Hawaiian Kine Fried Rice Recipe
This is a recipe that has followed us throughout our travels from Hawaii to Florida, and everywhere in between where we've chosen to make our home. Egg fried rice is a simple recipe that can be eaten as a meal, or as support to a main dish.
There are a large variety of fried rice recipes out there but this is one of our favorites. The meats and vegetables used in fried rice recipes can always be substituted with your favorite type of meat, or non-meat, but the basic recipe can be followed for whatever you choose to add to this dish. Experiment with different meats and veggies to get your favorite combination.
Most often, the meat or meat-like-substance we use is Spam. People that are not from Hawaii never understand what the deal is with Spam and Hawaii, but, there it is. Perhaps I'll tackle that one on another hub some day.
An important factor to this recipe is that the cooked rice MUST be refrigerated overnight. This removes moisture from the rice so that it doesn't clump. I should also point out that whenever I use rice, it is usually the Japanese sticky rice type as used in authentic sushi.
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- 5cups Cooked sticky rice, Cooked rice should be refrigerated overnight
- 3 Tblspn Oyster sauce
- 3 Tblspn Shoyu, Soy sauce
- 1 Cup Smoked sausage, Spam, or meat of your choice
- 3 Lg Eggs, Scrambled and fried flat and sliced
- 2 stalks Green onions, Green ends only sliced
- 1 small pack Frozen vegetables, Thaw out
- You will have had to make 5 cups of rice the night before in order to get the right consistency for your fried rice. Refrigerating the rice the night before will guarantee that the rice will not be too mushy when you fry it..
- Cook the meat that you wish to use in your fried rice, in this case, I am using smoked sausage cut in pieces that can easily be distributed throughout the fried recipe. Once cooked, pull off the heat and place in a bowl on the side to be added later.
- Egg is a very important part of fried rice. Using a frying pan, make sure that you can make flat sheets that you will later cut into strips to garnish your fried rice. Be careful not to burn your eggs.
- Using butter or coconut oil to grease the wok on medium-high heat, add your rice that was refrigerated over night - the rice should still be cold.
- Making sure that there is just enough butter or oil to accomplish frying the rice without it getting stuck to the wok - being careful that you don't use too much which would make the dish greasy.
- As you start to cut and lap over the rice with a wooden spoon, it will start to break apart and soften. It is very important to keep moving the rice, flipping, and cutting the rice so that the rice doesn't burn. Make sure you have enough butter or oil, but be careful not to add too much.
- Slowly add in your oyster sauce and shoyu all the while continuing to cut and flip the rice until it is soft. Once the right flavor is reached, add your meats and thawed vegetables. Continue to stir and flip.
- Once the fried rice is done, add your egg and green onions to garnish your dish. There is no harm in eating this particular fried rich with ketchup - it's my favorite.
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