Chicken Fried Rice
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Rice, Brown, Long-Grain, Parboiled, Dry, 25#, USDA, 101031 ‎ 4 1/4 oz.
- Beverages, water, tap, municipal ‎ 1 1/2 c.
- Vegetable oil, palm kernel ‎ 1/2 tsp.
- Oil, sesame, salad or cooking ‎ 1/2 tsp.
- Garlic, raw ‎ 3/4 tsp.
- Onions, raw chopped 1 tbsp.
- Ginger root, raw ‎ 3/4 tsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 8 1/4 oz.
- Peas and carrots, frozen, unprepared ‎ 4 1/3 oz.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1 tbsp.
- Sambal Oelek ‎ 1 tsp.
INSTRUCTIONS
- Cook rice according to package instructions. Dice onions and mince garlic and ginger. Make sure chicken is diced into medium diced pieces (you may need to dice chicken into smaller pieces from the package).
- Heat saute pan and add oil. Saute garlic, onion, and ginger for about 1 minute.Â
- Add chicken and saute for 3 minutes.
- Add rice and stir fry on HIGH heat for 3 munutes or until rice starts to brown. (Keep all food moving in the pan as to not burn the rice).
- Add peas and carrots, soy sauce, and sambal. Heat until internal temperature reaches 165 degrees F. Hold hot for service.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Rice, Brown, Long-Grain, Parboiled, Dry, 25#, USDA, 101031 ‎ 1 Ibs., 1 1/2 oz. ‎
- Beverages, water, tap, municipal ‎ 1 qt., 1 pt., 1/4 c. ‎
- Vegetable oil, palm kernel ‎ 1 7/8 tsp.
- Oil, sesame, salad or cooking ‎ 1 7/8 tsp.
- Garlic, raw ‎ 1 tbsp.
- Onions, raw chopped 1/4 c.
- Ginger root, raw ‎ 1 tbsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ ‎ 2 Ibs., 2 oz. ‎
- Peas and carrots, frozen, unprepared ‎ 1 Ibs., 2 oz. ‎
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1/4 c.
- Sambal Oelek ‎ 1 tbsp., 3/4 tsp ‎
INSTRUCTIONS
- Cook rice according to package instructions. Dice onions and mince garlic and ginger. Make sure chicken is diced into medium diced pieces (you may need to dice chicken into smaller pieces from the package).
- Heat saute pan and add oil. Saute garlic, onion, and ginger for about 1 minute.
- Add chicken and saute for 3 minutes.
- Add rice and stir fry on HIGH heat for 3 munutes or until rice starts to brown. (Keep all food moving in the pan as to not burn the rice).
- Add peas and carrots, soy sauce, and sambal. Heat until internal temperature reaches 165 degrees F. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Rice, Brown, Long-Grain, Parboiled, Dry, 25#, USDA, 101031 ‎ 4 Ibs., 6 oz. ‎
- Beverages, water, tap, municipal ‎ 1 gal., 2 qt., 1 c. ‎
- Vegetable oil, palm kernel ‎ 2 tbsp., 1 1/2 tsp. ‎
- Oil, sesame, salad or cooking ‎ 2 tbsp., 1 1/2 tsp. ‎
- Garlic, raw ‎ 1/4 c.
- Onions, raw chopped 1 c.
- Ginger root, raw ‎ 1/4 c.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 8 Ibs., 8 oz. ‎
- Peas and carrots, frozen, unprepared ‎ 4 Ibs., 8 oz. ‎
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1 c.
- Sambal Oelek ‎ 1/4 c., 1 tbsp. ‎
INSTRUCTIONS
- Cook rice according to package instructions. Dice onions and mince garlic and ginger. Make sure chicken is diced into medium diced pieces (you may need to dice chicken into smaller pieces from the package).
- Heat saute pan and add oil. Saute garlic, onion, and ginger for about 1 minute.Â
- Add chicken and saute for 3 minutes.
- Add rice and stir fry on HIGH heat for 3 munutes or until rice starts to brown. (Keep all food moving in the pan as to not burn the rice).
- Add peas and carrots, soy sauce, and sambal. Heat until internal temperature reaches 165 degrees F. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Rice, Brown, Long-Grain, Parboiled, Dry, 25#, USDA, 101031 ‎ 8 Ibs., 12 oz. ‎
- Beverages, water, tap, municipal ‎ 3 gal., 1 pt. ‎
- Vegetable oil, palm kernel ‎ 1/4 c., 1 tbsp. ‎
- Oil, sesame, salad or cooking ‎ 1/4 c., 1 tbsp. ‎
- Garlic, raw ‎ 1/2 c.
- Onions, raw chopped 1 pt.
- Ginger root, raw ‎ 1/2 c.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ ‎ 17 Ibs.
- Peas and carrots, frozen, unprepared ‎ 9 Ibs.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1 pt.
- Sambal Oelek ‎ 1/2 c., 2 tbsp. ‎
INSTRUCTIONS
- Cook rice according to package instructions. Dice onions and mince garlic and ginger. Make sure chicken is diced into medium diced pieces (you may need to dice chicken into smaller pieces from the package).
- Heat saute pan and add oil. Saute garlic, onion, and ginger for about 1 minute.Â
- Add chicken and saute for 3 minutes.
- Add rice and stir fry on HIGH heat for 3 munutes or until rice starts to brown. (Keep all food moving in the pan as to not burn the rice).
- Add peas and carrots, soy sauce, and sambal. Heat until internal temperature reaches 165 degrees F. Hold hot for service.Â