Pork fried rice (oven met

100 Servings

Ingredients

Quantity Ingredient
2¼ gallon WATER; BOILING
4 pounds PORK BUTTS FZ
20 EGGS SHELL
1½ pounds CELERY FRESH
2 cups PIMENTOS 7 OZ
2½ pounds ONIONS DRY
1½ pounds PEPPER SWT GRN FRESH
7¾ pounds RICE 10LB
2 tablespoons SALAD OIL; 1 GAL
5 ounces SHORTENING; 3LB
1½ cup SOY SAUCE
8 teaspoons SALT TABLE 5LB

Directions

PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE

1. PLACE EQUAL AMOUNTS OF RICE, WATER, SALT, AND SALAD OIL IN WELL GREASED PANS. STIR TO COMBINE. 2. COVER TIGHTLY; COOK IN OVEN 30-40 MINUTES. REMOVE FROM OVEN. UNCOVER.

SET ASIDE FOR USE IN STEP 4.

3. COMBINE ONIONS, PEPPERS, AND CELERY; SAUTE' IN SHORTENING OR SALAD OIL UNTIL TENDER.

4. ADD AN EQUAL QUANTITY OF SAUTEED VEGETABLES TO COOKED RICE IN EACH PAN. MIX LIGHTLY BUT THOROUGHLY.

5. POUR BEATEN EGGS ON 350 F. LIGHTLY GREASED GRIDDLE. COOK UNTIL WELL DONE; DO NOT TURN. CUT INTO STRIPS; ADD AN EQUAL AMOUNT TO RICE MIXTURE IN EACH PAN.

6. ADD EQUAL AMOUNTS OF PORK AND PIMENTOS TO RICE IN EACH PAN. MIX LIGHTLY BUT THOROUGHLY.

7. BAKE 45 MINUTES.

8. REMOVE FROM OVEN; BLEND IN ½ CUP SOY SAUCE PER PAN.

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 CONVECTIN 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 SWEET FRESH 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 (1⅔ CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 ½ CUP) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

5. IN STEP 6, 10 OZ (2 ½ 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 CN PIMENTOS MAY BE USED.

7. IN STEP 6, 7 LB PORK BUTT, THAWED, MAY BE USED. COOK COVERED IN STEAM JACKETED KETTLE OR STOCK POT, 3 HOURS OR UNTIL 170F. REMOVE; COOL; DICE IN ½ BY1/2" PIECES.

8. IN STEP 6, 4 LB CANNED HAM, DICED IN ½ BY ½" PIECES MAY BE USED.

9. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: E00700

SERVING SIZE: ¾ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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