|ONIONS,FRESH,CHOPPED||2-1/2 lbs||1 qts 3 cup||2-3/4 lbs|
|RICE,BROWN,LONG GRAIN,DRY||8-1/2 lbs||1 gal 1-1/4 qts|
|WATER||23 lbs||2 gal 3 qts|
|SALT||1-2/3 oz||2-2/3 tbsp|
|EGGS,WHOLE,FROZEN||2 lbs||3-3/4 cup|
|SOY SAUCE||1 lbs||1-1/2 cup|
1 Saute onions in a steam jacketed kettle in salad oil until light yellow.
2 Add rice; stir until well coated.
3 Add water, garlic powder, and salt to rice mixture.
4 Bring to a boil; cover; simmer 20 to 25 minutes.
5 Pour beaten eggs on lightly greased griddle. Cook until done. DO NOT turn. Cut into strips; add an equal amount to rice mixture
in each pan.
6 Add an equal amount of pork to rice in each pan. Mix lightly but thoroughly.
7 Bake 45 minutes in 350 F. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
8 Remove from oven; blend in 1/2 cup soy sauce per pan. CCP: Hold for service at 140 F. or higher.
|250 cal||31 g||9 g||10 g||59 mg||458 mg||25 mg|