1. Thaw turkey in the refrigerator two days before use.
2. Preheat oven to 350° F. For every 50 servings, spray 1 – 12” x 20” x 6” steamtable pan(s) with cooking spray. Place 5 lbs. 10 oz. turkey medallions, 3 lbs. 2 oz. (1 qt. 3 ½ cups) rice, 2 qts. hot water, 2 lbs. 10 oz. (2 ½ qts.) frozen carrots, 2 lbs. 10 oz. (2 ½ qts.) frozen peas, and 1 oz. (¼ cup) dehydrated onions into each pan. Lightly toss, tightly cover, and bake in the oven for 45-50 minutes.
3. For every 50 servings, generously spray 1 – 12” x 20” x 2-½” steamtable pan(s) with cooking spray. Place 1 qt. 1 cup (3 lbs.) egg in the pan. Bake for 5 minutes. Remove from the oven and stir eggs to remove cooked egg from the edges. Cook for 5 more minutes or until eggs are no longer runny. Remove from the oven and chop into small pieces. (Tip: For fast and easy cutting, use a dough scraper.)
4. Carefully stir chopped egg, soy sauce and sesame oil in rice, turkey and vegetable mixture. Be careful not to over-agitate the starch in the rice. Place back into the oven until temperature reaches 165° F.
5. Serve: 1 cup (8 oz. spoodle/about 7.7 oz weight).

CCP: Hold thawed turkey at 40° F or lower. Heat rice, turkey and vegetable mixture to 165° F or higher for 15 seconds and hold at 140° F or higher. Heat eggs to 160° F or higher for 15 seconds and hold at 140° F or higher. Heat fully assembled fried rice mixture to 165° F or higher for 15 seconds and hold at 140° F or higher.