Filipino Rice
Photo: flickr user ~MVI~
Ingredients
Preparation
1
PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN 350F. GRIDDLE
2
SAUTEE 2 LB 8 OZ (1 3/4 QT) CHOPPED DRY ONIONS (2 LB 12 OZ A.P.)
3
IN 1 LB (2 CUPS) BACON FAT UNTIL LIGHT YELLOW. ADD 9 LB (5 1/4 QT)
4
5
6
ADD PORK TO RICE IN EACH PAN. MIX LIGTHLY BUT THOROUGHLY.
7
BAKE 45 MINUTES.
8
REMOVE FROM OVEN; BLEND IN 1/2 CUP SOY SAUCE PER PAN.
9
NOTE: 1. INSTEP 1, 11 LB 10 OZ MEDIUM GRAIN RICE MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.
10
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.
11
12
IN STEP 3, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS AND 4 OZ ( 3 CUPS)
13
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 1/2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
14
15
16
IN STEP 6, 4 LB CANNED HAM, DICED IN 1/2 BY 1/2 INCH PIECES MAY BE USED.
17
TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
18
SERVING SIZE: 3/4 CUP
Tools
.
Yield:
1.0 servings
Added:
Friday, February 12, 2010 - 1:50am