Islander Fried Rice Food

LOCAL STYLE FRIED RICE

Steps:

• Heat a wok or large frying pan over medium heat. Drizzle in 2 tablespoons of oil and scramble the eggs for 30 seconds or until cooked to your preference. Set the eggs aside on a plate.
• Drizzle in 2 tablespoons of oil again to the wok. Fry the toughest vegetable (for this recipe it is the carrots) for a couple of minutes. Then keep frying the next tender vegetable (onions) and fry for another couple of minutes. Lastly, add in the most tender vegetable and cook for a minute. Set aside the cooked vegetables.
• *If your meat isn't cooked or you would like to warm it up, fry the meat in the wok for a few minutes or until the meat is cooked.
• Drizzle in 2 tablespoons of oil again to the wok. Add in the leftover rice and fry it until all of the rice has been coated in the oil. Add in the oyster sauce, shoyu, white pepper, and salt. Stir fry until well combined.
• Add everything back to the wok. Eggs, vegetables, and meat. Stir fry everything until has mixed well. Serve hot as a hearty meal or side dish. Enjoy!

ISLAND RICE

Steps:

• Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.

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.

ISLAND-STYLE FRIED RICE

Steps:

• 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.
• 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.
• 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.

GREEN FRIED RICE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
• crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

RAGGED ISLAND FRIED RICE WITH BLACKENED CHICKEN

Steps:

• Preheat barbecue grill to high, place chicken on grill and turn grill down to medium.
• Grill chicken breasts on barbecue until they reach an internal temperature of 155°F or until juice run clear. Outsides will be somewhat blackened.
• Meanwhile, heat oil in pan over medium heat until hot.
• Add onions, peppers and curry paste.
• Sauté for approx 5 minutes.
• Add cooked rice, tomatoes, sour cream, cumin and black pepper, and mix all together and cook until liquid is absorbed.
• Heat for approx 10 minutes, until heated through.
• Serve topped with sliced blackened chicken.

ISLANDER FRIED RICE

Steps:

• Heat 2 tablespoons oil in 3 quart saucepan over medium-high heat.
• Add rice, cook, stirring constantly until lightly browned, 3 to 5 minutes.
• Add water and 1 teaspoon salt, stir briefly, bring to boil and reduce heat to low.
• Cover tightly and cook 15 minutes.
• Turn off heat and let rice stand on burner, covered, 15 minutes longer.
• Chill rice in refrigerator 2 hours or overnight.
• Wait for the rice to chill before beginning next step.
• Scramble eggs in remaining 1 tablespoon oil and set aside.
• Cut bacon into 1/2 inch pieces with scissors and fry until almost crisp, drain and set aside, reserving drippings.
• Saute yellow onion for 2 minutes in bacon drippings in large non-stick skillet over high heat.
• Add rice and stir-fry until heated through and sizzling.
• Add soy sauce, remaining 1/2 teaspoon salt, pepper, eggs, bacon, and green onions.
• Mix well and serve.