Fried Brown Rice

Fried Brown Rice

(HACCP Process #2)

Yield:

100 servings (7.8 oz., 220 g)

Meal Equivalence:

1 oz. eq. meat/meat alternative, 1 oz. eq. whole grain, 1/4 cup other vegetable 
Directions
3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.

  2. Place cartons on sheet pans with space between to allow for thawing.

  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.

  4. Wash hands thoroughly.

PRE-PREP:
Day of Service:

  1. Clean and sanitize workstation.

  2. Pull 4 full deep steam table pans and place at workstation.

  3. Pull brown rice from dry storage.

  4. Pull peas and carrots from freezer.

  5. Pull soy sauce from cooler.

  6. Preheat convection oven to 350° F.

  7. Wash hands thoroughly.

PREP

  1. Spray steam table pans lightly.

  2. Place 1 lb. 9 oz. of rice into each steam table pan.

  3. Add 3 qt. plus 1/2 cup hot water to each pan.

  4. Stir well.

  5. Stir 1/2 cup soy sauce into each pan.

  6. Fold in 2 lb. 5 oz. of frozen peas and carrots into each pan of rice.

  7. Cover each pan tightly with foil.

COOK

  1. Place covered pans of rice into convection oven. Bake for 1 hour or until all water is absorbed and rice is tender. CCP: Heat until an internal temperature is reached of 155° F for 15 seconds.

PRE-PREP

  1. Pull 4 – half sheet pans and place at workstation.

  2. Pull thawed eggs from cooler and place at workstation.

  3. Wash hands thoroughly.

PREP

  1. Open cartons of eggs completely.

  2. Whisk thoroughly.

  3. Spray half pans with pan spray.

  4. Pour 1 lb. 7 oz. of eggs into each half pan.

COOK

  1. Place pans in preheated convection oven at 350° F. Bake until eggs are firm, about 10 minutes. CCP: Heat until an internal temperature is reached of 155° F for 15 seconds.

PREP

  1. Remove pans of eggs from oven.

  2. Using a pizza cutter, cut the eggs into “ribbons.”

  3. Using a criss cross pattern, cut ribbons into bite size pieces.

  4. Remove rice from oven.

  5. Fold egg ribbon bites into brown rice mixture, using 1 – half sheet pan per full pan of rice mixture.

HOLD

  1. Re-cover rice and place in warmer. CCP: Hold above 135° F

SERVE

  1. Using a 7 oz. spoodle, serve 7/8 cup of fried brown rice. CCP: Hold above 135° F

Ingredients

  • 5 lb. 12 oz. pasteurized whole eggs, frozen
 (USDA Material #100045)
  • 6 lb. 4 oz. rice, brown, long-grain
  • 9 lb. 4 oz. peas and carrots, frozen, unprepared
  • 2 cups soy sauce, low sodium
  • 1 oz. pan spray
  • 3 gal. 2 cups water

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.