Hawaiian Island Style Fried Rice… A great way to use your leftovers….
Last week when I was doing my weekly meal prep that I do the day before I go back to work, I made Crispy Chinese Black Pepper Chicken Wings. And when I made those wings, I made this Hawaiian Island Style Fried Rice.
Well, I have completed my work shifts for the week – saving lives, and comforting the sick & shut in…. And now I’m off for a few days, and can share the recipe with you all.
My definition of Hawaiian Island Style fried rice: A fried rice full of leftovers you found in the refrigerator that you dumped in the wok to create a whole new meal. Because you better not let that food go to waste! Times “is” hard…. (in my granny voice)……
What I had left over in my fridge was some char sui pork I bought from a local specialty store, and a big pot of rice….. The rest of the ingredients included are major essentials/staples I always keep in my kitchen to make meals.
Other key components of island style fried rice is bacon, sesame oil, oyster sauce, a little fish oil, and ginger….. Something I learned from a few of my friends in Hawaii…. This gives the fried rice flavor.
I have even had fried rice at different restaurants that also had ham, and Spam meat in it… Which is another Hawaiian Style way of fried rice.
And if you have read my Mexican Rice recipe, you will know that I suck at cooking rice and have learned how to prefect techniques that work for me. If you are part of the “I suck at cooking rice club” too, here are a few key tips to make the perfect fried rice:
- You want to cook the rice on high heat to keep the rice from getting soggy and mushy.
- Try to cook the other ingredients separately then add them back to the wok after the rice has cooked, to decrease the liquids in the pan (because more liquids cause the rice to get soggy and mushy).
- As mentioned less is more when it comes to adding liquids to keep the rice from getting soggy. Just add a small amount of soy sauce, and a few dashes of fish oil while cooking. People can add more soy sauce to their rice while they eat to accommodate their soy sauce/salt preference.
Here are a few steps from the cooking process:
Final Product! Try it out and let me know how you liked it.
Menu Planning Tip: Complete this meal with Hawaiian Garlic Shrimp.
Are You Looking For More Fried Rice Recipes? Try this fried rice recipe (that helps you get rid of more leftovers) here: Fried Rice with Leftover Ham
- 1 and ½ cup char sui pork meat
- 5 ounces Portuguese sausage
- 5 slices of bacon (chopped, diced)
- 1 pound large shrimp (cleaned, peeled)
- ½ white onion (diced)
- 5 large garlic cloves (minced, finely chopped)
- 3 eggs (lightly beaten)
- Cooking oil
- Sesame oil
- 6 cups of cold cooked white rice
- ¼ teaspoon ginger powder
- Fish Oil
- ⅛ cup Shoyu or soy sauce
- 3 tablespoons green onion diced
- Heat up your wok using medium high heat. Once the wok becomes hot, add the bacon to the wok, and cook bacon until crisp. Once bacon is cooked, remove bacon from the wok and place on a plate with paper towels to drain excess grease.
- At this point you can remove some of the bacon grease from the pan (reserve some of the bacon grease for cooking the other ingredients if you like), leaving just enough of the grease in the pan to brown and heat the Portuguese sausage (you probably only need just enough oil that is equivalent to a drizzle of oil).
- Add the Portuguese sausage to the wok. Cook the sausage for about two minutes. Then remove the sausage from wok and place the sausage on the plate of bacon to drain excess grease.
- Next, remove excess oil from the wok (leaving just a drizzle of oil in the wok). Then, add the shrimp to the wok. Cook the shrimp for about 2 minutes or until shrimp are pink and cooked through. Once shrimp are cooked, remove them from the pan and set aside.
- Then, add a few drizzles of cooking oil or the reserved bacon grease to the wok. Once the oil is heated through, add the eggs to wok. Scramble cook the eggs. Once the eggs are cooked, remove the eggs from the wok, and set aside (I usually just add it to the plate of cooked shrimp to decrease the amount of dishes being used).
- Then, add a few drizzles of cooking oil or the reserved bacon grease to the wok. Once the oil is heated through, add the garlic and onion to the heated oil. Cook the onion and garlic for a few minutes until the onions are translucent. Once the onions and garlic are cooked, remove the onion and garlic from the pan. (I usually add the cooked onion mixture to the plate of cooked shrimp, & eggs to decrease the amount of dishes I use.)
- Now add about 2 to 3 tablespoons of sesame oil to the wok. At this point make sure you are using high heat, because high heat is needed to cook the rice. While the oil is heating, you can break up the cold rice, making sure there are no clumps of rice, this ensures even cooking of all the rice.
- After the oil has become nice and hot, add the cold cooked rice, ginger powder, and about 3 splashes of fish oil to the wok. Let the rice cook for about 8 minutes or until you get a nice golden fried brown rice. Make sure to stir the rice a few times during the cooking time to ensure the all the rice gets fried.
- Now add your cooked meats, char sui meat, onions, garlic, and eggs back to the wok, and mix everything together. And cook the rice mixture for about 2 more minutes.
- Sprinkle/garnish the fried rice with additional diced green onions before serving.
Also I use aloha brand soy sauce, because it does not taste as salty to me as other soy sauces. If you are not near the islands or a local specialty store that sells this soy sauce, try a low sodium soy sauce instead.