BI BIM BAP K-8

Instructions

Pre-Preparation

Recipe source: Chef Ann Foundation Plant Forward

Carrots yield 76%
Peas yield 98%
Green onions yield 83%
Cabbage yields 87%
Cucumbers yield 98%

1. Prepare the vegetables:
a. Mince the ginger.
b. Shred the carrots.
c. Slice the green onions.
d. Shred the cabbage.
e. Slice the cucumbers.

2. Cut tofu into 1oz. cubes.

Preparation

1. Cook rice and water in steamer and cool per HACCP SOP prior to adding to recipe.
2. Over medium heat, scramble eggs until fully cooked, approximately 3-4 minutes. Cool per HACCP SOP prior to adding to recipe.
3. Heat oil in skillet.
4. Saute green onion and ginger in oil.
5. Add carrot and shredded cabbage and stir fry 3-4 minutes until just heated through but not soft.
6. Add tofu and stir fry for about 10 minutes or until 165 degrees is reached.
7. Add chili sauce, sriracha, and soy sauce.
8. Add rice, mix, and stir fry until rice has absorbed sauce.
9. Remove from skillet.
10. Stir in spinach, sesame seeds, and frozen peas.
11. Let cool, then add cooked/cooled egg to cooled rice mix.
12. Mix all ingredients well and keep cool.
13. Portion servings in hotel pans (10 lbs. per pan).

Serving

Reheating instructions:
Place pans in a 325 degree oven until an internal temperature of 165 degrees is reached.

Serving: 1 Cup (6.4oz)
Garnish with sliced cucumbers.