Pan: 12 By 20 By 4" Steam Table Pan Temperature: 350F. Oven 350F. Griddle

1. Sautee 2 Lb 8 Oz (1 3/4 Qt) Chopped Dry Onions (2 Lb 12 Oz A.P.) In 1 Lb

(2 Cups) Bacon Fat Until Light Yellow. Add 9 Lb (5 1/4 Qt) Rice; Stir Until

Well Coated. Add 2 3/4 Gal Water, 1/4 Tsp Dehydrated Garlic, And 1 2/3 Oz (2 2/3 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 1/2 Cup Soy Sauce Per Pan.

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 2/3 Cups) Dehydrated Onions And 4 Oz ( 3 Cups) 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.

5. In Step 6, 10 Oz (2 1/2 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 1/2 By 1/2 Pieces.

7. In Step 6, 4 Lb Canned Ham, Diced In 1/2 By 1/2 Inch Pieces May Be Used.

8. Two No. 10 Scoops May Be Used. See Recipe No. A-4.