The Lunch Box | Pineapple Fried Rice (K-8)

Ingredients

• Pineapple, fresh, peeled/cored, small dice: 54%
• Carrots, small dice: 76%
• Green onions, thinly sliced: 83%
• Wash produce as needed.
• Peel, core, and small dice the pineapple.
• Small dice carrots.
• Thinly slice green onions.
• Mince ginger.
• Cube tofu.
• Preheat oven to 350°F.
• Cook rice in a steamer; cool according to HACCP procedures before adding to the recipe.
• Scramble eggs; cool according to HACCP procedures before adding to the recipe.
• Heat oil in a skillet over medium–high heat.
• Sauté green onions and minced ginger for 1 to 2 minutes until fragrant.
• Add carrots and stir-fry for 8 to 10 minutes.
• Add cubed tofu and stir-fry an additional 8 to 10 minutes until the tofu reaches an internal temperature of 165°F.
• In a separate container, combine chili sauce, soy sauce, miso, sriracha, and vinegar; add to the vegetables and tofu.
• Add cooked rice; stir-fry until the rice absorbs the sauce.
• Remove from the skillet and cool.
• Fold in the cooked/cooled eggs and frozen peas into the cooled rice mixture.
• Gently fold in the fresh diced pineapple until evenly combined. Keep cold until service at 41°F or less, or proceed to reheating for hot service.
• Portion into hotel pans at 10.5 lb per pan (about 50 servings per pan).
• Reheat in a 350°F oven for 20 to 30 minutes until an internal temperature of 165°F is reached.
• Cover and hold hot until service at 135°F or higher.