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

1. Fried Rice May Be Prepared In Small Batches On 350 F Griddle Or Tilting Fry Pan.

2. Place Equal Amounts Of Rice, Water, Salt, And Salad Oil In Well Greased Pans. Stir To Combine.

3. Cover Tightly; Cook In Oven 30-40 Minutes. Remove From Oven. Uncover. Set Aside Ofr Use In Step 4.

4. Combine Onions, Peppers And Celery; Saute In Shortening Or Salad Oil About 10 Minutes Or Until Tender.

5. Spread Rice On Griddle To A Depth Of 3/4". Turn Occasionally Until Brown

About 10-15 Minutes. Add Sauteed Vegetables, Pork And Pimentos. Mix Thoroughly; Continue Cooking Three Minutes.

6. 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.

7. Remove From Oven; Blend In 1/2 Cup Soy Sauce Per Pan. Each Portion: 1/2

Cup.

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 Oz Fresh Celery A.P. Will Yield 1 Lb 8 Oz Finely Chopped Celery.

4. In Step 3, 5 Oz (1 2/3 Cup) Dehydrated Onions And 4 Oz (3 Cup)] Dehydrated Green Peppers (See Recipe No.A-11) Or 1 Lb 8 Oz (4 1/2 Cup) Frozen Diced Green Peppers May Be Used. Thaw Peppers.

5. In Step 6, 10 Oz (2 1/2 Cup) 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, 3-7 Oz Can Pimentos May Be Used.

7. In Step 6, 7 Lb Pork Butt, Thawed, May Be Used. Cook, Cover In Steam Jacketed Kettle Or Stock Pot, 3 Hours Until 170F. Remove; Cool; Dice In 1/2 By 1/2 Inch Pieces.

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

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