Go Back Email Link
Print Recipe Add to Collection
4 from 3 votes

Stir-Fried Green Rice, Eggs, and Ham (Turkey Ham) USDA Recipe for Schools

Inspired by a popular children’s book with a similar title, this hot main dish creatively combines brown rice, spinach, eggs, and ham to create a great wholesome meal that satisfies the pickiest of eaters.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides ½ oz equivalent meat/meat alternate, ⅛ cup dark green vegetable, and 1½ oz equivalent grains.
Course: Main Course
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Spring
50 Servings
Calories: 238.44

Ingredients

50 Servings

    Weight

    • - - Water
    • 5 lb 10 oz Brown rice, long-grain, regular, dry
    • - - Salt
    • - - Liquid eggs
    • - - OR
    • - - Fresh large eggs, beaten
    • - - Vegetable oil
    • 1 lb 8 oz Extra-lean turkey ham, diced ¼"
    • 10 oz *Fresh green onions, diced
    • 3 lb Frozen chopped spinach, thawed, drained
    • - - OR
    • 5 lb *Fresh spinach, chopped
    • - - Sesame oil
    • - - Low-sodium soy sauce

    Measure

    • 1 gal 2½ qt Water
    • 3 qt 2 cups Brown rice, long-grain, regular, dry
    • 2½ tsp Salt
    • 1 qt 1 cup Liquid eggs
    • - - OR
    • 20 each Fresh large eggs, beaten
    • ½ cup 2 Tbsp Vegetable oil
    • 1 qt Extra-lean turkey ham, diced ¼"
    • 1 qt *Fresh green onions, diced
    • 1 qt 2 cups Frozen chopped spinach, thawed, drained
    • - - OR
    • 2 gal *Fresh spinach, chopped
    • 2 Tbsp 2 tsp Sesame oil
    • 2 Tbsp Low-sodium soy sauce

    100 Servings

      Weight

      • - - Water
      • 11 lb 4 oz Brown rice, long-grain, regular, dry
      • - - Salt
      • - - Liquid eggs
      • - - OR
      • - - Fresh large eggs, beaten
      • - - Vegetable oil
      • 3 lb Extra-lean turkey ham, diced ¼’’
      • 1 lb 4 oz *Fresh green onions, diced
      • 6 lb Frozen chopped spinach, thawed, drained
      • - - OR
      • 10 lb * Fresh spinach, chopped
      • - - Sesame oil
      • - - Low-sodium soy sauce

      Measure

      • 3 gal 1 qt Water
      • 1 gal 3 qt Brown rice, long-grain, regular, dry
      • 1 Tbsp 2 tsp Salt
      • 2 qt 2 cups Liquid eggs
      • - - OR
      • 48 each Fresh large eggs, beaten
      • 1¼ cups Vegetable oil
      • 2 qt Extra-lean turkey ham, diced ¼’’
      • 2 qt *Fresh green onions, diced
      • 3 qt Frozen chopped spinach, thawed, drained
      • - - OR
      • 4 gal *Fresh spinach, chopped
      • ⅓ cup Sesame oil
      • ¼ cup Low-sodium soy sauce

      -

      50 Servings

        Weight

        • - - Water
        • 5 lb 10 oz Brown rice, long-grain, regular, dry
        • - - Salt
        • - - Liquid eggs
        • - - OR
        • - - Fresh large eggs, beaten
        • - - Vegetable oil
        • 1 lb 8 oz Extra-lean turkey ham, diced ¼"
        • 10 oz *Fresh green onions, diced
        • 3 lb Frozen chopped spinach, thawed, drained
        • - - OR
        • 5 lb *Fresh spinach, chopped
        • - - Sesame oil
        • - - Low-sodium soy sauce

        Measure

        • 1 gal 2½ qt Water
        • 3 qt 2 cups Brown rice, long-grain, regular, dry
        • 2½ tsp Salt
        • 1 qt 1 cup Liquid eggs
        • - - OR
        • 20 each Fresh large eggs, beaten
        • ½ cup 2 Tbsp Vegetable oil
        • 1 qt Extra-lean turkey ham, diced ¼"
        • 1 qt *Fresh green onions, diced
        • 1 qt 2 cups Frozen chopped spinach, thawed, drained
        • - - OR
        • 2 gal *Fresh spinach, chopped
        • 2 Tbsp 2 tsp Sesame oil
        • 2 Tbsp Low-sodium soy sauce

        100 Servings

          Weight

          • - - Water
          • 11 lb 4 oz Brown rice, long-grain, regular, dry
          • - - Salt
          • - - Liquid eggs
          • - - OR
          • - - Fresh large eggs, beaten
          • - - Vegetable oil
          • 3 lb Extra-lean turkey ham, diced ¼’’
          • 1 lb 4 oz *Fresh green onions, diced
          • 6 lb Frozen chopped spinach, thawed, drained
          • - - OR
          • 10 lb * Fresh spinach, chopped
          • - - Sesame oil
          • - - Low-sodium soy sauce

          Measure

          • 3 gal 1 qt Water
          • 1 gal 3 qt Brown rice, long-grain, regular, dry
          • 1 Tbsp 2 tsp Salt
          • 2 qt 2 cups Liquid eggs
          • - - OR
          • 48 each Fresh large eggs, beaten
          • 1¼ cups Vegetable oil
          • 2 qt Extra-lean turkey ham, diced ¼’’
          • 2 qt *Fresh green onions, diced
          • 3 qt Frozen chopped spinach, thawed, drained
          • - - OR
          • 4 gal *Fresh spinach, chopped
          • ⅓ cup Sesame oil
          • ¼ cup Low-sodium soy sauce

          Instructions

          • Boil water.
          • Place 2 lb 13 oz brown rice in each steam table pan (12” x 20” x 2½”).
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Pour boiling water (3 qt 1 cup per steam table pan) over brown rice. Stir. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 40 minutes
            Convection oven: 325 °F for 40 minutes
          • Remove from oven and let stand covered for 5 minutes.
          • Add salt to brown rice. Mix well. Set aside.
          • Whisk eggs and water.
            For 50 servings, ½ cup water.
            For 100 servings, 1 cup water.
          • Lightly coat pan with pan release spray. Cook half of egg mixture. Chop and set aside for step 12. Reserve other half of egg mixture for step 11.
          • Sauté ham in vegetable oil over high heat for 2 minutes or until ham begins to brown.
          • Reduce heat to medium. Mix in brown rice.
          • Add remaining egg mixture. Stir frequently for about 5 minutes, or until cooked.
          • Mix in onions, spinach, chopped egg, sesame oil, and soy sauce.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with 8 fl oz spoodle (1 cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

          Nutrition

          Serving: 1cup (8 fl oz spoodle) | Calories: 238.44 | Total Carbohydrate: 34.96g | Protein: 8.76g | Total Fat: 7.09g | Saturated Fat: 1.36g | Cholesterol: 73.69mg | Sodium: 312.64mg | Potassium: 0mg | Dietary Fiber: 3.24g | Total Sugars: 0g | Vitamin A: 1960.62IU | Vitamin C: 0.82mg | Vitamin D: 0IU | Calcium: 53.46mg | Iron: 1.33mg