Yield 100 Portions
Pan Size 12 x 20 x 4 inch Steam Table Pan ( 3) Pans 3.50” F.
| Ingredients | Weights | Measure |
|---|---|---|
| RICE, LONG GRAIN | 9 lb | 5-1/4 qt |
| WATER, BOILING | 18 lb | 2-1/4 gal |
| NONSTICK COOKING SPRAY | 1/4 oz | |
| EGG SUBSTITUTE REDUCED CHOLESTEROL, THAWED |
3-1/2 lb | 6-7/8 cup |
| SOY SAUCE | 2-1/8 lb | 3-1/3 cup |
| SUGAR, GRANULATED | 1-3/4 oz | 1/4 cup |
| GARLIC POWDER | 1/2 oz | 4-1/2 tsp |
| GINGER, GROUND | 1/4 oz | 4-1/2 tsp |
| PEPPER, WHITE, GROUND | 1/4 oz | 3 tsp |
| PEPPERS, SWEET, FRESH, RED STEMMED, SEEDED, CORED, DICED, 1/4 INCH |
1 lb | 3 cup |
| CARROTS, SLICES, FROZEN | 1 lb | 3-3/4 cup |
| ONIONS, GREEN WITH TOPS, SLICED 1/4 INCH |
1 lb | 5-1/3 cup |
Place 3 lb (1-3/4 qt) rice and 3 qt water in each lightly sprayed pan; stir.
Cover tightly; bake 30 to 40 minutes or untii water is absorbed and rice is tender.
Thaw egg substitute under constant refrigeration at 41 F. or lower. Pour egg substitute on lightly sprayed griddle. Cook 1-1/2 minutes or until set, Temperature should reach 145 F. or
higher. Do not turn. Cut into 4-inch strips to facilitate removal. Remove immediately. Cut into 1/2 inch squares. Hold at 140 F. or higher for use in Step 5.
Combine soy sauce, sugar, garlic powder, white pepper and ginger. Stir well to dissolve sugar.
Add 14 oz (2-1/3 cups) egg strips, 12 oz (1-1/2 cups) soy mixture, 5 oz (1 cup) red peppers and 5 oz (1-1/4 cups) carrots to rice in each pan. Mix lightly but thoroughly.
Cover. Bake 25 minutes or until mixture reaches 140 F. or higher.
Add 5 oz (1-3/4 cups) chopped green onions to rice in each pan. Mix lightly but thoroughly. Hold for service at 140 F. or higher.
NOTE:
In Step 2, if convection oven is used, bake at 325 F. 30 minutes on high fan, closed vent; in Step 6, bake 15 minutes on high fan, closed vent.
In Step 4, 1 lb diced fresh carrots (1 lb 4 oz A. P,) may be used.