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3 from 9 votes

Fried Rice USDA Recipe for Schools

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.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Grains, Vegetables, Meat Alternates
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Spring, Winter
Multicultural Region: Asia and Pacific Islands
50 Servings
Calories: 116

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

      -

      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

          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).

          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.

          Nutrition

          Serving: 03⁄4 cup (6 fl oz spoodle) | Calories: 116 | Total Carbohydrate: 16g | Protein: 6g | Total Fat: 5g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 189mg | Potassium: 94mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin D: 12IU | Calcium: 27mg | Iron: 2mg