RECIPE DETAILS
Item ID: 1799608
Serving Size: 1 Cups (6.4 oz)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, K-8, Tofu
Allergens: Eggs, Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 1799608
Serving Size: 1 Cups (6.4 oz)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, K-8, Tofu
Allergens: Eggs, Soy, Wheat, Sesame
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Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Carrot: 83%
- Green onions: 83%
- Green Cabbage: 87%
- Cucumbers: 98%
- Peas: 98%
Pre-Preparation
- Wash produce as needed.
- Prepare the vegetables:
a. Mince the ginger.
b. Shred the carrots.
c. Slice the green onions.
d. Shred the cabbage.
e. Slice the cucumbers. - Cut tofu into 1 oz. cubes
Preparation
- Cook rice and water in a steamer and cool per HACCP SOP before adding to the recipe.
- Over medium heat, scramble eggs until fully cooked, approximately 3–4 minutes. Cool per HACCP SOP before adding to recipe.
- Heat oil in the skillet.
- Sauté green onion and ginger in oil.
- Add carrot and shredded cabbage and stir-fry 3–4 minutes until just heated through but not soft.
- Add tofu and stir-fry for about 10 minutes or until 165°F is reached.
- Add chili sauce, sriracha, and soy sauce.
- Add rice, mix, and stir-fry until rice has absorbed the sauce.
- Remove from the skillet.
- Stir in spinach, sesame seeds, and frozen peas.
- Let cool, then add cooked/cooled egg to the cooled rice mix.
- Mix all ingredients well and keep cool.
- Portion servings in hotel pans (10 lbs. per pan).
Reheating instructions:
Place pans in a 325°F oven until an internal temperature of 165°F is reached.
Serving
Garnish with Sliced cucumbers.
Serving size: 1 cup (6.4 oz.)
Suggested serving utensil: Spoodle
*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | â…› cups |
| Vegetables, Additional | ÂĽ cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 202.32 kcal |
| Total Fat | 3.94 gm |
| Saturated Fat | 0.82* gm |
| Trans Fat | 0.00* gm |
| Sodium | 722.60 mg |
| Carbohydrates | 32.69 gm |
| Fiber | 2.98* gm |
| Sugars | 5.13* gm |
| Added Sugars | 2.03* gm |
