Ingredients
1 teaspoon salted butter
1 (15-ounce) can Pacific Northwest Canned Pears, diced, in extra light syrup, drained
2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
3/4 cup diced onions
1 tablespoon finely chopped garlic
3 cups cooked, cooled long grain brown rice
2 ounces crumbled cooked bacon
4 ounces cooked Italian sausage links
5 ounces frozen edamame
2 tablespoons + 1-3/4 teaspoons soy sauce
1 tablespoon sesame oil
1 tablespoon coarsely chopped cilantro
2 tablespoons thinly sliced scallions, white and green
Method
Place a large, wide sauté pan over medium-high heat. Add butter, allow to bubble and melt, and sauté 1 cup pears until lightly browned. Remove pan from heat and transfer pears to a bowl.
Wipe out pan, return to stove, and heat 1 tablespoon of the oil over medium heat. Add eggs and scramble until fully cooked. Transfer to another bowl and set aside.
Wipe out pan and heat remaining tablespoon oil. Add onion and sauté until lightly softened, 3 to 4 minutes. Add garlic and continue to cook 1 minute or until fragrant.
Add rice, bacon, sausage, edamame, and reserved pears to the pan. Cook 3 to 4 minutes, or until the rice begins to warm and soften.
Add the cooked eggs back into the pan and stir in soy sauce, sesame oil, and cilantro. Cook 1 to 2 minutes to thoroughly heat ingredients. Garnish with scallions and serve immediately.
Servings
Makes 6 (3/4 cup) servingsIngredients
1 tablespoon + 1 teaspoon salted butter1
#10 can Pacific Northwest Canned Pears, diced, in extra light syrup, drained
½ cup vegetable oil, divided
8 large eggs, lightly beaten
3-¼ cups diced onions
¼ cup finely chopped garlic
12 cups cooked, cooled long grain brown rice
8 ounces crumbled cooked bacon
1 pound cooked Italian sausage links
1-¼ pounds frozen edamame
5 ounces soy sauce
¼ cup sesame oil
¼ cup coarsely chopped cilantro
½ cup thinly sliced scallions, white and green
Method
Place a large, wide sauté pan over medium high heat. Add butter and sauté 4 cups pears until lightly browned. Remove pan from heat and transfer pears to a bowl.
Wipe out pan, return to stove and heat 1/4 cup oil over medium heat. Add eggs and scramble until fully cooked. Transfer to another bowl and set aside.
Wipe out pan and heat remaining 1/4 cup oil. Add onion and sauté until lightly softened, 3 to 4 minutes. Add garlic and continue to cook 1 minute or until fragrant.
Add rice, bacon, sausage, edamame, and reserved pears to the pan. Cook until the rice begins to warm and soften.
Add the cooked eggs back into the pan, stir in the soy sauce, sesame oil and cilantro. Cook until ingredients are thoroughly heated through. Garnish with scallions and serve immediately.
Servings
Makes 24 (3/4 cup) servingsIngredients
8 lb ham, 97% fat free, cooked, diced
12 oz (25 slices), turkey bacon, cooked
32 (2 lb 8 oz) egg patties
7 lb edamame, shelled, frozen
4 sprays nonstick cooking spray
4 #10 cans Pacific Northwest Canned pears, diced, extra light syrup, reserve 4 cups syrup
1 tbsp 1 tsp onion power
1 tbsp 1 tsp granulated garlic
3 gal 2 cups long-grain brown rice, cook, cooled
20 oz soy sauce, less sodium
1 cup sesame oil
2 cups chopped cilantro
2 cups sliced green onion
Method
Thaw ham, turkey bacon, egg patties, and edamame, in the refrigerator one to two days before use. CCP: Hold at 40 °F or lower.
Precook and cool rice the day before use. CCP: Cool to 70 °F within 2 hours. Cool to 41 °F within 4 hours. Hold at 40 °F or lower.
Prepare ingredients: Chop egg patties and turkey bacon into pieces.
Mix and Cook: Preheat oven to 350 degrees F. For every 25 servings, spray 1 12x20x4-inch steamtable pan with cooking spray. Place 1 #10 can drained pears, 1 cup reserved pear juice, 8 chopped egg patties, 1 tsp onion powder, 1 tsp granulated garlic, 3 qt ½ cup cooked brown rice, 6 ¼ slices bacon (about 3 oz), 2 lb diced ham, 1 lb 12 oz edamame, 5 oz soy sauce and ¼ cup sesame oil. Lightly toss, tightly cover, and bake 35-40 minutes. NOTE: May place 50 servings in a 4-inch steamtable pan if ingredients are premixed. Cooking time will take longer. CCP: Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
Carefully remove lid or foil from pan. Allow to sit for 5 minutes. Carefully mix in cilantro and green onion without agitating starch in rice.
Serve 1 cup (8 oz spoodle; about 8.3 oz) CCP: Hold at 140 °F or higher.
For Grab n Go Service
Serve in a disposable bowl with lid. May serve chilled with reheating instructions.
Note: 1 No. 10 can pears diced, packed in juice or light syrup provides about 9 1/2 cups (66 oz) drained pears.
