Shrimp Fried Rice

Theodora's
Recipes

Yield: 100	Portion: 3/4 Cup
Calories:	234 cal
Carbohydrates:	29 g
Protein:	12 g
Fat:	7g
Cholesterol:	90 mg
Sodium:	502 mg
Calcium:	46 mg

Ingredient	Weight	Measure	Issue
RICE,LONG GRAIN	7-1/3 lbs	1 gal 1/2 qts
WATER,BOILING	18-3/4 lbs	2 gal 1 qts
SALT	1-2/3 oz	2-2/3 tbsp
OIL,SALAD	1 oz	2 tbsp
ONIONS,FRESH,CHOPPED	2-1/2 lbs	1 qts 3 cup	2-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED	1-1/2 lbs	1 qts 1/2 cup	1-7/8 lbs
CELERY,FRESH,CHOPPED	1-1/4 lbs	1 qts 3/4 cup	1-3/4 lbs
OIL,SALAD	5-1/8 oz	1/2 cup 2-2/3 tbsp
EGGS,WHOLE,FROZEN	2 lbs	3-3/4 cup
COOKING SPRAY,NONSTICK	2 oz	1/4 cup 1/3 tbsp
SHRIMP,COOKED,CHOPPED	4 lbs
PORK,COOKED,DICED	4 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED	13-1/2 oz	2 cup
SOY SAUCE	1 lbs	1-1/2 cup

Method:

1 Place equal amounts of rice, water, salt, and salad oil in well greased pans. Stir to combine.
2 Using a convection oven, bake at 325 F. for 30 minutes on high fan, closed vent. Remove from oven. Uncover. Set aside for use
in Step 4.
3 Combine onions, peppers and celery; saute in shortening or salad oil about 10 minutes or until tender.
4 Add an equal quantity of sauteed vegetables to cooked rice in each pan. Mix lightly but thoroughly.
5 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.
6 Add equal amounts of pork, cooked chopped shrimp and pimientos to rice in each pan. Mix lightly but thoroughly.
7 Using a convection oven, bake 45 minutes at 350 F. for 30 minutes on high fan, closed vent. 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.
Notes
1 In Step 6, 4 pounds diced ham may be used per 100 servings.

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Source: U.S. Department of Defence