April 16, 2019

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.

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