Hawaiian Fried Rice

Name: Hawaiian Fried Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1/2 teaspoon dark sesame oil; canola oil; 1 lb firm tofu, diced; 1 medium red onion, finely chopped; 1 small red bell pepper, finely chopped; 1 small yellow bell pepper, fine chopped; 1 small green bell pepper, finely chopped; 1 medium carrot, finely chopped; 5 cups cooked jasmine rice; 2 tablespoons low sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sambal oelek; 1 cup diced pineapple; 1/2 cup macadamia nuts, coarsely chopped; salt and pepper, to taste

Submitted by lynnski LA

"This delicious fried rice recipe is from the Westin Maui, Hawaii; where they serve it in a fancy version of a Chinese take-home box. It makes an neat party dish since it's easy to walk around while munching on the fried rice in a box."

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photo by Prose

Ready In:: 30mins
Ingredients:: 15
Serves:: 12

ingredients

¹⁄₂ teaspoon dark sesame oil
canola oil
1 lb firm tofu, diced
1 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 small yellow bell pepper, fine chopped
1 small green bell pepper, finely chopped
1 medium carrot, finely chopped
5 cups cooked jasmine rice
2 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon sambal oelek
1 cup diced pineapple
¹⁄₂ cup macadamia nuts, coarsely chopped
salt and pepper, to taste

directions

Cook the rice the day before.
Heat a wok to medium-high and add sesame oil and saute the tofu cubes, set aside.
Add a little canola oil to the wok, add the onion, carrot and bell peppers and stir fry a few minutes.
Add the cooked rice and continue to stir fry, break up the lumps; then add the soy sauce, oyster sauce and sambal oelek.
Continue to stir-fry, adding the pineapple, macadamia nuts, and salt and pepper (to tste).

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Reviews

I made this for my luau-themed birthday party, and I will definitely make it again! It was easy and delicious. The only thing I changed was that I omitted the macadamia nuts because I'm poor. Also, I used vegetarian oyster sauce instead of regular. Thanks for sharing! My friends and I loved it.

Prose

RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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