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Breakfast Fried Rice

Breakfast Fried Rice

Traditional fried rice mix, completed with our precooked refrigerated scrambled egg mix for a nutritious and satisfying start to the morning.


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.


  1. In a mixing bowl whisk together the garlic, ginger, soy sauce, pepper, vegetable oil and sesame oil. Set aside.
  2. 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.
  3. Bake the rice mixture, uncovered at 350°F for 15 minutes.
  4. Remove from the oven and drizzle soy dressing mixture over hot rice.
  5. Return to the oven for an additional 15 minutes
  6. Scramble the eggs in non-stick skillet and hot hold, covered.
  7. Remove from the oven and stir in the eggs.
  8. Garnish with thinly sliced green onions and toasted sesame seeds.


  • 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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