filipino rice

Categories
Yield
100 Servings
MeasureIngredient
2¾ gallon WATER
2 cups BACON FAT
4 pounds PORK BUTTS FZ
20  EGGS SHELL
¼ teaspoon GARLIC DEHY GRA
2½ pounds ONIONS DRY
9 pounds RICE 10LB
1½ cup SOY SAUCE
8 teaspoons SALT TABLE 5LB

PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE

1. SAUTEE 2 LB 8 OZ (1¾ QT) CHOPPED DRY ONIONS (2 LB 12 OZ A.P.) IN 1 LB

(2 CUPS) BACON FAT UNTIL LIGHT YELLOW. ADD 9 LB (5 ¼ QT) RICE; STIR UNTIL

WELL COATED. ADD 2 ¾ GAL WATER, ¼ TSP DEHYDRATED GARLIC, AND 1 ⅔ OZ (2 ⅔ TBSP) SALT TO RICE MIXTURE. BRING TO A BOIL IN STEAM JACKETED KETTLE

OR STOCK POT; COVER; SIMMER 20-25 MINUTES.

2. POUR BEATEN EGGS ON LIGHTLY GREASED GRIDDLE. COOK UNTIL WELL DONE. DO NOT TURN. CUT INTO STRIPS; ADD AN EQUAL AMOUNT TO RICE MIXTURE IN EACH PAN.

3. ADD PORK TO RICE IN EACH PAN. MIX LIGTHLY BUT THOROUGHLY.

4. BAKE 45 MINUTES.

5. REMOVE FROM OVEN; BLEND IN ½ CUP SOY SAUCE PER PAN.

NOTE: 1. IN STEP 1, 11 LB 10 OZ 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 MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 7, 30 MINUTES ON HIGH FAN, CLOSED VENT.

3. IN STEP 3, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ FINELY CHOPPED ONIONS. 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ FINELY CHOPPED PEPPERS. 2 LB 1 OA FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY CHOPPED CELERY.

4. IN STEP 3, 5 OZ (1 ⅔ CUPS) DEHYDRATED ONIONS AND 4 OZ ( 3 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 ½ CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

5. IN STEP 6, 10 OZ (2 ½ CUPS) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE 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 STOCK POT, 3 HOURS OR UNTIL 170F. REMOVE; COOL; DICE IN ½ BY ½ PIECES.

7. IN STEP 6, 4 LB CANNED HAM, DICED IN ½ BY ½ INCH PIECES MAY BE USED.

8. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: E00702

SERVING SIZE: ¾ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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