|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|
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
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.
|183 cal||34 g||6 g||2 g||73 mg||567 mg||43 mg|