Recipe for Vegetarian Fried Rice with Edamame

Yields 50 Servings

This recipe yields one–10 inch by 12 inch by 4 inch steam table pan, or 50–1 cup or one number 4 scoop servings of fried rice.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 3 pounds and 8 ounces long grain, brown rice, parboiled, dry
  
• Pan release spray
  
• 1 gallon, 3 quarts, and 3 cups water, boiling
  
• 6 pounds as purchased (AP) fresh yellow onions
  
• 2½ pounds AP fresh whole carrots
  
• 3 pounds AP fresh green onions
  
• 1 cup vegetable oil
  
• ¾ cup fresh garlic, minced, ready-to-use
  
• 3 pounds or 2 quarts and 2 cups frozen edamame, shelled, ready-to-use
  
• 4 pounds or 42 frozen egg patties, 1.5 ounce patties
  3 cups soy sauce, low-sodium
  

Directions

To Prepare Rice One Day in Advance

1. Spray 10 inch by 12 inch by 4 inch steam table pan with pan release spray.
2. Place 3 pounds and 8 ounces of rice into pan. Add 1 gallon, 3 quarts, and 3 cups of boiling water to pan. Cover pan with parchment and foil.
3. Place in preheated 350°F conventional oven or 325°F convection oven.
4. Bake for 1 hour. Check rice for doneness, continue cooking until rice appears dry. Fluff with fork. Recover and allow to sit for 15 minutes. Cool rice in refrigerator to 41°F or lower for next day service. Critical Control Point (CCP): Reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.

To Prepare for Service

5. Rinse, trim, and chop yellow onions to measure 3 quarts and ½ cup.
6. Peel, trim, and shred carrots to measure 1 quart and 3½ cups.
7. Rinse, trim, and chop green onions into 1 inch pieces to measure 1 quart and 1 cup.
8. Heat oil in sauté pan or tilt skillet. Add yellow onion. Sauté for 2 minutes or until translucent. Add garlic. Sauté additional 1 minute.
9. Add shredded carrots and shelled edamame, continue to sauté for additional 5 minutes.
10. Add green onions and cooled brown rice, stir to combine.
11. Place egg patties on 18 inch by 26 inch by 1 inch lined baking sheet pan. Place in preheated oven 350°F conventional oven or 325°F convection oven.
12. Bake for 8 minutes or until patties reach internal temperature of 145°F.
13. Cut egg patties into thin strips on cutting board. Fold egg into rice mixture.
14. Stir soy sauce into rice mixture.
15. Transfer fried rice to one–10 inch by 12 inch by 4 inch pan for 50 servings. Cover and hold in warmer for service. CCP: Hold for hot service at 135°F or higher.
16. Portion 1 cup or one number 4 scoop for each serving.

Nutritional Analysis

• Calories, in K calories: 255
  
• Carbohydrates, in grams: 34
  
• Protein, in grams: 10.40
  
• Saturated fat, in grams: 2.10
  
• Trans fat, in grams: 0
  
• Total fat, in grams: 8.90
  Sodium, in milligrams: 1,104.40
  

Yields 100 Servings

This recipe yields two–10 inch by 12 inch by 4 inch steam table pans, or 100–1 cup or one number 4 scoop servings of fried rice.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 7 pounds long grain, brown rice, parboiled, dry
  
• Pan release spray
  
• 3 gallons, 3 quarts, and 2 cups water
  
• 12 pounds as purchased (AP), fresh yellow onions
  
• 5 pounds AP fresh whole carrots
  
• 6 pounds AP fresh green onions
  
• 2 cups vegetable oil
  
• 1½ cups fresh garlic, minced, ready-to-use
  
• 6 pounds or 1 gallon and 1 quart frozen edamame, shelled, ready-to-use
  
• 8 pounds or 84 frozen egg patties, 1.5 ounce patties
  1 quart and 2 cups soy sauce, low-sodium
  

Directions

To Prepare Rice One Day in Advance

1. Spray two–10 inch by 12 inch by 4 inch steam table pans with pan release spray.
2. Place 3 pounds 8 ounces of rice into each pan. Add 1 gallon, 3 quarts, and 3 cups of boiling water to each pan. Cover pan with parchment and foil.
3. Place in preheated 350°F conventional oven or 325°F convection oven.
4. Bake for 1 hour. Check rice for doneness, continue cooking until rice appears dry. Fluff with fork. Recover and allow to sit for 15 minutes. Cool rice in refrigerator to 41°F or lower for next day service. Critical Control Point (CCP): Reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.

To Prepare for Service

5. Rinse, trim, and chop yellow onions to measure 1 gallon, 2 quarts, and 1 cup.
6. Peel, trim, and shred carrots to measure 3 quarts and 3 cups.
7. Rinse, trim, and chop green onions into 1 inch pieces to measure 2 quarts and 2 cups.
8. Heat oil in sauté pan or tilt skillet. Add yellow onion. Sauté for 2 minutes or until translucent. Add garlic. Sauté additional 1 minute.
9. Add shredded carrots and shelled edamame, continue to sauté for additional 5 minutes.
10. Add green onions and cooled brown rice, stir to combine.
11. Place egg patties on 18 inch by 26 inch by 1 inch lined baking sheet pan. Place in preheated oven 350°F conventional oven or 325°F convection oven
12. Bake for 8 minutes or until patties reach internal temperature of 145°F.
13. Cut egg patties into thin strips on cutting board. Fold egg into rice mixture.
14. Stir soy sauce into rice mixture.
15. Transfer fried rice to two–10 inch by 12 inch by 4 inch pans for 100 servings. Cover and hold in warmer for service. CCP: Hold for hot service at 135°F or higher.
16. Portion 1 cup or one number 4 scoop for each serving.

Nutritional Analysis

• Calories, in K calories: 255
  
• Carbohydrates, in grams: 34
  
• Protein, in grams: 10.40
  
• Saturated fat, in grams: 2.10
  
• Trans fat, in grams: 0
  
• Total fat, in grams: 8.90
  Sodium, in milligrams: 1,104.40
  

General Recipe Information

Category

• Hot plate recipes
• Recipes with condiments
• Meatless or plant-based recipes

Serving Suggestion

• Yield 50 or yield 100–1 cup or one number 4 scoop servings of fried rice.
  

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 1.75 ounce equivalents meat/meat alternate
• 1 ounce equivalent whole grain-rich
• ½ cup vegetables

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• None

Recipe Roots (Flavor Profile)

• China

Preparation Time

• Preparation time: 25 minutes for 50 servings and 50 minutes for 100 servings
• Cook time: 1 hour 25 minutes for 50 or 100 servings

Critical Control Point (CCP)

• CCP: Reduce temperature of rice from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.
• CCP: Hold for hot service at 135°F or higher

Kid Rating

Culinary Center

Conejo Valley Unified School District