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Receta Pork Fried Rice (Oven Method)
by Global Cookbook

Pork Fried Rice (Oven 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
  • 8 tsp SALT TABLE 5LB

Direcciones

  1. PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE
  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 Min. REMOVE FROM OVEN.
  4. UNCOVER. SET ASIDE FOR USE IN STEP 4.
  5. COMBINE ONIONS, PEPPERS, AND CELERY; Saute/fry' IN SHORTENING Or possibly SALAD OIL Till TENDER.
  6. Add in AN EQUAL QUANTITY OF SAUTEED VEGETABLES TO COOKED RICE IN EACH PAN. MIX LIGHTLY BUT THOROUGHLY.
  7. POUR BEATEN Large eggs ON 350 F. LIGHTLY GREASED GRIDDLE. COOK Till WELL DONE; Don't TURN. CUT INTO STRIPS; Add in AN EQUAL AMOUNT TO RICE Mix IN EACH PAN.
  8. Add in EQUAL AMOUNTS OF PORK AND PIMENTOS TO RICE IN EACH PAN. MIX LIGHTLY BUT THOROUGHLY.
  9. BAKE 45 Min.
  10. REMOVE FROM OVEN; BLEND IN 1/2 C. SOY SAUCE PER PAN.
  11. NOTE: 1. INSTEP 1, 11 LB 10 Ounce MEDIUM GRAIN RICE MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.
  12. IN STEP 2, IF CONVECTIN 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 SWEET FRESH 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.) Frzn DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
  16. 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.
  17. IN STEP 6, 3-7 Ounce CN PIMENTOS MAY BE USED.
  18. IN STEP 6, 7 LB PORK BUTT, THAWED, MAY BE USED. COOK COVERED IN STEAM JACKETED KETTLE Or possibly STOCK POT, 3 Hrs Or possibly Till 170F. REMOVE; Cold; DICE IN1/2 BY1/2" Pcs.
  19. IN STEP 6, 4 LB CANNED HAM, DICED IN 1/2 BY 1/2" Pcs MAY BE USED.
  20. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
  21. SERVING SIZE: 3/4 C.