Crispy Hawaiian Fried Rice Recipes

HAWAIIAN FRIED RICE

Steps:

• In a medium saucepan bring coconut milk, coconut water and salt to a boil over medium-high heat.
• Add in rice, cover and reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
• Remove rice from heat and let rest off heat 10 minutes.
• While rice is resting, heat 1 Tbsp olive oil and 1/2 tsp sesame oil in 12-inch (and deep) skillet or saute pan over medium-high heat.
• Add bell pepper and light green onions to skillet and saute until peppers are tender, about 4 minutes.
• Stir in garlic and ginger, then toss in ham and pineapple and let cook until heated through, about 1 minute.
• Scoot everything in pan to one far side. Add remaining 1/2 Tbsp olive oil and 1/2 tsp sesame oil to now empty side of skillet.
• Add eggs, season lightly with salt and scramble and cook until just set.
• Add in rice, green portion of green onions and cilantro and drizzle in soy sauce and toss everything.
• Serve warm with sriracha if desired.

HAWAIIAN FRIED RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a Dutch oven, heat 1 tablespoon margarine over medium-high heat. Whisk eggs until blended; pour into pan. Mixture should set immediately at edge. As eggs set, push cooked portions toward center, letting uncooked portions flow underneath. When eggs are thickened and no liquid egg remains, remove to a cutting board and chop., In same pan, heat 1 tablespoon margarine over medium-high heat. Add Spam and onion; cook and stir until Spam is lightly browned, 6-8 minutes. Add mixed vegetables, garlic and pepper; cook until heated through. Stir in cooked rice, soy sauce and remaining 1/2 cup margarine; cook and stir until margarine is melted. Gently stir in eggs. If desired, top with sliced green onion.

LOCAL STYLE FRIED RICE

Steps:

• Heat a wok or large frying pan over medium heat. Drizzle in 2 tablespoons of oil and scramble the eggs for 30 seconds or until cooked to your preference. Set the eggs aside on a plate.
• Drizzle in 2 tablespoons of oil again to the wok. Fry the toughest vegetable (for this recipe it is the carrots) for a couple of minutes. Then keep frying the next tender vegetable (onions) and fry for another couple of minutes. Lastly, add in the most tender vegetable and cook for a minute. Set aside the cooked vegetables.
• *If your meat isn't cooked or you would like to warm it up, fry the meat in the wok for a few minutes or until the meat is cooked.
• Drizzle in 2 tablespoons of oil again to the wok. Add in the leftover rice and fry it until all of the rice has been coated in the oil. Add in the oyster sauce, shoyu, white pepper, and salt. Stir fry until well combined.
• Add everything back to the wok. Eggs, vegetables, and meat. Stir fry everything until has mixed well. Serve hot as a hearty meal or side dish. Enjoy!