

                      Weight

                      • 3 lb 4 oz Whole eggs, frozen, thawed
                      • 2 lb 8 oz Egg whites
                      • - - Canola oil
                      • - - Garlic, minced
                      • 1 lb *Onions, fresh, chopped
                      • - - Cooking Rice USDA Recipe for Schools
                      • - - Soy sauce, low-sodium
                      • 5 lb Peas and carrots, frozen

                      Measure

                      • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
                      • 1 qt 1 cup Egg whites
                      • 1 cup Canola oil
                      • 2 Tbsp 2 tsp Garlic, minced
                      • 3 cups *Onions, fresh, chopped
                      • - - Cooking Rice USDA Recipe for Schools
                      • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
                      • 1 gal Peas and carrots, frozen

                      Quantity
                       

                      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 Schools
                        • - - 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 Schools
                        • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
                        • 2 qt Peas and carrots, frozen

                        100 Servings

                          Weight

                          • 3 lb 4 oz Whole eggs, frozen, thawed
                          • 2 lb 8 oz Egg whites
                          • - - Canola oil
                          • - - Garlic, minced
                          • 1 lb *Onions, fresh, chopped
                          • - - Cooking Rice USDA Recipe for Schools
                          • - - Soy sauce, low-sodium
                          • 5 lb Peas and carrots, frozen

                          Measure

                          • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
                          • 1 qt 1 cup Egg whites
                          • 1 cup Canola oil
                          • 2 Tbsp 2 tsp Garlic, minced
                          • 3 cups *Onions, fresh, chopped
                          • - - Cooking Rice USDA Recipe for Schools
                          • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
                          • 1 gal Peas and carrots, frozen
                          *See Marketing Guide

                          Ingredients
                           

                          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 Schools
                            • - - 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 Schools
                            • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
                            • 2 qt Peas and carrots, frozen

                            100 Servings

                              Weight

                              • 3 lb 4 oz Whole eggs, frozen, thawed
                              • 2 lb 8 oz Egg whites
                              • - - Canola oil
                              • - - Garlic, minced
                              • 1 lb *Onions, fresh, chopped
                              • - - Cooking Rice USDA Recipe for Schools
                              • - - Soy sauce, low-sodium
                              • 5 lb Peas and carrots, frozen

                              Measure

                              • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
                              • 1 qt 1 cup Egg whites
                              • 1 cup Canola oil
                              • 2 Tbsp 2 tsp Garlic, minced
                              • 3 cups *Onions, fresh, chopped
                              • - - Cooking Rice USDA Recipe for Schools
                              • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
                              • 1 gal Peas and carrots, frozen

                              Quantity
                               

                              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 Schools
                                • - - 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 Schools
                                • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
                                • 2 qt Peas and carrots, frozen

                                100 Servings

                                  Weight

                                  • 3 lb 4 oz Whole eggs, frozen, thawed
                                  • 2 lb 8 oz Egg whites
                                  • - - Canola oil
                                  • - - Garlic, minced
                                  • 1 lb *Onions, fresh, chopped
                                  • - - Cooking Rice USDA Recipe for Schools
                                  • - - Soy sauce, low-sodium
                                  • 5 lb Peas and carrots, frozen

                                  Measure

                                  • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
                                  • 1 qt 1 cup Egg whites
                                  • 1 cup Canola oil
                                  • 2 Tbsp 2 tsp Garlic, minced
                                  • 3 cups *Onions, fresh, chopped
                                  • - - Cooking Rice USDA Recipe for Schools
                                  • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
                                  • 1 gal Peas and carrots, frozen
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  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 Schools
                                    • - - 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 Schools
                                    • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
                                    • 2 qt Peas and carrots, frozen

                                    100 Servings

                                      Weight

                                      • 3 lb 4 oz Whole eggs, frozen, thawed
                                      • 2 lb 8 oz Egg whites
                                      • - - Canola oil
                                      • - - Garlic, minced
                                      • 1 lb *Onions, fresh, chopped
                                      • - - Cooking Rice USDA Recipe for Schools
                                      • - - Soy sauce, low-sodium
                                      • 5 lb Peas and carrots, frozen

                                      Measure

                                      • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
                                      • 1 qt 1 cup Egg whites
                                      • 1 cup Canola oil
                                      • 2 Tbsp 2 tsp Garlic, minced
                                      • 3 cups *Onions, fresh, chopped
                                      • - - Cooking Rice USDA Recipe for Schools
                                      • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
                                      • 1 gal Peas and carrots, frozen

                                      Quantity
                                       

                                      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 Schools
                                        • - - 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 Schools
                                        • 2⁄3 cup 1 Tbsp ¹⁄3 tsp Soy sauce, low-sodium
                                        • 2 qt Peas and carrots, frozen

                                        100 Servings

                                          Weight

                                          • 3 lb 4 oz Whole eggs, frozen, thawed
                                          • 2 lb 8 oz Egg whites
                                          • - - Canola oil
                                          • - - Garlic, minced
                                          • 1 lb *Onions, fresh, chopped
                                          • - - Cooking Rice USDA Recipe for Schools
                                          • - - Soy sauce, low-sodium
                                          • 5 lb Peas and carrots, frozen

                                          Measure

                                          • 1 qt 1⅔ cups 1 Tbsp 1 tsp Whole eggs, frozen, thawed
                                          • 1 qt 1 cup Egg whites
                                          • 1 cup Canola oil
                                          • 2 Tbsp 2 tsp Garlic, minced
                                          • 3 cups *Onions, fresh, chopped
                                          • - - Cooking Rice USDA Recipe for Schools
                                          • 1⅓ cups 2 Tbsp ⅔ tsp Soy sauce, low-sodium
                                          • 1 gal 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 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

                                          Nutrition Facts
                                          Fried Rice USDA Recipe for Schools
                                          Amount Per Serving 0 3⁄4 cup (6 fl oz spoodle)
                                          Calories 116 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 1g6%
                                          Cholesterol 55mg18%
                                          Sodium 189mg8%
                                          Potassium 94mg3%
                                          Total Carbohydrate 16g5%
                                          Dietary Fiber 2g8%
                                          Total Sugars 2g2%
                                          Protein 6g12%
                                          Vitamin D 12IU80%
                                          Calcium 27mg3%
                                          Iron 2mg11%
                                          *
                                          *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′′)