Hot Line Fried Rice
- Introduction to the kit
- There are 8 bags of frozen wok fried rice in each case. For safety reasons: Use the safety cutter to open your box
- Prior to the assembly
- Take out as many bags of rice as you need and transfer them to the refrigerator for 24 hours to thaw. Usually, for a medium-sized hotel pan, you will need 3 bags of rice to fill.
- Here are all the components you need
- 3 bags of fully thawed fried rice (previously frozen it will need 24 hours to thaw)
- A sheet tray
- A safety cutter
- Heat-resistant glove
- Medium-sized hotel frying pan
- and a serving spoon.
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Hot Line Fried Rice
Step 1
Place 3 fully thawed wok fried rice on a leaf tray” and steam in the Rational vaporizer for 15 minutes or until the internal temperature reaches 165 Fahrenheit” If your store has a thermalizer, you can also use the thermolyzer to heat the rice.
Step 2
For security reasons:
After the rice has been completely heated, put on the heat-resistant glove and carefully transfer the rice bags to your workstation.
Step 3
Use the safety cutter to open the fried rice and transfer it to the medium-sized hotel pan.
Step 4
Use Your Serving Spoon to Break Up LumpsUse Your Serving Spoon to Break Up Lumps
Step 5
For food safety purposes: Transfer the fried rice immediately to the hot case under the heat lamp to maintain the internal temperature at 141F Fahrenheit”
Here is the best of practice
- Every Steamer is slightly different , use 15 min as a reference and add more time if needed.
- The rice bag can also be heat in the thermalizer.
- Plan ahead for thawing so you don’t run out of product.
