CEREALS AND PASTA PRODUCTS No. E 007 02
FILIPINO RICE
| Yield: 100 | Portion: 3/4 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 250 cal | 31 g | 9 g | 10 g | 59 mg | 458 mg | 25 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 2-1/2 lbs | 1 qts 3 cup | 2-3/4 lbs |
| OIL,SALAD | 2 cup | ||
| RICE,BROWN,LONG GRAIN,DRY | 8-1/2 lbs | 1 gal 1-1/4 qts | |
| WATER | 23 lbs | 2 gal 3 qts | |
| GARLIC POWDER | <1/16th oz | <1/16th tsp | |
| SALT | 1-2/3 oz | 2-2/3 tbsp | |
| EGGS,WHOLE,FROZEN | 2 lbs | 3-3/4 cup | |
| PORK,COOKED,DICED | 4 lbs | ||
| SOY SAUCE | 1 lbs | 1-1/2 cup |
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- Saute onions in a steam jacketed kettle in salad oil until light yellow.
- Add rice; stir until well coated.
- Add water, garlic powder, and salt to rice mixture.
- Bring to a boil; cover; simmer 20 to 25 minutes.
- 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.
- Add an equal amount of pork to rice in each pan. Mix lightly but thoroughly.
- Bake 45 minutes in 350 F. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
- Remove from oven; blend in 1/2 cup soy sauce per pan. CCP: Hold for service at 140 F. or higher.
