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

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources