Recipe for Ham Fried Rice

Yields 50 Servings

This recipe yields 50–12 ounce bowls: 1½ cups of fried rice.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 2 pounds and 8 ounces as purchased (AP) precooked turkey ham
  
• 2 pounds frozen, shelled edamame
  
• 6 pounds and 6 ounces of dry, long grain brown rice (U.S. Department of Agriculture food item)
  
• 29 each fresh, whole large eggs
  
• 6 pounds AP whole fresh carrots
  
• 2 pounds and 8 ounces AP fresh green onions
  
• 1 cup sesame oil
  
• 1 cup soy sauce
  
• ½ cup garlic, ready-to-use, minced
  

Directions

1. Thaw ham and edamame overnight 1 to 2 days in refrigerator. Critical Control Point (CCP): Refrigerate at 41°F or lower.
2. Cook rice 1 to 2 days in advance. After cooking transfer to 4 inch deep hotel pans and cover with plastic wrap, refrigerate immediately at 41° or lower to cool. CCP: Reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.
3. Preheat convection oven to 350°F.
4. Crack eggs into large mixing bowl and whisk until yolk and whites are combined.
5. Pour eggs into a 12 inch by 20 inch by 2½ inch steam table pan.
6. Bake approximately 20 minutes at 350°F, stirring once after 10 minutes of baking.
7. Use hard spatula or paddle scrape to rough chop eggs into scrambled egg consistency.
8. Rinse carrots under cool running water. Peel and trim carrots.
9. Use food processor to dice carrots into ½ inch cubes.
10. Rinse green onions under cool running water. Cut white stems off green onions and discard. Finely chop the remaining green stalks.
11. Dice ham into ½ inch squares.
12. Heat sesame oil in steam-jacketed kettle.
13. Add cooked rice (approximately 3 gallons and 1 quart) to kettle, stir fry for 2 minutes.
14. Add soy sauce, garlic, green onions, carrots, edamame, and ham. Stir fry for 5 minutes.
15. Add eggs, stir fry for 1 minute.
16. Portion 1½ cups (one number 4 scoop and one number 8 scoop) in pagoda box or 12 ounce capacity bowl.
17. Prior to service, reheat for 20 minutes at 250°F, or until internal temperature reaches 165°F. CCP: Reheat to 165°F for 15 seconds, and then hold 135°F or higher for service.
18. Serve one–12 ounce individual box or bowl.

Nutritional Analysis

• Calories, in K calories: 401.00
  
• Carbohydrates, in grams: 54.00
  
• Protein, in grams: 16.00
  
• Saturated fat, in grams: 2.90
  
• Trans fat, in grams: 0
  
• Total fat, in grams: 13.00
  
• Sodium, in milligrams: 385.00
  

Yields 100 Servings

This recipe yields 100–12 ounce bowls: 1½ cups of fried rice.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 5 pounds as purchased (AP) of precooked turkey ham
  
• 4 pounds of frozen, shelled edamame
  
• 12 pounds and 12 ounces of dry, long grain brown rice (U.S. Department of Agriculture food item)
  
• 58 fresh whole, large eggs
  
• 12 pounds AP whole fresh carrots
  
• 5 pounds AP fresh green onions
  
• 2 cups of sesame oil
  
• 2 cups of soy sauce
  
• 1 cup of garlic, ready-to-use, minced
  

Directions

1. Thaw ham and edamame overnight 1 to 2 days in refrigerator. CCP: Refrigerate at 41°F or lower.
2. Cook rice 1 to 2 days in advance. After cooking transfer to 4 inch deep hotel pans and cover with plastic wrap, refrigerate immediately at 41° or lower to cool. CCP: Reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.
3. Preheat convection oven to 350°F.
4. Crack eggs into large mixing bowl and whisk until yolk and whites are combined.
5. Pour eggs into two 12 inch by 20 inch by 2½ inch steam table pans.
6. Bake approximately 20 minutes at 350°F, stirring once after 10 minutes of baking.
7. Use hard spatula or paddle scrape to rough chop eggs into scrambled egg consistency.
8. Rinse carrots under cool running water. Peel and trim carrots.
9. Use food processor to dice carrots into ½ inch cubes.
10. Rinse green onions under cool running water. Cut white stems off green onions and discard. Finely chop the remaining green stalks.
11. Dice ham into ½ inch squares.
12. Heat sesame oil in steam-jacketed kettle.
13. Add cooked rice to kettle, stir fry for 2 minutes.
14. Add soy sauce, garlic, green onions, carrots, edamame, and ham. Stir fry for 5 minutes.
15. Add eggs, stir fry for 1 minute.
16. Portion 1½ cups (one number 4 scoop and one number 8 scoop) in pagoda box or 12 ounce capacity bowl.
17. Prior to service, reheat for 20 minutes at 250°F, or until internal temperature reaches 165°F. CCP: Reheat to 165°F for 15 seconds, and then hold 135°F or higher for service.
18. Serve one–12 ounce individual box or bowl.

Nutritional Analysis

• Calories, in K calories: 401.00
  
• Carbohydrates, in grams: 54.00
  
• Protein, in grams: 16.00
  
• Saturated fat, in grams: 2.90
  
• Trans fat, in grams: 0
  
• Total fat, in grams: 13.00
  Sodium, in milligrams: 385.00
  

General Recipe Information

Category

• Hot plate recipes

Serving Suggestion

• Yield 50 or yield 100–1½ cup servings (one number 4 scoop and one number 8 scoop)
• For nutritional and component analysis, Jennie-O sliced Canadian style bacon turkey ham was used
• May use U.S. Department of Agriculture pasteurized whole frozen eggs instead of fresh eggs

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 2 ounce equivalents meat/meat alternative
• 2 ounce equivalents whole grain-rich
• ½ cup vegetables (¼ cup red/orange vegetable and ¼ cup other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Dry, long grain brown rice

Recipe Roots (Flavor Profile)

• China

Preparation Time

• Preparation to serve time: 1 hour for 50 servings and 1 hour and 30 minutes for 100 servings

Critical Control Point (CCP)

• CCP: Refrigerate at 41°F or lower
• CCP: Reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.
• CCP: Reheat to 165°F for 15 seconds, and hold at 135°F or above for service.

Kid Rating

Culinary Center

Monterey Peninsula Unified School District