YIELD: 100 Portions (3 Pans)
EACH PORTION: 3/4 Cup (6-1/2 Ounces)
PAN SIZE: 12 by 20 by 4-inch Steam Table Pan
TEMPERATURE: 350°F. Oven; 350°F. Griddle
| Ingredients | Weights | Measure |
|---|---|---|
| Rice, long grain | 7 lb 12 oz. | 4-1/2 qt. |
| Water, boiling | 2-1/4 gal. | |
| Salt | 1-2/3 oz. | 2-2/3 tbsp. |
| Salad oil or melted shortening |
1 oz. | 2 tbsp. |
| Onions, dry, finely chopped | 2 lb 8 oz. | 1-3/4 qt. |
| Peppers, sweet, fresh, finely chopped |
1 lb 8 oz. | 4-1/2 cups |
| Celery, fresh, finely chopped | 1 lb 8 oz. | 4-1/2 cups |
| Shortening, melted or salad oil |
5 oz. | 2/3 cup |
| Eggs, whole, slightly beaten | 2 lb. | 3-3/4 cups (20 eggs) |
| Pork, cooked, diced in 1/2 by 1/2 inch pieces |
4 lb. | 3 qt. |
| Pimientos, canned, drained, chopped (optional) |
1 lb 5 oz | 2 cups (3/4 No. 2-1/2 cn) |
| Soy sauce | 1-1/2 cups |
Place equal amounts of rice, water, salt, and salad oil in well greased pans. Stir to combine.
Cover tightly; cook in oven 30 to 40 minutes. Remove from oven. Uncover. Set aside for use in Step 4.
Combine onions, peppers and celery; sauté in shortening or salad oil about 10 minutes or until tender.
Add an equal quantity of sautéed vegetables to cooked rice in each pan. Mix lightly but thoroughly.
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.
Add equal amounts of pork and pimientos to rice in each pan.
Mix lightly but thoroughly.
Bake 45 minutes.
Remove from oven; blend in 1/2 cup soy sauce per pan.
NOTE:
- In Step 1, 11 lb 10 oz medium grain rice may be used. Prepare according to instructions on container.
- In Step 2, if convection oven is used, bake at 325°F. 30 minutes on high fan, closed vent; in Step 7, 30 minutes on high fan, closed vent.
- 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.
- In Step 3, 5 oz (1-2/3 cups) dehydrated onions and 4 oz (3 cups) dehydrated green peppers or 1 lb 8 oz (4-1/2 cups) frozen diced green peppers may be used. Thaw peppers.
- In Step 6, 10 oz (2-1/2 cups) canned dehydrated egg mix combined with 3 cups warm water may be used for whole eggs.
- In Step 6, 3-7 oz cn pimientos may be used.
- In Step 6, 7 lb pork butt, thawed, may be used. Cook, covered in steam-jacketed kettle or stock pot, 3 hours or until 170°F. Remove; cool; dice in 1/2 by 1/2 inch pieces.
- In Step 6, 4 lb canned ham, diced in 1/2 by 1/2 inch pieces may be used.
- Two No. 10 scoops may be used.
VARIATIONS
PORK FRIED RICE (GRIDDLE METHOD): Fried rice may be prepared in small batches on 350°F. griddle or tilting fry pan. Follow Steps 1 through 3. Omit Step 4; spread rice on griddle to a depth of 3/4 inch. Turn occasionally until brown, about 10 to 15 minutes. Add sautéed vegetables, pork and pimientos. Mix thoroughly; continue cooking 3 minutes.
Follow Step 5; add to rice mixture. Omit Steps 6 and 7. Follow Step 8. EACH PORTION: 1/2 Cup.
FILIPINO RICE: Omit Steps 1 through 4. Sauté 2 lb 8 oz (1-3/4 qt) chopped dry onions (2 lb 12 oz A.P.) in 1 lb (2 cups) bacon fat until light yellow. Add 9 lb (5-1/4 qt) rice; stir until well coated. Add 2-3/4 gal water, 1/4 teaspoon dehydrated garlic, and 1-2/3 oz (2-2/3 tbsp) salt to rice mixture. Bring to a boil in steam-jacketed kettle or stock pot; cover; simmer 20 to 25 minutes. Follow Step 5. Omit pimientos in Step 6. Follow Steps 7 and 8.
SHRIMP FRIED RICE: Follow Steps 1 through 5. In Step 6, add 4 lb (3 qt) cooked, chopped shrimp (7 lb 4 oz A.P.). Follow remainder Step 6 and Steps 7 and 8.