Baked Brown “Fried” Rice with Vegetables, Nassau County School District, Florida

Menu Part: 
Entree
Cuisine Type: 
Asian

Allyn Graves, director of food service for the district, says this recipe was created to help meet the USDA’s new meal regulations. Next school year, all grains served at lunch must be 100% whole grain rich. The district’s goal is to get to that this year, and this recipe is helping Graves achieve that goal. “We’re trying to go to more home cooked,” Graves says. “We’re also trying to use items we have on hand, like the brown rice.” The “fried” rice is served with an Orange Chipotle Fusion Chicken. The recipe, which was developed last year, was further tweaked over the summer. More soy and garlic and less ginger are being used this year. “Younger children take food based on color, and this dish has great color,” Graves says. “This dish is nutritious, it tastes good and it helps us meet the new regs.”
 

Ingredients

2 lb. + 12 oz. long-grain brown rice, parboiled
1¼ gal. hot water
4 medium onions
7 lb. peas and carrots, frozen
3 lb. corn, frozen
8 oz. soy sauce
¼ cup granulated garlic
3 tbsp. ground ginger
¾ cup vegetable oil blend
¼ cup salt
1 tbsp. ground black pepper

Orange chipotle fusion chicken
12 lb. + 5 oz. whole-grain chicken tenders
Midas Orange Chipotle Sauce as needed 

Steps

  1. Preheat oven to 350°F.
  2. Cook rice according to package.
  3. Chop onion.
  4. Add onion and frozen vegetables to pan, and cook in oven for 10 minutes.
  5. Meanwhile, mix together soy sauce, garlic, ginger, oil, salt and pepper.
  6. In large bowl, mix together vegetables, rice and sauce. Mix thoroughly.
  7. Return to oven for 10 minutes.
  8. Serve with Orange Chipotle Fusion Chicken (recipe below).

Orange chipotle fusion chicken

  1. In 350°F convection oven, place frozen chicken on lined sheet pan and cook for 8 to 12 minutes.
  2. Lightly coat chicken with sauce before serving. 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources