Yes I am still on my Hawaiian food kick … please forgive me. It’s only been 3 days since we got back and I am missing it more as each day passes.
So the only way to comfort my longing for bright blue skies and 85° is to keep making food that reminds me of Hawaii ….
I will be absolutely straight with you. I did not care for this rice when I first made it.
As a matter of fact I deleted the recipe after I tried it.
Of course I went to the recipe critics of the household to get their opinions and all I got were hmmms and moans of yumminess.
Ugh! What to do … what to do. I decided to put the rice in the fridge and sleep on it.
Thank the Hawaiian Gods that I did! I don’t know what happened in that fridge overnight (perhaps I don’t want to) but the flavors all married and it turned out terrific.
I served it alongside the Huli Huli Chicken I made the night before. There is pineapple in the chicken marinade as well so the chicken and the rice made the perfect match!
I used brown rice instead of white (click here for the life changing tip on how to cook rice so it’s perfect every time!).
The secret to any fried rice is using rice that is at least a day old. So my advice would be to make this rice the day (or 2) before. If you simply don’t have the time (or forget) then place the rice in the fridge after you cook it (uncovered) for at least an hour or more.
The measurements here are subjective, meaning if you fancy more garlic, then go ahead and add more. Same with the pineapple or ham. You can also make this a one pot meal by adding cut up chicken, beef or shrimp to it as well.Print
FOR THE SAUCE:
- 1 Tablespoon Sesame Oil
- 3 Tablespoons Soy Sauce
- 1 tsp Ginger Powder
FOR THE VEGGIES:
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1/2 Cup Onion, diced
- 1/2 Cup Carrots, diced
- 3 cloves Garlic, minced
- 1 Egg, whisked
- 1/2 Cup Peas
- 1–2 Cups Fresh Pineapple, diced
- 1/2 Cup Ham, diced
- 2 Green Onions, sliced
- 3 Cups Cooked Brown Rice
- In a small bowl whisk together the ingredients for the sauce, set aside
- Heat the olive oil and butter in a large skillet over medium heat. Add the onion and carrots to the skillet and cook, stirring often, until the onions have become translucent. Season with a little salt and pepper as they are cooking
- Add the garlic and cook, stirring, for 30 seconds
- Push the veggies to the side of the pan and add the egg to the pan, stirring quickly to scramble. Incorporate the veggies with the egg
- Add the remaining ingredients and cook until heated, stirring often
- Add the sauce and combine all ingredients
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when possible while making this recipe, and I hope you do too! 🙂