PINEAPPLE FRIED RICE K-8

Instructions

Pre-Preparation

Recipe source: Chef Ann Foundation Plant Forward

Fresh pineapple yields 54%
Carrots, small dice yield 76%
Green onions, small dice yield 83%

1. Wash all fresh produce.
2. Skin and small dice pineapple.
3. Dice carrots into small cubes.
4. Slice green onions.
4. Mince ginger.
5. Cube tofu.
6. Preheat oven to 350 degrees F.

Preparation

1. Cook rice in steamer and cool per HACCP SOP prior to adding to recipe.
2. Scramble eggs and cool per HACCP SOP prior to adding to recipe.
3. Heat oil in skillet.
4. Saute green onion and minced ginger in oil for 1-2 minutes.
5. Add carrots and stir fry for 8-10 minutes.
6. Add cubed tofu and stir fry for an additional 8-10 minutes until tofu reaches internal temperature of 165 degrees F.
7. In a separate container, combine chili sauce, soy sauce, miso, sriracha, and vinegar. Add to vegetables and tofu.
8. Add rice, mix all ingredients, and stir fry until rice has absorbed sauce.
9. Remove from skillet.
10. Let cool, add cooked/cooled eggs, and frozen peas to cooled rice mix.
11. Fold in the fresh diced pineapple to the mixture and combine until all ingredients are fully mixed.
12. Portion servings into hotel pans - 10.5 lbs. (50 servings) per pan.
13. Reheat in a 350 degree oven for 20-30 minutes until internal temperature of 165 degrees F. is reached for service.
14. Cover and hold at 140 degrees or higher until service.

Serving

Serving size = 1 cup (6.72oz)