Recipe#205

Servings: YIELD: 100 Portions
Portions: 3/4 Cup Each
Pan Size:
Temperature: 350 degrees F. Griddle

INGREDIENTS

1 gal. (8 lb) rice
2 gal. water, cold
3 tbsp. (2 oz) salt
1/2 cup (4 oz) salad oil
1 3/4 qt. (2 lb 8 oz) onions, dry, finely chopped
1 1/2 qt. (1 lb 8 oz) peppers, sweet, fresh, finely chopped
1 1/2 qt. (1 lb 8 oz) celery, fresh, finely chopped
3 cups (1 lb 8 oz) shortening
1 1/2 qt. (4 lb) meat, cooked, diced (optional)
2 cups (1 lb or 1-No. 2 1/2 cn) pimientos, canned, drained, chopped
1 qt. (2 lb or 20 eggs) eggs, whole, beaten
2 cups soy sauce

INSTRUCTIONS

Combine rice, water, salt and salad oil; bring to a boil. Stir occasionally. Cover tightly and simmer 20 minutes. Do not stir. Remove rice. Set aside to cool.

Combine onions, peppers and celery. Saute lightly in melted shortening. Set aside.

Spread rice on griddle to a depth of 3/4 inch. Turn occasionally; cook until light brown, about 10 to 15 minutes. Add sauteed vegetables, meat and pimientos. Mix in thoroughly and cooking for 3 minutes. Add eggs to rice mixture; continued cooking, turning mixture, for 3 minutes. Blend in soy sauce.