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Hawaiian Fried Rice [split from LA]

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(Note: This thread was split from the LA board at: http://chowhound.chow.com/topics/7403... -- The Chowhound Team)

It's super easy the way my mom taught me.

Steam some white rice. Take a skillet or wok, heat on med-high. If not using bacon or spam, melt a tablepoon of butter. Saute meat, diced finely, until browned. Saute onion, diced finely until soft and slightly browned (optional, but highly recommended). Add rice, stirring constantly. Fry for 1-2 min. Add soy sauce (I'd say about a tbs per cup of rice, but this it's really just to taste), still stirring constantly for 1-2 min longer. Sprinkle a small pinch of sugar and a bit of sesame oil, still stirring. Remove from heat, stir in diced green onion and plate rice. Fry egg over easy, slide onto plates, on top of the rice. Squirt a little Sriracha on there and you're golden.

BTW, kimchee fried rice is essentially the exact same recipe, but add the chopped kimchee with the onion (I use a ton; about a 1:1 kimchee-to-rice ratio) and substitute out the soy sauce with a bit of gochujang.

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    1. re: mopeyboy

      My mom used to do something similar, but instead of green onions she used regular old chopped brown onions and celery for the vegetable component of the fried rice.
      No sugar either for her. For the meat it was normally chopped bacon or pork sausage. Never saw her use butter, just plain old vegetable oil. Not saying hers is anyway better; just a bit different.