A serving of Vegetable Fried Brown Rice in a green cafeteria tray with grapes and broccoli.

Vegetable Fried Brown Rice

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
  • Serving Size
    1 cup


Ginger-Soy Sauce

  • 1¾ cups lower-sodium soy sauce
  • ⅓ cup ginger, minced
  • 2 tablespoons garlic, minced
  • 2 tablespoons honey
  • ¼ teaspoon red pepper, ground

Vegetable Fried Rice

  • ½ cup vegetable oil, divided
  • 5 pounds 10 ounces pasteurized egg product
  • 2 pounds 9 ounces carrots, fresh, shredded
  • 5 pounds 4 ounces peas, frozen
  • 10 pounds 12 ounces brown rice, cooked, chilled*
  • 4 ounces (2 cups) scallions, sliced
  • 1 ounce (1 cup) cilantro, fresh, minced, optional
  • 2½ cups ginger-soy sauce


  • To prepare the Ginger-Soy Sauce*:  In a bowl, whisk together all ingredients. Cover and hold until ready to use as directed. Critical Control Point: Refrigerate below 41°F at least 2 hours before using as directed.
  • In a tilting skillet, heat 3 tablespoons oil over medium-high heat (⅓ cup for 100 servings); add egg product and sauté 3-4 minutes or until firm. Critical Control Point: Cook to an internal temperature of 155°F or higher for 15 seconds. Remove from skillet and chop. Reserve. Critical Control Point: Hot hold at 135°F or higher.
  • In the same skillet, heat remaining oil; sauté carrots for 2-3 minutes. Add peas and scallions and continue to sauté for 2 minutes.
  • Mix in rice and cook, stirring constantly, until heated through. Stir in cilantro and mix well. Mix in reserved eggs and Ginger-Soy Sauce*. Critical Control Point: Cook to an internal temperature of 165°F or higher. Critical Control Point: Hold hot at 135°F or higher for service.

    To Serve: Scoop 1 cup (two No. 8 scoops) fried rice into a bowl and serve.

Nutrition Facts

  • Serving 1 cup
  • Calories 259
  • Total Fat 9g
  • Saturated Fat 2g
  • Cholesterol 187mg
  • Sodium 387mg
  • Carbohydrates 34g
  • Dietary Fiber 5g
  • Protein 12g