Ingredients
- 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 in Advance
- Spray 10 inch by 12 inch by 4 inch steam table pan with pan release spray.
- 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.
- Place in preheated 350°F conventional oven or 325°F convection oven.
- 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
- Rinse, trim, and chop yellow onions to measure 3 quarts and ½ cup.
- Peel, trim, and shred carrots to measure 1 quart and 3½ cups.
- Rinse, trim, and chop green onions into 1 inch pieces to measure 1 quart and 1 cup.
- Heat oil in sauté pan or tilt skillet. Add yellow onion. Sauté for 2 minutes or until translucent. Add garlic. Sauté additional 1 minute.
- Add shredded carrots and shelled edamame, continue to sauté for additional 5 minutes.
- Add green onions and cooled brown rice, stir to combine.
- 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.
- Bake for 8 minutes or until patties reach internal temperature of 145°F.
- Cut egg patties into thin strips on cutting board. Fold egg into rice mixture.
- Stir soy sauce into rice mixture.
- 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..
- Portion 1 cup or one number 4 scoop for each serving.