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U.S. Department of Health and Human Services

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Reducing Risk Factors in Retail and Food Service: Maricopa County, Arizona Environmental Health Division - Fried Rice

FDA/CFSAN is posting this document as a service to viewers of the November 30, 2006 satellite broadcast:
"Reducing Risk Factors in Retail and Food Service".

Maricopa County, Arizona Environmental Health Division

Fried Rice

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Transcript:

The initial step in preparing fried rice requires the use of a rice cooker.

This product should be cooked to the recommended minimum cooking temperature of 130 degrees Fahrenheit for 15 seconds.

The rice is put into the walk-in to cool for later preparation. This product should cool from 130 °F to 70° F in two hours and from 70° F to 41° F within four hours.

The reason for cooling the rice is to semi harden the kernel and to produce rice product that will not stay clumped together when stir-frying.

After the product has cooled, it is stored and used as needed within a 24 hour period.

The traditional fried rice includes white rice, eggs, vegetables and spices all combined and stir-fried.

Fried rice can also be prepared with shrimp, beef, pork or any combination of the three.

If traditional fried rice or other styled fried rice including ingredients such as shrimp, beef, or pork are being prepared for immediate service the minimum cooking temperature would be 145° F for 15 seconds.

If the traditional or non-traditional fried rice is prepared for hot holding, it is considered to be a re-heated product and would need to reach 165° F for 15 seconds.

Remember this product should be held hot at a minimum of 130° F.

Our critical control points in this process are as follows,

Cook the rice to a minimum of 130° F for 15 seconds.

Cool the rice from 130° F to 70° F within two hours and from 70° F to 41° F within four hours.
Traditional and non-traditional fried rice cooked for immediate service should be 145° F for 15 seconds.

If the product will be made for hot holding the temperature should reach 165° F for 15 seconds.
 


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