Hawaiian Fried Rice
Bacon, Portuguese Sausage, Spam, Hondashi, Oyster Sauce, Peas, and Fried Garlic Chips
Chef Sheldon Simeon of Lineage | Wailea, HI
Yield: 6 to 8 servings
Adapted by StarChefs | october 2019
INGREDIENTS:
¼ cup canola oil
6 eggs
3 quarts cooked rice, refrigerated overnight
8 ounces finely chopped bacon
8 ounces small diced Portuguese sausage
8 ounces small diced Spam
1 large onion, diced small
4 cloves garlic, finely chopped
2 tablespoons hondashi
1 tablespoon garlic salt
½ cup Kikkoman soy sauce
¼ cup Kikkoman oyster sauce
1 tablespoon sugar
1 tablespoon Kikkoman sesame oil
8 ounces thawed and rinsed frozen peas
2 cups finely chopped green onion
3 tablespoons fried garlic chips
METHOD:
In a large nonstick pan over medium heat, add half the oil. Add two-thirds of the eggs and scramble. Turn off heat. Transfer cooked eggs to cutting board and chop into small pieces. In a large mixing bowl, combine chilled rice and the remaining eggs. Using your hands, combine, making sure every rice grain is coated and there are no clumps.
Wipe the same pan clean and set over medium-high flame. Heat remaining oil, add bacon, and fry until lightly browned. Add sausage and Spam. When lightly browned, add onion and garlic; cook 1 minute. Stir in rice-egg mixture. Add hondashi, garlic salt, and soy and oyster sauces. Stir and toss until combined. Increase heat to high and continue to fry until rice has browned evenly. Decrease heat to medium. Add chopped eggs, sugar, sesame oil, and peas. Stir and toss to combine. Turn off heat, stir in green onion and fried garlic. Serve.
