Recipes

Pork Fried Rice

Provides 2 oz M/MA, 1/4 Vegetable, 1 oz eq whole grains

Recipe Yield: 50 1.5-cup servings
Ingredients
Amount Item
10  lb Rich's Commodity Pulled Pork #87067
2  c Chopped green onion
7  qts Hot water (180°-190°F)
5  lb Rice, Brown, Long Grain, Parboiled
2  bags Foothill Farms® Asian Stir Fried Rice Seasoning (#S140)
6  oz Butter
2  gal Hot water (180°-190°F)
2  bag Foothill Farms® General Tso's Sauce Mix (#V441)
2  lb Frozen peas
2  lb Diced carrots
2  lb Diced celery
Instructions
  1. To prepare port: Thaw in cooler overnight or until fully thawed. Once thawed, rough chop into 3/4" pieces. Place on 4 sheet pans. Heat at 350°F in a convection oven until internal temperature reaches 165°F (20-25 minutes).

  2. Remove from oven and toss an even amount of chopped green onions with pork. Place in 145°F warmer to hold.

  3. To prepare rice: In two 2” full-size steam table pan, combine 3 ½ qts hot water, 2 ½ lb parboiled brown rice, contents of one Rice Seasoning packet (6.82 oz) and 3 oz butter (optional) to each pan. Stir well. Cover with foil or pan lid and bake in a 350°F conventional oven 30-35 minutes. Remove from oven and stir well.

  4. To prepare sauce: Pour 2 gal of hot water into mixing container. Pour contents of both packages of Sauce Mix into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.

  5. Remove pork from warmer and divide evenly over the rice.

  6. Add an even amount of vegetables to each pan.

  7. Pour an even amount of sauce over each pan.

  8. Cover pans and place in 350°F in a convection oven for another 10 minutes. Place in 145°F warmer to hold.