At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
PREP TIME: 5min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2g||10%|
|Total Carbs 51g||17%|
|Dietary Fiber 2g||8%|
|Vitamin A 70%|
|Vitamin C 50%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 tsp.black pepper
3 tbsp.peanut or canola oil, divided
2 garlic cloves, minced
1 tsp.ginger, grated
1 small red bell pepper, diced
1/2 cupcarrots, diced
2 large eggs, beaten
4 cupcooked rice
3 tbsp.soy sauce
2 tsp.sesame oil
1/2 cupgreen onions, thinly sliced
Season the chicken with salt and black pepper. In a large wok or skillet, heat 2 tablespoons of oil over medium-high heat. Add the seasoned chicken and stir-fry until brown and cooked through, about 3 to 4 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a plate.
In the same wok or skillet, heat the remaining 1 tablespoon of oil. Stir fry the garlic and ginger for 30 seconds until fragrant. Add the red bell pepper, carrots, and peas. Stir-fry for about 3 to 4 minutes. Add the cooked rice and season with soy sauce and sesame oil. Add the cooked chicken and toss until everything is heated through.
Push the rice, chicken and vegetables to the side of the wok and pour in the egg. With a spatula or wooden spoon, scramble the egg, breaking it up into small curds.
Transfer Easy Chicken Fried Rice to a serving platter. Garnish with thinly sliced green onions. Serve with fortune cookies on the side!
Easy Chicken Fried RiceAdd Your Comment