Source: U.S. Department of Defence
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Filipino Rice
Source: U.S. Department of Defence | |
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 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
9g
10 g
59 mg
458 mg
25 mg
Ingredient
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
1 lbs
1-1/2 cup
SOY SAUCE
Method
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.
Pour beaten eggs on lightly greased griddle. Cook until done. DO NOT turn. Cut into strips; add an equal amount to rice mixture
5
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.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 250 cal |
| Carbohydrates: | 31 g |
| Protein: | 9g |
| Fat: | 10 g |
| Cholesterol: | 59 mg |
| Sodium: | 458 mg |
| Calcium: | 25 mg |
| Ingredient | 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 |
| Method: | |
|
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. Pour beaten eggs on lightly greased griddle. Cook until done. DO NOT turn. Cut into strips; add an equal amount to rice mixture 5 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence