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Name: Fried Rice (Griddle Metho
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 20 EGGS SHELL; 2 1/2 lb Onions; 2 c PIMENTOS 7 OZ; 1 1/2 c Soy sauce; 4 lb PORK BUTTS FZ; 2 1/4 ga WATER; BOILING; 5 oz SHORTENING; 3LB; 2 tb SALAD OIL; 1 GAL; 2 tb Salt; 1 1/2 lb CELERY FRESH; 1 1/2 lb PEPPER SWT GRN FRESH; 7 3/4 lb RICE 10LB

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INGREDIENTS

20 EGGS SHELL
2 1/2 lb Onions
2 c PIMENTOS 7 OZ
1 1/2 c Soy sauce
4 lb PORK BUTTS FZ
2 1/4 ga WATER; BOILING
5 oz SHORTENING; 3LB
2 tb SALAD OIL; 1 GAL
2 tb Salt
1 1/2 lb CELERY FRESH
1 1/2 lb PEPPER SWT GRN FRESH
7 3/4 lb RICE 10LB

Servings

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 (actually used today!). Downloaded from G Internet, G Internet.

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Fried Rice (Griddle Metho

20 EGGS SHELL
2 1/2 lb Onions
2 c PIMENTOS 7 OZ
1 1/2 c Soy sauce
4 lb PORK BUTTS FZ
2 1/4 ga WATER; BOILING
5 oz SHORTENING; 3LB
2 tb SALAD OIL; 1 GAL
2 tb Salt
1 1/2 lb CELERY FRESH
1 1/2 lb PEPPER SWT GRN FRESH
7 3/4 lb RICE 10LB

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 G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (124g)
Recipe Makes: 100 Servings

Calories: 84
Calories from Fat: 45 (54%)

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 91.3mg		3 %
Potassium 171.8mg		5 %
Total Carbohydrate 5.1g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 4g
Protein 5g		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.

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Calories per serving: 84

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