I love eating fried rice, especially in Hawaii where my favorite is local flavor fried rice. It uses some of the popular meats of Hawaii: Spam, Portuguese sausage, and kalua pork. I developed this recipe so we could make Chinese takeout style meals at home. Try this with sweet and sour chicken or general chicken.
You will need a large skillet (or wok), cutting board, knife, and cooking spoon or spatula.
Microwave the mixed vegetables until they are not frozen. I do not add water. The volume of cooked vegetables should be about 1 cup.
Cut slices of Spam, Portuguese sausage, and roast pork. I used ½ of a Portuguese sausage, and slices of the other meats. Tip: You can make this meatless or add chicken, ham, or Chinese sausage.
Place the skillet over high heat with 1 tbsp of water. When the water boils away, add the meats. Cook until the sausage is done. Set meats aside.
Cut the meats into small bite size cubes.
Whisk the egg in a small container with a small whisk or fork.
Place the skillet over high heat with 1 tbsp of water. When the water boils away, add olive oil and vegetables. Quickly stir and scrape up bits from meat.
Push the vegetables to one side and add the egg. Stir as it cooks to make bite sized bits of scrambled egg.
Stir the vegetables and egg together. Season with salt, pepper, and garlic powder. I use Penzey’s Singapore spice.
Add meat and stir.
Tip: I cook brown rice in larger batches (1 cup rice to 3 cups water, ~20 minutes) and place 1 cup cooked rice in a quart freezer reclosable storage bag. These will freeze flat in the freezer and can be reheated easily in the microwave.
Add the brown rice to the skillet. Pour over toasted sesame oil and coconut aminos. Stir and toss. You should see a subtle color change when the rice is ready. Tip: You can use low sodium soy sauce instead of coconut aminos if desired.
Serves two.
Easy fried rice at home Hawaiian-style local flavor gets flavor from meats and toasted sesame oil. Use brown rice and coconut aminos for clean eating.
Ingredients
- 1 cup cooked brown rice
- 12 ounces frozen vegetable mix, such as peas, carrots, corn, green beans
- 1 large egg
- 8 oz. cooked meat, such as Spam, Portuguese sausage (linguiça), and roast pork
- ¼ tsp salt, pepper, and garlic powder
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp coconut aminos
Instructions
- Microwave the mixed vegetables until they are not frozen. I do not add water. The volume of cooked vegetables should be about 1 cup.
- Cut slices of Spam, Portuguese sausage, and roast pork. I used ½ of a Portuguese sausage, and slices of the other meats. Tip: You can make this meatless or add chicken, ham, or Chinese sausage.
- Place the skillet over high heat with 1 tbsp of water. When the water boils away, add the meats. Cook until the sausage is done. Set meats aside.
- Cut the meats into small bite size cubes.
- Whisk the egg in a small container with a small whisk or fork.
- Place the skillet over high heat with 1 tbsp of water. When the water boils away, add olive oil and vegetables. Quickly stir and scrape up bits from meat.
- Push the vegetables to one side and add the egg. Stir as it cooks to make bite sized bits of scrambled egg.
- Stir the vegetables and egg together. Season with salt, pepper, and garlic powder. I use Penzey's Singapore spice.
- Add meat and stir.
- Add the brown rice to the skillet. Pour over toasted sesame oil and coconut aminos. Stir and toss. You should see a subtle color change when the rice is ready.
- Serves two.
Notes
Tips: 1. I cook brown rice in larger batches (1 cup rice to 3 cups water, ~20 minutes) and place 1 cup cooked rice in a quart freezer reclosable storage bag. These will freeze flat in the freezer and can be reheated easily in the microwave. 2. You can use low sodium soy sauce instead of coconut aminos if desired.
What are your thoughts?