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Receta Fried Rice (Griddle Method)
by Global Cookbook

Fried Rice (Griddle Method)
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  Raciónes: 12

Ingredientes

  • 2 1/4 gal WATER, BOILING
  • 4 lb PORK BUTTS FZ
  • 20 x Large eggs SHELL
  • 1 1/2 lb CELERY FRESH
  • 2 c. PIMENTOS 7 Ounce
  • 2 1/2 lb ONIONS DRY
  • 1 1/2 lb PEPPER SWT GRN FRESH
  • 7 3/4 lb RICE 10LB
  • 2 Tbsp. SALAD OIL, 1 GAL
  • 5 ounce SHORTENING, 3LB
  • 1 1/2 c. SOY SAUCE
  • 2 Tbsp. SALT TABLE 5LB

Direcciones

  1. PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE
  2. FRIED RICE MAY BE PREPARED IN SMALL BATCHES ON 350 F GRIDDLE Or possibly TILTING FRY PAN.
  3. PLACE EQUAL AMOUNTS OF RICE, WATER, SALT, AND SALAD OIL IN WELL GREASED PANS. STIR TO COMBINE.
  4. COVER TIGHTLY; COOK IN OVEN 30-40 Min. REMOVE FROM OVEN.
  5. UNCOVER. SET ASIDE OFR USE IN STEP
  6. 4.
  7. COMBINE ONIONS, PEPPERS AND CELERY; Saute/fry IN SHORTENING Or possibly SALAD OIL ABOUT 10 Min Or possibly Till TENDER.
  8. 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. 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. 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. 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. 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. 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. 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. IN STEP 6, 3-7 Ounce CAN PIMENTOS MAY BE USED.
  19. 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. IN STEP 6, 4 LB CANNED HAM DICED IN 1/2 BY 1/2 INCH Pcs MAY BE USED.
  21. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
  22. SERVING SIZE: 1/2 C.