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

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources