This Hawaiian fried rice is my version of what the locals ate in Hawaii. Everyone in Hawaii has their version of fried rice.
Ingredients
- water: 3 cups
- ½ cups uncooked jasmine rice: 1 piece
- canola oil: 2 tsp
- fully cooked luncheon meat (such as SPAM): 1 can (12 ounce can, cubed)
- Chinese sweet pork sausage (lup cheong): 0.5 cup (sliced)
- eggs: 3 piece (beaten)
- canola oil: 2 Tbsp
- garlic powder: 0.5 tsp
- pineapple chunks: 1 can (8 ounce can, drained)
- oyster sauce: 3 Tbsp
- green onion: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely.
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Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture.
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Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve.
