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Oriental Rice
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 800 00
ORIENTAL RICE
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
67 cal
13 g
3g
1g
0 mg
694 mg
15 mg
Ingredient
Weight
Measure
Issue
WATER
10-1/2 lbs
1 gal 1 qts
SOY SAUCE
1-7/8 lbs
3 cup
GINGER,GROUND
1/4 oz
1 tbsp
1 oz
2 tbsp
HOT SAUCE
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
RICE PILAF MIX
6 lbs
3 qts 1-1/4 cup
HONEY
9 oz
3/4 cup
WATER
8-1/3 lbs
1 gal
5/8 oz
1 tbsp
SALT
VEGETABLES,MIXED,FROZEN
6 lbs
3 qts 3 cup
Method
1 Combine water, 2 cups soy sauce, ground ginger, hot sauce and garlic powder. Bring to a boil.
2 Remove spice packet from pilaf mix and discard. Place 3 pounds of rice in each steam table pan. Add approximately 3/4 gallon of
boiling liquid to each pan and cover tightly with foil. Using a convection oven, bake 25 minutes at 350 F.
3 Combine honey and remaining cup of soy sauce. Heat until honey is warm enough to blend with soy sauce. Reserve for use in
Step 7.
4 Bring water to a boil in a steam jacketed kettle or stockpot. Add 1 tbsp salt.
5 Add vegetables, stir well. Return to a boil; cover.
6 Reduce heat; cook gently for 5-8 minutes or until vegetables are tender. Drain.
7 Remove rice from oven. Stir in 3 pounds of vegetables into each pan and pour the honey/soy mixture equally into each pan of rice.
Cover and let stand 10 minutes before serving. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 4 Ounces |
| Calories: | 67 cal |
| Carbohydrates: | 13 g |
| Protein: | 3g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 694 mg |
| Calcium: | 15 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 10-1/2 lbs | 1 gal 1 qts | |
| SOY SAUCE | 1-7/8 lbs | 3 cup | |
| GINGER,GROUND | 1/4 oz | 1 tbsp | |
| HOT SAUCE | 1 oz | 2 tbsp | |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| RICE PILAF MIX | 6 lbs | 3 qts 1-1/4 cup | |
| HONEY | 9 oz | 3/4 cup | |
| WATER | 8-1/3 lbs | 1 gal | |
| SALT | 5/8 oz | 1 tbsp | |
| VEGETABLES,MIXED,FROZEN | 6 lbs | 3 qts 3 cup |
| Method: | |
|
1 Combine water, 2 cups soy sauce, ground ginger, hot sauce and garlic powder. Bring to a boil. 2 Remove spice packet from pilaf mix and discard. Place 3 pounds of rice in each steam table pan. Add approximately 3/4 gallon of boiling liquid to each pan and cover tightly with foil. Using a convection oven, bake 25 minutes at 350 F. 3 Combine honey and remaining cup of soy sauce. Heat until honey is warm enough to blend with soy sauce. Reserve for use in Step 7. 4 Bring water to a boil in a steam jacketed kettle or stockpot. Add 1 tbsp salt. 5 Add vegetables, stir well. Return to a boil; cover. 6 Reduce heat; cook gently for 5-8 minutes or until vegetables are tender. Drain. 7 Remove rice from oven. Stir in 3 pounds of vegetables into each pan and pour the honey/soy mixture equally into each pan of rice. Cover and let stand 10 minutes before serving. 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