Menu and Recipe Manu.. - The Early Childhood Commission

129
Recipes for General Menus
DAY 19
SPECIAL CHICKEN FRIED RICE
(Staple, Vegetable and Food from Animal)
Ingredient Metric Standard Measure Method
Rice 600 g 20 oz 2½ cups 1. Place rice in a large bowl and remove any foreign matter.
Water 720 24 oz 3cups 2. Wash once in water.
3. Drain rice.
Water 840 ml 28 oz 3 cups 4. In a large sauce pan bring water, oil and soy sauce to a boil over
medium high heat.
Soy sauce 45 ml 1 ½ oz 3 Tbsp
5. Add rice to boiling mixture.
Oil 30 ml 1 oz 3 Tbsp
6. Stir and cover.
7. Reduce to medium heat.
8. Allow to cook for 15 minutes.
9. Use a fork to fluff rice.
10. Reduce to medium low heat.
11. Allow rice to cook for another 10 minutes.
12. Use a fork to fluff rice (which should be shelly and not very tender).
13. Remove from heat.
14. Remove rice from pot and put into a large bowl.
15. Cover rice tightly and set aside.
Chicken breast 720 g 24 oz 1 ½ large 16. Mix vinegar and water in a small container.
Menu and Recipe Manual for Early Childhood Institutions