Pork Fried Rice (Oven Method) Recipe
Servings: 12
Ingredients
- 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
Directions
- PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE
- 1. PLACE EQUAL AMOUNTS OF RICE, WATER, SALT, AND SALAD OIL IN WELL GREASED PANS. STIR TO COMBINE.
- 2. COVER TIGHTLY; COOK IN OVEN 30-40 Min. REMOVE FROM OVEN.
- UNCOVER. SET ASIDE FOR USE IN STEP 4.
- 3. COMBINE ONIONS, PEPPERS, AND CELERY; Saute/fry' IN SHORTENING Or possibly SALAD OIL Till TENDER.
- 4. Add in AN EQUAL QUANTITY OF SAUTEED VEGETABLES TO COOKED RICE IN EACH PAN. MIX LIGHTLY BUT THOROUGHLY.
- 5. 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.
- 6. Add in EQUAL AMOUNTS OF PORK AND PIMENTOS TO RICE IN EACH PAN. MIX LIGHTLY BUT THOROUGHLY.
- 7. BAKE 45 Min.
- 8. 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 CONVECTIN 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 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.
- 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, 3-7 Ounce CN PIMENTOS MAY BE USED.
- 7. 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.
- 8. IN STEP 6, 4 LB CANNED HAM, DICED IN 1/2 BY 1/2" Pcs MAY BE USED.
- 9. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
- SERVING SIZE: 3/4 C.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1302g | |
| 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 3553mg | 148% |
| Potassium 822mg | 23% |
| Total Carbs 248.34g | 66% |
| Dietary Fiber 6.9g | 23% |
| Sugars 6.92g | 5% |
| Protein 34.86g | 56% |
