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Rice Frittata
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 174 00
RICE FRITTATA
Yield 100
Portion 11 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
391 cal
25 g
24 g
22 g
220 mg
805 mg
430 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
3-3/4 lbs
2 qts 1-3/8 cup
WATER,BOILING
10-1/2 lbs
1 gal 1 qts
SALT
3/4 oz
1 tbsp
3/4 oz
1 tbsp
OIL,SALAD
TOMATOES,FRESH,CHOPPED
15-7/8 lbs
2 gal 2 qts
16-1/4 lbs
11 lbs
2 gal 3 qts
CHEESE,CHEDDAR,SHREDDED
MUSHROOMS,CANNED,DRAINED
7 lbs
1 gal 1-1/8 qts
PEPPERS,GREEN,FRESH,CHOPPED
4-7/8 lbs
3 qts 2-7/8 cup
6 lbs
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
ONIONS,FRESH,CHOPPED
5-1/4 lbs
3 qts 2-7/8 cup
5-7/8 lbs
5-5/8 oz
2-3/8 cup
MILK,NONFAT,DRY
WATER,WARM
5-3/4 lbs
2 qts 3 cup
EGG WHITES
8-1/2 lbs
1 gal
8-5/8 lbs
1 gal
EGGS,WHOLE,FROZEN
PEPPER,BLACK,GROUND
7/8 oz
1/4 cup 1/3 tbsp
SALT
1-1/4 oz
2 tbsp
Method
1 Combine rice, water, salt and salad oil. Bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes.
2 Combine tomatoes, cheese, mushrooms, peppers, onions and rice. Mix well. Place 5-1/2 quarts mixture in each lightly sprayed
steam table pan.
3 Reconstitute milk.
4 Thaw egg products. Combine milk, eggs, pepper, and salt. Mix well.
5 Pour 1-1/2 quart egg mixture over rice mixture in each pan. Stir to distribute evenly.
6 Using a convection oven, bake at 325 F. for 45 minutes or until eggs are completely set on low fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Cut 3 by 5.



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Rice Frittata

Yield: 100 Portion: 11 Ounces
Calories: 391 cal
Carbohydrates: 25 g
Protein: 24 g
Fat: 22 g
Cholesterol: 220 mg
Sodium: 805 mg
Calcium: 430 mg

Ingredient Weight Measure Issue
RICE,LONG GRAIN 3-3/4 lbs 2 qts 1-3/8 cup
WATER,BOILING 10-1/2 lbs 1 gal 1 qts
SALT 3/4 oz 1 tbsp
OIL,SALAD 3/4 oz 1 tbsp
TOMATOES,FRESH,CHOPPED 15-7/8 lbs 2 gal 2 qts 16-1/4 lbs
CHEESE,CHEDDAR,SHREDDED 11 lbs 2 gal 3 qts
MUSHROOMS,CANNED,DRAINED 7 lbs 1 gal 1-1/8 qts
PEPPERS,GREEN,FRESH,CHOPPED 4-7/8 lbs 3 qts 2-7/8 cup 6 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 5-1/4 lbs 3 qts 2-7/8 cup 5-7/8 lbs
MILK,NONFAT,DRY 5-5/8 oz 2-3/8 cup
WATER,WARM 5-3/4 lbs 2 qts 3 cup
EGG WHITES 8-1/2 lbs 1 gal
EGGS,WHOLE,FROZEN 8-5/8 lbs 1 gal
PEPPER,BLACK,GROUND 7/8 oz 1/4 cup 1/3 tbsp
SALT 1-1/4 oz 2 tbsp

Method:
1 Combine rice, water, salt and salad oil. Bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes.
2 Combine tomatoes, cheese, mushrooms, peppers, onions and rice. Mix well. Place 5-1/2 quarts mixture in each lightly sprayed
steam table pan.
3 Reconstitute milk.
4 Thaw egg products. Combine milk, eggs, pepper, and salt. Mix well.
5 Pour 1-1/2 quart egg mixture over rice mixture in each pan. Stir to distribute evenly.
6 Using a convection oven, bake at 325 F. for 45 minutes or until eggs are completely set on low fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Cut 3 by 5.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/rice_frittata.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence