Island-Style Fried Rice

This is one of the delicious recipes I served for the most recent Culture and Cuisine Club’s Hawaiian night. I made the following adjustments: I used one cup of ground pork in place of the Chinese sausage. After the meat was cooked to a light brown I removed it, and scrabbled the eggs in the same chef’s pan. I did not remove them as per the original directions. I added the cooled rice in large scoops, stirring on medium-high heat constantly, blending the scrambled eggs in with the rice. I did not use all the rice I made. Then, I added the meat and drained pineapple back in. I used twice the amount of the oyster sauce that the original recipe called for. Also, garlic powder is indicated in the directions and not in the ingredients. Don’t miss that. I just made about two light sweeps across the rice with garlic powder.


Ingredients
  • 1 1/2 cups uncooked jasmine rice
  • 3 cups water
  • 2 teaspoons canola oil
  • 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
  • 1/2 cup sliced Chinese sweet pork sausage (lup cheong)
  • 3 eggs, beaten
  • 2 tablespoons canola oil
  • 1 (8 ounce) can pineapple chunks, drained
  • 3 tablespoons oyster sauce
  • 1/2 cup chopped green onion

Directions

  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
  2. Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
  3. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

    Island-Style Fried Rice

Nutritional Information open nutritional information

Amount Per Serving  Calories: 511 | Total Fat: 28.1g | Cholesterol: 145mgPowered by ESHA Nutrient Database

Here is a link for the Allrecipes site where I got the original recipe. There is a calculator option where you can enter the amount of people being served and it will change the individual amounts of the ingredients. Very handy.

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