Recipe - Filipino Rice

2 Three fourths ga WATER
2 cup BACON FAT
4 pound PORK BUTTS FZ
20 EGGS SHELL
One fourth teaspoon GARLIC DEHY GRA
2 One half pound ONIONS DRY
9 pound RICE 10LB
1 One half cup SOY SAUCE
8 teaspoon SALT TABLE 5LB

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

1. SAUTEE 2 LB 8 OZ (1 Three fourths QT) CHOPPED DRY ONIONS (2 LB 12 OZ A.P.) IN 1
LB
(2 CUPS) BACON FAT UNTIL LIGHT YELLOW. ADD 9 LB (5 One fourth QT) RICE; STIR
UNTIL
WELL COATED. ADD 2 Three fourths GAL WATER, One fourth TSP 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 2025 MINUTES.

2. 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.

3. ADD PORK TO RICE IN EACH PAN. MIX LIGTHLY BUT THOROUGHLY.

4. BAKE 45 MINUTES.

5. REMOVE FROM OVEN; BLEND IN One half 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 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 OA FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ
FINELY CHOPPED CELERY.

4. IN STEP 3, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS AND 4 OZ ( 3 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A11) OR 1 LB 8 OZ (4 One half CUPS)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

5. IN STEP 6, 10 OZ (2 One half CUPS) CANNED DEHYDRATED EGG MIX COMBINED
WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A8.

6. 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 One half BY One half PIECES.

7. IN STEP 6, 4 LB CANNED HAM, DICED IN One half BY One half INCH PIECES MAY BE
USED.

8. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: E00702

SERVING SIZE: Three fourths CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.