Baked Brown “Fried” Rice with Vegetables, Nassau County School District, Florida
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
- Preheat oven to 350°F.
- Cook rice according to package.
- Chop onion.
- Add onion and frozen vegetables to pan, and cook in oven for 10 minutes.
- Meanwhile, mix together soy sauce, garlic, ginger, oil, salt and pepper.
- In large bowl, mix together vegetables, rice and sauce. Mix thoroughly.
- Return to oven for 10 minutes.
- Serve with Orange Chipotle Fusion Chicken (recipe below).
Orange chipotle fusion chicken
- In 350°F convection oven, place frozen chicken on lined sheet pan and cook for 8 to 12 minutes.
- Lightly coat chicken with sauce before serving.