Turn your day–old rice into a complete one- pot mess! Loaded with ham, bacon, pineapple, egg, and veggies, this Hawaiian fried rice is ready in twinkles, yet so hearty and succulent. A guaranteed family favorite!
I love to cook, but if I can be out of the kitchen in half the time, I ’m all for it. One of my favorite mess fix tricks is indurating fumed rice. I generally cook double the quantum I can use in one mess and save the other half for stir- feasts.
This trick has saved me a lot of time and stress, especially when G and I are empty for a quick hot regale. I’ve numerous delicious ways to transfigure my pack of day–old rice into delicious fried rice, but this Hawaiian interpretation is our current fave.
Hawaiian fried rice is quick and easy to make and customizable too. As with utmost fried rice fashions, this is a great way to use up the protein and veggies we’ve on hand. Juicy pineapple and sliced ham are a must-have for tropical flavors, but carrots, bamboo shoots, funk, and BBQ pork are also good additions.
- Get all the constituents ready because making this fried rice is a veritably quick process.
- Use a wok or a wide visage with high sides to allow the constituents to spread well without discovering and to give the rice enough space to brown nicely.
- Add liquid seasonings similar as soy sauce sparingly to help the fried rice from turning into a mush from redundant humidity. Use swab to acclimate flavor as demanded.
- Cook the eggs by making a well in the middle of the fried rice or independently in another visage and add for the last nanosecond or two. Cook them until they’re firm and still slightly wettish as they will continue to cook after being added to the fried rice.
How to store leavings
- Transfer leavings to a vessel with a lid and chill for over to 3 days or indurate for over to 2 months.
- Heat in microwave oven in 2 to 3 nanosecond intervals until hotted through, stirring well between intervals.