HAWAIIAN FRIED RICE
Growing up in the South Pacific, rice was the mainstay of our diet. When my husband and I moved stateside, we created this Hawaiian fried rice recipe. We bring this dish to every potluck, and it's always the hit of the party. -Janice Edwards, Plainville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 621 calories, Fat 24g fat (6g saturated fat), Cholesterol 220mg cholesterol, Sodium 1191mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 5g fiber), Protein 24g protein.
CRISPY HAWAIIAN FRIED RICE
Provided by Jeff Mauro, host of Sandwich King
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the ham, barbecue spice and scallion whites. Saute for 2 to 3 minutes.
- Lower the heat to medium. Toss the rice with the remaining 2 tablespoons oil in a medium bowl. Add to the skillet and quickly stir so the ham and scallions get evenly distributed in the rice. Cook without stirring for 5 minutes so the bottom gets crispy.
- Combine the hoisin, soy, chile sauce and ginger in a small bowl and whisk together. Add the sauce to the skillet along with the peas and pineapple. Stir gently to combine, retaining the crispy bottom. Serve immediately topped with the fried egg, french-fried onions, sesame seeds and scallion greens.
LOCAL STYLE FRIED RICE
Hawaiian style kind of rice is using any leftover rice and any leftover ingredients from the fridge.
Provided by Ono Hawaiian Recipes
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 17
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!
HAWAIIAN FRIED RICE
This delicious fried rice recipe is from the Westin Maui, Hawaii; where they serve it in a fancy version of a Chinese take-home box. It makes an neat party dish since it's easy to walk around while munching on the fried rice in a box.
Provided by lynnski LA
Categories Long Grain Rice
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cook the rice the day before.
- Heat a wok to medium-high and add sesame oil and saute the tofu cubes, set aside.
- Add a little canola oil to the wok, add the onion, carrot and bell peppers and stir fry a few minutes.
- Add the cooked rice and continue to stir fry, break up the lumps; then add the soy sauce, oyster sauce and sambal oelek.
- Continue to stir-fry, adding the pineapple, macadamia nuts, and salt and pepper (to tste).
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Ratings 4Total Time 20 minsCategory Main Course, Side DishCalories 279 per serving
- To make the sauce, in a small bowl, whisk together soy sauce, sesame oil, and Sriracha to taste (I like 1 tablespoon). Set aside.
- In a large nonstick skillet over medium-high heat, heat 1 tablespoon oil until just smoking. Add ham, bell pepper, onion, and scallion whites and cook until softened and lightly browned, about 7 to 9 minutes. Stir in garlic and ginger until fragrant, about 30 seconds. Transfer to a plate.
- In the same skillet, Heat remaining 1 tablespoon oil over medium-high heat until shimmering. Add rice and cook, breaking up clumps with spoon, until heated through, about 3 minutes.
- Push rice to one side of skillet and heat remaining 1 tablespoon oil to empty side of skillet until shimmering. Add eggs to oiled side of skillet and cook until set, stirring occasionally, about 30 seconds.
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