Title: Fried Rice (Griddle Metho
Categories:
Yield: 100 Servings

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

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 Glen's MM Recipe Archive, http://www.erols.com/hosey.