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Receta Fried Rice (Griddle Method)

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Raciónes: 12

Ingredientes

Cost per serving $1.93 view details

Direcciones

  1. PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE
  2. 1. FRIED RICE MAY BE PREPARED IN SMALL BATCHES ON 350 F GRIDDLE Or possibly TILTING FRY PAN.
  3. 2. PLACE EQUAL AMOUNTS OF RICE, WATER, SALT, AND SALAD OIL IN WELL GREASED PANS. STIR TO COMBINE.
  4. 3. COVER TIGHTLY; COOK IN OVEN 30-40 Min. REMOVE FROM OVEN.
  5. UNCOVER. SET ASIDE OFR USE IN STEP
  6. 4.
  7. 4. COMBINE ONIONS, PEPPERS AND CELERY; Saute/fry IN SHORTENING Or possibly SALAD OIL ABOUT 10 Min Or possibly Till TENDER.
  8. 5. SPREAD RICE ON GRIDDLE TO A DEPTH OF 3/4". TURN OCCASIONALLY Till BROWN ABOUT 10-15 Min. Add in SAUTEED VEGETABLES, PORK AND PIMENTOS. MIX THOROUGHLY; CONTINUE COOKING THREE Min.
  9. 6. POUR BEATEN Large eggs ON LIGHTLY GREASED GRIDDLE. COOK Till WELL DONE. Don't TURN. CUT INTO STRIPS; Add in AN EQUAL AMOUNT TO RICE Mix IN EACH PAN.
  10. 7. REMOVE FROM OVEN; BLEND IN 1/2 C. SOY SAUCE PER PAN. EACH PORTION:1/2 C..
  11. NOTE: 1. IN STEP 1, 11 LB 10 Ounce MEDIUM GRAIN RICE MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER..
  12. 2. IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 325F. 30 Min ON HIGH FAN, CLOSED VENT; IN STEP 7, 30 Min ON HIGH FAN, CLOSED VENT.
  13. 3. IN STEP 3, 2 LB 12 Ounce DRY ONIONS A.P. WILL YIELD 2 LB 8 Ounce FINELY Minced ONIONS. 1 LB 13 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 Ounce FINELY Minced PEPPERS. 2 LB 1 Ounce FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce FINELY Minced CELERY.
  14. 4. IN STEP 3, 5 Ounce (1 2/3 C.) DEHYDRATED ONIONS AND 4 Ounce (3 C.)]
  15. DEHYDRATED GREEN PEPPERS (SEE RECIPE NO.A-11) Or possibly 1 LB 8 Ounce (4 1/2 C.)
  16. Frzn DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
  17. 5. IN STEP 6, 10 Ounce (2 1/2 C.) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 C. Hot WATER MAY BE USED FOR WHOLE Large eggs. SEE RECIPE NO. A-8.
  18. 6. IN STEP 6, 3-7 Ounce CAN PIMENTOS MAY BE USED.
  19. 7. IN STEP 6, 7 LB PORK BUTT, THAWED, MAY BE USED. COOK, COVER IN STEAM JACKETED KETTLE Or possibly STOCK POT, 3 Hrs Till 170F. REMOVE; Cold; DICE IN 1/2 BY 1/2 INCH Pcs.
  20. 8. IN STEP 6, 4 LB CANNED HAM DICED IN 1/2 BY 1/2 INCH Pcs MAY BE USED.
  21. 9. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
  22. SERVING SIZE: 1/2 C.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1301g
Recipe makes 12 servings
Calories 1377  
Calories from Fat 216 16%
Total Fat 24.44g 31%
Saturated Fat 6.27g 25%
Trans Fat 3.95g  
Cholesterol 347mg 116%
Sodium 3166mg 132%
Potassium 822mg 23%
Total Carbs 248.34g 66%
Dietary Fiber 6.9g 23%
Sugars 6.92g 5%
Protein 34.86g 56%
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