Breakfast Fried Rice
Traditional fried rice mix, completed with our precooked refrigerated scrambled egg mix for a nutritious and satisfying start to the morning.
Dietary Needs:
Ingredients
1 ½ cups
Vegetable Oil
1 tsp.
Peas and Carrots, frozen, thawed
2 cups
Garlic, minced
2 Tbsp.
Ginger, minced
1 Tbsp.
Onion, diced, frozen, thawed
3/4 cup
Bell Pepper, diced, frozen, thawed
½ cup
Broccoli Florets, frozen, thawed
½ cup
Brown Rice, cooked and chilled
6 cups
Low Sodium Soy Sauce
4 Tbsp.
Sesame Oil
2 Tbsp.
Pepper, to taste
1/2 tsp.
Garnish, Green Onions and Toasted Sesame Seeds.
Directions
- In a mixing bowl whisk together the garlic, ginger, soy sauce, pepper, vegetable oil and sesame oil. Set aside.
- In a separate bowl gently fold together the cooked brown rice, thawed vegetables. Spread the rice mixture in an even layer on parchment lined – sheet pan.
- Bake the rice mixture, uncovered at 350°F for 15 minutes.
- Remove from the oven and drizzle soy dressing mixture over hot rice.
- Return to the oven for an additional 15 minutes
- Scramble the eggs in non-stick skillet and hot hold, covered.
- Remove from the oven and stir in the eggs.
- Garnish with thinly sliced green onions and toasted sesame seeds.
Tips
- The eggs are pasteurized and fully cooked, so it can also be used as an ingredient in cold prep (i.e. bowls and burritos) and heated just before serving.
- Substitute pre-mixed vegetable fried rice for faster prep.
- Approx. 1.5 oz equivalent Meat/Meat Alternate per ½ C Papetti’s Scrambled Egg
- Precooked Scrambled Egg mix also available in Cage-Free, 14616-7400-00
- Consult manufacturer/supplier for exact grain and vegetable credit
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