Polynesian Ham And Rice Food

POLYNESIAN HAM AND RICE

Steps:

• Mix reserved pineapple juice, the broth, rice, curry powder and red pepper in 10-inch skillet. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 20 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 minutes.
• Cut each pea pod crosswise in half. Stir pea pods, pineapple and ham into rice mixture. Cook over medium heat about 2 minutes, stirring once or twice, until hot.

HAWAIIAN FRIED RICE

Steps:

• Whisk together soy sauce, sesame oil, and Sriracha in a small bowl and set aside.
• In a large 12-inch skillet, heat vegetable oil over medium-high heat until just smoking.
• Add ham, bell pepper, green onion whites, and yellow onion and cook, occasionally stirring until lightly browned, 7-9 minutes.
• Add garlic and ginger, stir and cook until fragrant, about 30 seconds.
• Add eggs to the skillet and stir them into the other ingredients.
• Stir constantly until eggs are cooked, about 3 minutes.
• Add rice and soy sauce mixture to skillet, stir until combined, and rice is heated through.
• Turn off heat and stir in pineapple and remaining green onions.
• 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.