Zoomed in image of a tray of K-12 Breakfast Fried Rice

K-12 Breakfast Fried Rice

Serve the student-favorite fried rice for breakfast with this flavorful offering. Combine leftover U.S.-grown rice with egg, pineapple, peas and carrots as well as your choice of breakfast meats.

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro of Healthy School Recipes. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings
    50
  • Serving Size
    1 #5 Scoop

Ingredients

  • 3¼ pounds brown parboiled rice
  • 2 tbsp ground ginger
  • 2 tbsp granulated garlic
  • 10 oz soy sauce, low sodium
  • 6 oz sesame oil
  • 1 #10 can pineapple tidbits, canned with liquid
  • 2 pounds, 6 oz frozen peas and carrots
  • 1½ pounds cooked turkey sausage crumbles
  • 3 pounds, 2 oz whole eggs, frozen
  • 1¾ green onions, diced
 

Directions

  • Combine rice and water into a steam table pan. Stir to combine. Cover tightly.
    Oven Method: Cook in a 350 °F oven for 35 to 40 minutes. Steamer Method: Cook in a steamer for 25 to 30 minutes. CCP: Heat to 135 °F for at least 15 seconds.
  • Remove from the oven or steamer and let sit for 10 to 15 minutes. 
  • Cool properly. CCP: Cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.
  • Combine ginger, garlic, soy sauce and sesame oil. Stir the sauce mixture until well combined.
  • Combine cooled rice, pineapple tidbits with liquid, thawed peas and carrots, turkey crumbles, and sauce mixture. Toss to combine and evenly distribute seasoning.  
  • Spread on a parchment-lined sheet tray in a thin layer.
  • Bake in a 350 °F oven for 45 minutes. Rotate and mix every 15-20 minutes to prevent outer edges from burning.
  • Cook eggs in a steamer according to package directions.
  • Combine baked fried rice with scrambled eggs and green onions.
  • Hold hot for service.  CCP: Heat to 165 °F for 15 seconds.
    CCP: Hold for hot service at 135 °F or higher.
 

Recipe Notes

1 #5 Scoop Cooked Rice Portion Provides: 1 oz. eq. whole grain, 1 ¼ oz. eq. meat/meat alternate, ¼ cup fruit, ¼ cup vegetable.

CCP: for leftover rice, cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.

Source: Samantha Cowens-Gasbarro, Healthy School Recipes.

Nutrition Facts

  • Serving 1 #5 scoop
  • Calories 260kcal
  • Total Fat 8g
  • Saturated Fat 1.5g
  • Cholesterol 90mg
  • Sodium 470mg
  • Carbohydrates 38g
  • Dietary Fiber 3g
  • Sugar 0g
  • Protein 11g