Stir-Fried Green Rice, Eggs, and Ham (Turkey Ham)

50 servings (1 cup)


1 cup (8 fl oz spoodle) provides:

  • 1 oz equivalent meat/meat alternate and 1.5 oz equivalent grains.

PrimeroEdge Recipe Code: SR110041


Stir-Fried Green Rice, Eggs, and Ham (Turkey Ham)

1 gal + 2 ½ qt   Water
3 qt 2 cups (5 lb 10 oz)   Brown rice, long-grain, regular, dry
2 ½ tsp   Salt
1 qt + 1 cup OR 24   Liquid eggs OR Fresh large eggs, beaten
½ cup + 2 Tbsp   Vegetable oil
1 qt (1 lb 8 oz)   Extra-lean turkey ham, diced ¼’’
1 qt (10 oz)   *Fresh green onions, diced
1 qt 2 cups OR 2 gal (3 lb OR 5 lb)   Frozen chopped spinach, thawed, drained OR *Fresh spinach, chopped
2 Tbsp + 2 tsp   Sesame oil
2 Tbsp   Low-sodium soy sauce

Stir-Fried Green Rice, Eggs, and Ham (Turkey Ham) Directions

  1. Boil water.
  2. Place 2 lb 13 oz brown rice in each steam table pan (12” x 20” x 2 ½”). For 50 servings, use 2 pans.
  3. Pour boiling water (3 qt 1 cup per steam table pan) over brown rice. Stir. Cover pans tightly.
  4. Bake: Conventional oven: 350 °F for 40 minutes Convection oven: 325 °F for 40 minutes.
  5. Remove from oven and let stand covered for 5 minutes.
  6. Add salt to brown rice. Mix well. Set aside.
  7. Whisk eggs and water. For 50 servings, ½ cup water.
  8. Lightly coat pan with pan release spray. Cook half of egg mixture. Chop and set aside for step 12. Reserve other half of egg mixture for step 11.
  9. Sauté ham in vegetable oil over high heat for 2 minutes or until ham begins to brown.
  10. Reduce heat to medium. Mix in brown rice.
  11. Add remaining egg mixture. Stir frequently for about 5 minutes, or until cooked.
  12. Mix in onions, spinach, chopped egg, sesame oil, and soy sauce. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  13. Critical Control Point: Hold for hot service at 135 °F or higher.
  14. Portion with 8 fl oz spoodle (1 cup).




Source: Recipes for Healthy Kids: Cookbook for Schools.

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