Hawaiian Fried Rice

Hawaiian Fried Rice

serves 4-6

3 Tablespoons reduced sodium soy sauce

2 Tablespoons toasted sesame oil

1 Tablespoon Sriracha sauce, or to taste

2 Tablespoons plus 1 teaspoons Safflower oil, divided

1 generous cup (about 8-ounces) chopped ham

1 red bell pepper, stemmed  seeded, and cut into a small dice

6 scallions, white parts minced, and green parts sliced thinly on the diagonal

1 small yellow onion, cut into a small dice

3 medium garlic cloves, minced

1 Tablespoon freshly grated ginger

4 cups cooked long-grain white rice, at room temperature

2 extra large eggs, lightly beaten

1 1/2 cups 1/2-inch fresh pineapple pieces

Sambal Oelek to taste (optional)

In a small bowl, combine the say sauce, sesame oil, and Sriracha; set aside.  

In a medium non-stick dry skillet, lay the pineapple in a single layer.  Heat over medium-high heat until the underside is lightly caramelized, about 5-7 minutes.  Turn the slices of pineapple over and turn off the heat.  Allow the pineapple to rest in the pan until the sizzling subsides.  Transfer the pineapple to a small plate; set aside.

Heat 1 tablespoon of the oil in a 12-inch non-stick skillet over medium-high heat until just smoking.  Add red bell pepper, scallion whites, onion and cook, stirring occasionally, until lightly browned, 5-7 minutes.  Add ham and cook for another 2-3 minutes.  Stir in garlic and ginger and cook until fragrant, about 30 seconds.  Transfer the mixture to a plate.

Heat another tablespoon of oil in now-empt skillet over medium-high heat until shimmering.  Add rice and cook, breaking up clumps with a wooden spoon or spatial, until lightly browned on the bottom, about 5-6 minutes.  Stir breaking up bottom, and cook until completely heated through, about another 3 minutes.

Push rice to one side of the skillet and add remaining teaspoon of oil to empty side of skillet.  Add eggs to oiled side of skillet and cook, stirring, until set, about 30 seconds.  Incorporate eggs into rice and ham mixture.  Stir soy sauce mixture into rice until thoroughly combined.  Off heat, stir in pineapple and scallion greens.  Serve immediately with Sambal Oelek to taste. Enjoy!

Printed from thegalleygourmet.net