Stir-Fried Green Rice, Eggs, and Ham (Turkey Ham)
50 servings (1 cup)
Crediting:
1 cup (8 fl oz spoodle) provides:
- 1 oz equivalent meat/meat alternate and 1.5 oz equivalent grains.
PrimeroEdge Recipe Code: SR110041
| Category: | Eggs |
Ingredients
Stir-Fried Green Rice, Eggs, and Ham (Turkey Ham)
| 1 gal + 2 ½ qt Water |
| 3 qt 2 cups (5 lb 10 oz) Brown rice, long-grain, regular, dry |
| 2 ½ tsp Salt |
| 1 qt + 1 cup OR 24 Liquid eggs OR Fresh large eggs, beaten |
| ½ cup + 2 Tbsp Vegetable oil |
| 1 qt (1 lb 8 oz) Extra-lean turkey ham, diced ¼’’ |
| 1 qt (10 oz) *Fresh green onions, diced |
| 1 qt 2 cups OR 2 gal (3 lb OR 5 lb) Frozen chopped spinach, thawed, drained OR *Fresh spinach, chopped |
| 2 Tbsp + 2 tsp Sesame oil |
| 2 Tbsp Low-sodium soy sauce |
Stir-Fried Green Rice, Eggs, and Ham (Turkey Ham) Directions
- Boil water.
- Place 2 lb 13 oz brown rice in each steam table pan (12” x 20” x 2 ½”). For 50 servings, use 2 pans.
- Pour boiling water (3 qt 1 cup per steam table pan) over brown rice. Stir. Cover pans tightly.
- Bake: Conventional oven: 350 °F for 40 minutes Convection oven: 325 °F for 40 minutes.
- Remove from oven and let stand covered for 5 minutes.
- Add salt to brown rice. Mix well. Set aside.
- Whisk eggs and water. For 50 servings, ½ cup water.
- Lightly coat pan with pan release spray. Cook half of egg mixture. Chop and set aside for step 12. Reserve other half of egg mixture for step 11.
- Sauté ham in vegetable oil over high heat for 2 minutes or until ham begins to brown.
- Reduce heat to medium. Mix in brown rice.
- Add remaining egg mixture. Stir frequently for about 5 minutes, or until cooked.
- Mix in onions, spinach, chopped egg, sesame oil, and soy sauce. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion with 8 fl oz spoodle (1 cup).
