Spicy Orange Turkey over Fried Rice

Recipes

K-12

Spicy Orange Turkey over Fried Rice

Recipes

K-12

Spicy Orange Turkey over Fried Rice

1/2 cup

Serving Size

School Food Rocks

This recipe was developed and approved by Joe Urban

Ingredients Directions Nutrients

Ingredients Show More

Ingredient

50 Portions

100 Portions

Peppers, sweet, green, raw

50 Portions 1 pt.

100 Portions 1 qt.

Onions, raw

50 Portions 1 pt. chopped, raw to prepared

100 Portions 1 qt. chopped, raw to prepared

Celery, raw

50 Portions 1 cup chopped raw to prepared

100 Portions 1 pt. chopped raw to prepared

GF Orange Sauce

50 Portions 1 qt.

100 Portions 2qt.

Sriracha Hot Chili Sauce, 6/5#, Kikkoman, 01588

50 Portions 1 ¾ cup

100 Portions 1pt.,1½ cup

Beverages, Orange juice drink

50 Portions ⅔ cup 1 tbsp., ¾ tsp.

100 Portions 1 ⅓ cup, 2 tbsp., 1 ⅜ tsp.

Turkey, Roast, Thigh, 3/6#, 8013.58oz, 2M, Butterball, 2265589204

50 Portions 12 lbs.

100 Portions 24 Ibs.

Fried Rice (SFR- School Food Rocks)

Rice, white, long-grain, parboiled, enriched, dry

50 Portions 3 lbs., 8 ⅛ oz.

100 Portions 7 lbs.

Egg, Patty, Round, Scrambled, CN, 300/1.25 oz, 1 M, Sunny Fresh, 40711

50 Portions 10 egg patty

100 Portions 20 egg patty

Beverages, water, tap, municipal

50 Portions 3 qt.

100 Portions 1 gal., 2 qt.

Vegetable Base, Low Sodium , GF, 6x1#, Minor's, 0007 4826057067USL

50 Portions ¼ cup

100 Portions ½ cup

Butter, salted

50 Portions 1 tbsp., 1 ½ tsp.

100 Portions 3tbsp.

Onions, raw

50 Portions 1 cup chopped

100 Portions 1 pt. chopped

Carrots, Diced, No Salt Added, Frozen, 30#, USDA, 110480

50 Portions 1 lbs., 4 ⅛ oz.

100 Portions 2 lbs., 8 ¼ oz.

Libby's Frozen Peas - 30lb carton

50 Portions 1 lbs., 4 ⅛ oz.

100 Portions 2 lbs., 8 ¼ oz.

Spices, garlic powder

50 Portions 1 tbsp., 1 ½ tsp.

100 Portions 3 tbsp.

Spices, ginger, ground

50 Portions ½ tsp.

100 Portions 1 tsp.

Soy Sauce, Less Sodium, 6/0.5gal, Kikkoman, 00130

50 Portions 1 ½ cup

100 Portions 1 pt., 1 cup

Onions, spring or scallions (includes tops and bulb), raw

50 Portions ½ cup chopped

100 Portions 1 cup chopped

Directions Show More

    Thaw Turkey Thigh Roast 2 days prior to service

  1. Preheat oven to 375 degrees.
  2. Wash carrots, celery, and green bell peppers.
  3. Chop onion & peppers, set to the side.
  4. Slice celery and carrots to about ¼" thickness, set aside.
  5. Divide turkey into 4" hotel pans.
  6. In a mixing bowl, combine Sriracha Chili Sauce, Orange Sauce, and Orange juice.
  7. Add sauce to Turkey. Mix thoroughly to coat the turkey. Cover with foil, place in oven and cook for 25-30 minutes.
  8. Combine all cut vegetables into a 2" hotel pan. Place in steamer and cook for approximately 8 minutes. Be sure to drain any liquid after cooking is complete.
  9. Combine turkey with the cooked vegetables. Thoroughly mix and then place in shotgun pans for service

    10. For the Fried Rice:

  1. Prepare the work station by cleaning and sanitizing all areas.
  2. Gather all ingredients for preparation.
  3. Preheat braising pan to 350 degrees.
  4. Divide rice equally between 4" Half pans (2" full size hotel pans are acceptable if 4" half pans are not an option). Combine water and vegetable base to make vegetable broth. Add enough vegetable broth to each pan to cover rice.
  5. Cook in steamer for approx. 25 minutes, until water is absorbed and rice is tender. DO NOT OVER COOK! Product must reach an internal temperature of 140 degrees for 15 seconds.
  6. Place in warmer maintaining an internal temperature of 140-150 degrees.
  7. Place egg patties in a 2" hotel pan and steam for 10 minutes. Product must reach an internal temperature of 145 degrees for 15 seconds. Chop egg patties.Cover and place in warmer maintaining an internal temperature of 140-150 degrees.
  8. Melt butter in braising pan. Saute onions, carrots, and peas for 5 minutes or until tender. Add garlic powder ,ginger and soy sauce and mix thoroughly.
  9. Combine cooked rice and chopped eggs to braising pan and mix thoroughly with sauteed vegetables. Product must reach an internal temperature of 165 degrees for 15 seconds.
  10. Divide mixture into shotgun pans and cover. Place in warmer maintaining an internal temperature of 140-150 degrees.
  11. Garnish each pan with the chopped green onions as the product is placed on the serving line

Nutrients per Serving Show More

Calories 372.774

Saturated Fat 2.666 g

Trans Fat 0.014* g

Total Fat 10.137 g

Cholesterol 79.910 mg

Calcium 55.847* mg

Total Dietary Fiber 1.637 g

Iron 2.466* mg

Sodium 1,231.895 mg

Potassium 108.210* mg

Sugars 17.626 g

Carbohydrate 49.666 g

Vitamin A 387 .112* iu

Vitamin C 6.073* mg

Protein 21.181 g

* Indicates missing Nutrient Information.

Component

Meat/Meat Alt 2.000 oz

Grain 1.000 oz

Vegetable 0.250 cups

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