April 16, 2019

K-12 Black Pearl Medley® Chicken “Fried” Rice

A 1-cup serving provides 1 grain/bread equivalent (100% whole grain), 1/4 cup vegetable and 2 oz. of meat/alt.

Servings: 27
Yield: 1 2-1/2 inch hotel pan, 27 1-cup servings

Ingredients

1/2 cup Ginger, finely minced or grated
1/4 cup Garlic clove, minced
2 1/2 quarts Chicken stock, low sodium
2 pounds InHarvest Black Pearl Medley®
4.25 pounds House of Raeford Rotisserie Chicken,

3/4-inch cubes

4 cup Carrots, peeled and diced
1 cup Soy Sauce, low sodium
2 Tbs Toasted sesame oil
4 cup Peas
1 cup Scallions, thinly sliced

Procedure
Combine ginger, garlic and chicken stock in a large pot and bring to a boil.
Into each 2 1/2 inch hotel pan, place 2 pounds InHarvest Black Pearl Medley®, 4.25 pounds chicken, 4 cups
carrots, 1 cup soy sauce, 2 Tbsp sesame oil and 2 1/2 quarts hot stock mixture.
Stir well to combine and distribute the ingredients.
Cover tightly with parchment paper and foil.
Cook in a 350 degree convection oven for approximately 1 hour or until rice is tender.
Stir in 4 cups peas and 1 cup scallions to each pan.
Let stand, covered, for 10 minutes.

Check more of our School Nutrition Recipes through the links below 

Get Schooled on Chicken

Ruby Wild Blend Chipotle Chicken Bowl

Quesadilla with Chicken and Quinoa

 

 

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