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

Menu Part: 
Cuisine Type: 

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.”


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 


  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
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources