Method
1. Combine water, 2 cups soy sauce, ground ginger, hot sauce and garlic powder. Bring to a boil.
2. Remove spice packet from pilaf mix and discard. Place 3 pounds of rice in each steam table pan. Add approximately 3/4 gallon of boiling liquid to each pan and cover tightly with foil. Using a convection oven, bake 25 minutes at 350 F.
3. Combine honey and remaining cup of soy sauce. Heat until honey is warm enough to blend with soy sauce. Reserve for use in Step 7.
4. Bring water to a boil in a steam jacketed kettle or stockpot. Add 1 tbsp salt.
5. Add vegetables, stir well. Return to a boil; cover.
6. Reduce heat; cook gently for 5-8 minutes or until vegetables are tender. Drain.
7. Remove rice from oven. Stir in 3 pounds of vegetables into each pan and pour the honey/soy mixture equally into each pan of rice. Cover and let stand 10 minutes before serving. CCP: Hold for service at 140 F. or higher.
