Instructions

1. In a 12" x 20" x 4" pan that has been sprayed with food release spray, place 3 pounds and 4 ounces of rice and 2 tsp. of salt. Pour water and soy sauce over rice and stir. Cover the pans with a lid or aluminum foil.
2. In a steamer or combi-oven, steam rice mixture for approximately 45 minutes or until rice is tender. At the end of the cooking time, fluff the rice with a fork or spoon. Alternatively, each pan of rice can also be covered with aluminum foil and baked in a convection oven at 350 degrees F for 45 to 50 minutes.
3. At this point, ensure you have met requirements for internal heat for food safety. Heat as necessary.
4. While rice is cooking, start prep on the other elements. Heat the oil in a braising pan, steam jacketed kettle, or stockpot. Add onions and sauté for 3 to 5 minutes.
5. Add the eggs to the onions. Cook over medium heat, stirring frequently and breaking down the eggs to bite size pieces. Cook for 4 minutes longer. Add the peas and carrots. Cook for 3 more minutes. Set aside until rice is finished cooking.
6. In a pan, heat oil over medium heat. Add ingredients for Simple Asian Turkey Marinade. Mix until incorporated fully. Add the turkey and cook, about 8-10 minutes, until the marinade thickens and coats the turkey. Set aside until rice is finished cooking.
7. When rice is finished cooking, mix together the 3 elements of the dish. (rice, turkey with marinade, and onion, egg and vegetable mixture) Serve immediately or cover the with a lid, plastic wrap, or aluminum foil and place them in the warmer until ready for service.