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Add a photoПорций: 12
Ингредиенты
- 2 3/4 gal WATER
- 2 c. BACON FAT
- 4 lb PORK BUTTS FZ
- 20 x Large eggs SHELL
- 1/4 tsp GARLIC DEHY GRA
- 2 1/2 lb ONIONS DRY
- 9 lb RICE 10LB
- 1 1/2 c. SOY SAUCE
- 8 tsp SALT TABLE 5LB
Инструкции
- PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE
- 1. SAUTEE 2 LB 8 Ounce (1 3/4 Quart) Minced DRY ONIONS (2 LB 12 Ounce A.P.)
- IN 1 LB (2 C.) BACON FAT Till LIGHT YELLOW. Add in 9 LB (5 1/4 Quart)
- RICE; STIR Till WELL COATED. Add in 2 3/4 GAL WATER, 1/4 TSP DEHYDRATED GARLIC, AND 1 2/3 Ounce (2 2/3 TBSP) SALT TO RICE Mix. BRING TO A BOIL IN STEAM JACKETED KETTLE Or possibly STOCK POT; COVER; SIMMER 20-25 Min.
- 2. 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.
- 3. Add in PORK TO RICE IN EACH PAN. MIX LIGTHLY BUT THOROUGHLY.
- 4. BAKE 45 Min.
- 5. REMOVE FROM OVEN; BLEND IN 1/2 C. SOY SAUCE PER PAN.
- NOTE: 1. INSTEP 1, 11 LB 10 Ounce 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 Min ON HIGH FAN, CLOSED VENT; IN STEP 7, 30 Min ON HIGH FAN, CLOSED VENT.
- 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 OA FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce FINELY Minced CELERY.
- 4. IN STEP 3, 5 Ounce (1 2/3 C.) DEHYDRATED ONIONS AND 4 Ounce ( 3 C.)
- 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.
- 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.
- 6. 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 IN 1/2 BY 1/2 Pcs.
- 7. IN STEP 6, 4 LB CANNED HAM, DICED IN 1/2 BY 1/2 INCH Pcs MAY BE USED.
- 8. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
- SERVING SIZE: 3/4 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1445g | |
| Recipe makes 12 servings | |
| Calories 1718 | |
| Calories from Fat 401 | 23% |
| Total Fat 44.74g | 56% |
| Saturated Fat 16.61g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 380mg | 127% |
| Sodium 3569mg | 149% |
| Potassium 696mg | 20% |
| Total Carbs 283.03g | 75% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.2g | 3% |
| Protein 37.54g | 60% |
