Source: U.S. Department of Defence
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Ginger Rice
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 020 00
GINGER RICE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
183 cal
34 g
6g
2g
73 mg
567 mg
43 mg
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
1/4 oz
1 tbsp
PEPPER,WHITE,GROUND
PEPPERS,RED FRESH,DICED
1 lbs
3 cup
1-1/4 lbs
1 lbs
3-3/4 cup
CARROTS,FROZEN,SLICED
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.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 183 cal |
| Carbohydrates: | 34 g |
| Protein: | 6g |
| Fat: | 2g |
| Cholesterol: | 73 mg |
| Sodium: | 567 mg |
| Calcium: | 43 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence