1 1/2 lbs. butter or peanut oil
2 1/2 lbs. onions
5 tbsp. garlic
3 lbs. chopped ham
1 lb. chopped scallions
2 dozen scrambled eggs, half cooked
2 1/2 gallons hot chicken stock, boiled
5 lbs. uncooked rice
1 pt. soy sauce
1/2 c. Kitchen Bouquet, food coloring

Saute onions, garlic, ham in sautoir. Add rice and stir quickly without browning. Add hot boiled stock. Add food coloring and Kitchen Bouquet. Bake, covered 20 minutes in 450 degree oven. When rice is cooked, add chopped scallion. With fork blend in half cooked scrambled eggs. Rice must be al dente. Remove from sautoir; cool and reheat as needed. Yield: 50 portions.