| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 100 | Servings | ||
INGREDIENTS
| 2 1/4 | ga | WATER; BOILING |
| 4 | lb | PORK BUTTS FZ |
| 20 | EGGS SHELL | |
| 1 1/2 | lb | CELERY FRESH |
| 2 | c | PIMENTOS 7 OZ |
| 2 1/2 | lb | ONIONS DRY |
| 1 1/2 | lb | PEPPER SWT GRN FRESH |
| 7 3/4 | lb | RICE 10LB |
| 2 | tb | SALAD OIL; 1 GAL |
| 5 | oz | SHORTENING; 3LB |
| 1 1/2 | c | SOY SAUCE |
| 2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE 1. FRIED RICE MAY BE PREPARED IN SMALL BATCHES ON 350 F GRIDDLE OR TILTING FRY PAN. 2. PLACE EQUAL AMOUNTS OF RICE, WATER, SALT, AND SALAD OIL IN WELL GREASED PANS. STIR TO COMBINE. 3. COVER TIGHTLY; COOK IN OVEN 30-40 MINUTES. REMOVE FROM OVEN. UNCOVER. SET ASIDE OFR USE IN STEP 4. 4. COMBINE ONIONS, PEPPERS AND CELERY; SAUTE IN SHORTENING OR SALAD OIL ABOUT 10 MINUTES OR UNTIL TENDER. 5. SPREAD RICE ON GRIDDLE TO A DEPTH OF 3/4". TURN OCCASIONALLY UNTIL BROWN ABOUT 10-15 MINUTES. ADD SAUTEED VEGETABLES, PORK AND PIMENTOS. MIX THOROUGHLY; CONTINUE COOKING THREE MINUTES. 6. POUR BEATEN EGGS ON LIGHTLY GREASED GRIDDLE. COOK UNTIL WELL DONE. DO NOT TURN. CUT INTO STRIPS; ADD AN EQUAL AMOUNT TO RICE MIXTURE IN EACH PAN. 7. REMOVE FROM OVEN; BLEND IN 1/2 CUP SOY SAUCE PER PAN. EACH PORTION: 1/2 CUP. NOTE: 1. IN STEP 1, 11 LB 10 OZ MEDIUM GRAIN RICE MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.. 2. IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 325F. 30 MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 7, 30 MINUTES ON HIGH FAN, CLOSED VENT. 3. IN STEP 3, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ FINELY CHOPPED ONIONS. 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ FINELY CHOPPED PEPPERS. 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY CHOPPED CELERY. 4. IN STEP 3, 5 OZ (1 2/3 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUP)] DEHYDRATED GREEN PEPPERS (SEE RECIPE NO.A-11) OR 1 LB 8 OZ (4 1/2 CUP) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS. 5. IN STEP 6, 10 OZ (2 1/2 CUP) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8. 6. IN STEP 6, 3-7 OZ CAN PIMENTOS MAY BE USED. 7. IN STEP 6, 7 LB PORK BUTT, THAWED, MAY BE USED. COOK, COVER IN STEAM JACKETED KETTLE OR STOCK POT, 3 HOURS UNTIL 170F. REMOVE; COOL; DICE IN 1/2 BY 1/2 INCH PIECES. 8. IN STEP 6, 4 LB CANNED HAM DICED IN 1/2 BY 1/2 INCH PIECES MAY BE USED. 9. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: E00701 SERVING SIZE: 1/2 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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