Prep Method: Stir-Fry
Ingredients
- Oil, vegetable-1½ cups
- Garlic minced-16 cloves
- Soy Sauce-½ cup
- Onions, raw, chopped-12 cups
- Celery, raw, chopped-8 cups
- Rice, brown, long-grain, cooked-34 cups
- Water-1 cup
- Peas and carrots, frozen-1¼ pound
- Pineapple, crushed, with pineapple juice-5 cups
- Eggs, frozen, bulk bag-50 ounces
Instructions
- Heat oil over medium-high heat in your Vulcan Braising Pan,
- Add egg and stir-fry for 5 minutes.
- Add minced garlic, soy sauce, onions and celery, and continue stir-frying for 5 minutes.
- Add carrots, peas, and pineapple. Stir for 2 minutes.
- Add cooked rice and water. Stir-fry for 5 minutes over medium-high heat until rice is 135˚F.
- CCP: Reheat to 165 ℉ for 15 seconds.
- CCP: Hold at 135 ℉ or higher.
Recipe Notes
Crediting: A 1¼ cup portion provides 1 oz. eq. grain, 1 oz M/MA and 1/4 cup vegetable.
This recipe contains 0 grams of added sugar.
Tip: Use the cover on your Braising Pan and reduce heat-up time by 50%.