Recipes

Vegetable Stir Fry with Asian Stir Fried Rice

Meal provides 3/4 cup vegetable, 1 oz eq whole grain

Recipe Yield: 123 1 1/4-cup servings
Vegetable Stir Fry with Asian Stir Fried Rice
Ingredients
Amount Item
24  lb Vegetable stir fry, frozen, 12/2 lb bag
1  gal Hot water (180°-190°F)
2  bags Foothill Farms® Original Stir Fry Sauce Mix (#V444)
7 1/2  lb Rice, Brown, Long Grain, Parboiled
3  bags Foothill Farms® Asian Stir Fried Rice Seasoning (#S140)
10 1/2  qts Hot water
9  oz Butter (optional)
Instructions
  1. To prepare vegetables: Remove vegetables from freezer. Place into full size perforated steamtable pans. Do not add water or cover. Steam for 6-8 minutes.

  2. Pour 1 gal hot water into mixing container. Pour contents of Sauce Mix packages (15.87 oz each) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth. Set aside.

  3. Remove vegetables from steamer. Divide vegetables into five steamtable pans. Pour sauce evenly over vegetables. Toss lightly to coat.

  4. To prepare rice: In three 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. Return to oven for approximately 10 more minutes, or until water is absorbed.

  5. Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.

  6. Serve 1/2 cup Asian Stir Fried Rice with 3/4 cup Vegetable Stir Fry.