Ginger Rice

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
RICE,LONG GRAIN 8-1/2 lbs 1 gal 1-1/4 qts
WATER,BOILING 18-3/4 lbs 2 gal 1 qts
COOKING SPRAY,NONSTICK 1/4 oz 1/4 tsp
EGGS,WHOLE,FROZEN 3-3/4 lbs 1 qts 3 cup
SOY SAUCE 2-1/8 lbs 3-3/8 cup
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 1/2 oz 1 tbsp
GINGER,GROUND 1/4 oz 1 tbsp
PEPPER,WHITE,GROUND 1/4 oz 1 tbsp
PEPPERS,RED FRESH,DICED 1 lbs 3 cup 1-1/4 lbs
CARROTS,FROZEN,SLICED 1 lbs 3-3/4 cup
ONIONS,GREEN,FRESH,SLICED 1-1/8 lbs 1 qts 1-3/8 cup 1-1/3 lbs

Method

1 Place 3 pounds rice and 3 quarts water in each lightly sprayed steam table pan; stir.
2 Cover tightly. Using a convection oven, bake at 325 F. for 30 minutes on high fan, closed vent.
3 Pour eggs on lightly sprayed griddle. Cook 1-1/2 minutes or until set. Do not turn. Cut into 4-inch strips to facilitate removal.
Remove immediately. Cut into 1/2-inch squares.
4 Combine soy sauce, sugar, garlic powder, white pepper, and ginger. Stir well to dissolve sugar.
5 Add 2-1/3 cups egg strips, 1-1/2 cups soy mixture, 1 cup red peppers and 1-1/4 cups of carrots to rice in each pan. Mix lightly but
thoroughly.
6 Cover. CCP: Using a convection oven, bake 15 minutes on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds.
7 Add 1-3/4 cups green onions to rice in each pan. Mix lightly but thoroughly. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
183 cal 34 g 6 g 2 g 73 mg 567 mg 43 mg

Portion

3/4 Cup

Yield

100