Japanese Chicken and Rice bowl

6

lbs

cooked brown rice

1.25

dozen

each eggs slightly beaten

10

lbs

chicken breast, diced 3/4-inch

2.5

lbs

Scallions or Green Onions

.75

gallon

chicken stock

3

cups

soy sauce

2

cups

sugar

1

cup

sesame oil

2

cups

rice wine vinegar

2

Tbsp

black pepper freshly ground

2

tbsp

kosher salt

1

in a saute pan heat oil and cook chicken till fully cooked

2

Add Chicken stock, Soy sauce, Sugar and vinager and salt and pepper bring to a boil

3

in a separate pan cook eggs as one large omelet and chop when finished and set aside

4

take the cooked rice and put in hotel pans place the cooked chopped eggs and the chicken mixture evenly over the rice

5

finish with the scallions and serve

Servings: 54.5

Oven Temperature: 325°F

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Inactive Time: 10 minutes

Nutrition Facts

Serving size: 1 serving (9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

258.63

Calories From Fat (28%)

73.42

% Daily Value

Total Fat 8.24g

13%

Saturated Fat 1.65g

8%

Cholesterol 104.46mg

35%

Sodium 957.18mg

40%

Potassium 560.71mg

16%

Total Carbohydrates 25.96g

9%

Fiber 1.61g

6%

Sugar 8.25g

 

Protein 22.75g

46%