Try this Pork Fried Rice (Oven Met recipe, or contribute your own.
Suggest a better descriptionPAN: 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 1/2 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 (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 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 1/2 BY1/2" PIECES. 8. IN STEP 6, 4 LB CANNED HAM, DICED IN 1/2 BY 1/2" PIECES MAY BE USED. 9. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: E00700 SERVING SIZE: 3/4 CUP From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (125g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 86 | ||
Calories from Fat: 45 (52%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 49.5mg | 15 % | |
Sodium 91.5mg | 3 % | |
Potassium 179.3mg | 5 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.2g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.