Recipe - Fried Rice (Griddle Metho

2 One fourth ga WATER; BOILING
4 pound PORK BUTTS FZ
20 EGGS SHELL
1 One half pound CELERY FRESH
2 cup PIMENTOS 7 OZ
2 One half pound ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
7 Three fourths pound RICE 10LB
2 tablespoon SALAD OIL; 1 GAL
5 ounce SHORTENING; 3LB
1 One half cup SOY SAUCE
2 tablespoon 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 3040 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 1015 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 One half 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.A11) OR 1 LB 8 OZ (4 One half CUP)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

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

6. IN STEP 6, 37 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 One half BY One half INCH PIECES.

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

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

Recipe Number: E00701

SERVING SIZE: One half CUP

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