Hawaiian Pineapple Fried Rice Food

HAWAIIAN PINEAPPLE FRIED RICE WITH SPAM

Steps:

• Heat 1 Tbsp vegetable oil in a large pan over medium heat.
• Add the Spam, pineapple, carrots, corn, and green beans and cook until tender.
• Transfer to a bowl and set aside.
• Add the remaining vegetable oil and the sesame oil.
• Add the cold rice and cook until crispy, around 7 minutes.
• Push the rice to the side and add the eggs, beat, breaking out large lumps and roughly incorporate with the rice.
• Add the cooked veggies and the soy sauce and stir to incorporate. Cook for 3 more minutes.

HAWAIIAN PINEAPPLE SHRIMP FRIED RICE

Steps:

• To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp; don't overcook.
• Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the red bell pepper, peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
• Add the garlic, ginger, and cook for 1 minute, stir intermittently.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Turn the heat to low, add the cooked rice, stir to combine, and allow it to warm through for a minute or two. Tip - If mixture seems at all dry, add additional oil to taste.
• Add the shrimp back in, the pineapple, green onions, evenly drizzle with soy sauce (use less at first if you're very sensitive to salt or soy sauce), evenly season with pepper, and optional red pepper flakes, and stir to combine.
• Taste and check for seasoning balance. If desired, add additional soy sauce to taste (I find it necessary to use about 1/3 cup in total for this recipe).

CRISPY HAWAIIAN FRIED RICE

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the ham, barbecue spice and scallion whites. Saute for 2 to 3 minutes.
• Lower the heat to medium. Toss the rice with the remaining 2 tablespoons oil in a medium bowl. Add to the skillet and quickly stir so the ham and scallions get evenly distributed in the rice. Cook without stirring for 5 minutes so the bottom gets crispy.
• Combine the hoisin, soy, chile sauce and ginger in a small bowl and whisk together. Add the sauce to the skillet along with the peas and pineapple. Stir gently to combine, retaining the crispy bottom. Serve immediately topped with the fried egg, french-fried onions, sesame seeds and scallion greens.