Fried rice has long been a comfort food throughout the islands. Not only is this recipe a savvy way to repurpose leftover rice, it’s easy to dress up with vegetables and fresh pineapple. Serve it alongside meat or a hunk of grilled fish caught by one of our local fishermen, and you’ve got a Hawaiian Regional classic. Here’s the recipe.
Ingredients:
4 cups cooked and chilled rice
3 eggs lightly beaten with a dash of salt and pepper
2 cups chopped pineapple
1 small onion (chopped)
3 cloves garlic (minced)
1 red bell pepper (chopped)
1 cup frozen shelled edamame
3 Tbsp. oil
3 Tbsp. butter (divided)
2 tsp. sambal (chili garlic paste)
1/4 cup soy sauce (use tamari for a gluten-free option)
Salt and Pepper
Directions:
1. Preheat a large, nonstick skillet on medium heat. Add oil and 2 Tbsp. of butter into the pan. Once the butter has melted, add the onions and sambal and cook until tender. Then add the red bell pepper, edamame and garlic. Season with salt and pepper. Cook until fragrant and take care not to burn the garlic.
2. Turn the heat up slightly and add the cold rice. Cook for about 3 to 4 minutes until the rice has separated and softened. Then add the pineapple. Drizzle the soy sauce and fold it into the rice mixture and cook for another 3 minutes.
3. Push the rice mixture to one side and melt 1 Tbsp. of butter on the other side and add the eggs and scramble constantly until slightly set.
4. Fold everything together; season if needed. Cook until rice mixture is hot, then serve.
Optional accompaniment: grilled meat or seafood.
Prep time: 15 minutes | Cook time: 15 minutes
Serves: 4
CHEF KRISTIN MICHAELS
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