| T O P I C R E V I E W |
| thumbstruck |
Posted - 08/22/2014 : 11:42:40 AM
Music and dance, language and stories, are important parts of any culture, but, face it, WE GOTTA EAT! Fried rice is dear to many, as it is an individual creation based on family tastes and whatever is available for construction. At the kanikapila at Kona Kitchen, many have witnessed my attack of the mountain of fried rice and scrambled eggs (wit' one side potagee sausage served on shave cabbage). What say you guys? Any ideas, preferences, memories? Duke! Kokua!. |
| 10 L A T E S T R E P L I E S (Newest First) |
| Momi |
Posted - 09/12/2014 : 2:03:28 PM
My mom's fried rice consists of leftover rice, diluted oyster sauce, green onions, dried shrimp, and whatever kine protein is left in the 'fridge, be it char siu, kamaboko, ham, portuguese sausage, etc. Sometimes she throws in some eggs, sometimes not. Good for whatever ails ya. |
| thumbstruck |
Posted - 09/08/2014 : 5:45:16 PM
Last Sunday morning, Slipry1 saw me consume the mountain of fried rice and scrambled eggs (plus one order of Portagee sausage on one bed of shave cabbage - GENIOUS!!! ONO da cabbage wit' da sausage!). I was not hungry til I got home at 7pm. Just saying, fried rice, whatever configgeration, is an art form............ |
| kihoaluatl |
Posted - 08/31/2014 : 06:04:00 AM
Waaayyy out here in Atlanta, I found the NOH Chinese Fried Rice mix to be a quick substitute. Add diced onions, julienne carrots, linguica (portuguese sausage from an ethnic market), green onions, and home made char siu. Served topped with a fried egg and Sriracha.
I use the NOH char siu mix and make a batch every few weeks and freeze them individually wrapped in plastic wrap and foil. Whenever we crave fried rice or saimin (known as ramen here), we take out a piece of char siu, take the foil off and microwave it in the plastic wrap for a couple of minutes.
I order the NOH from Amazon.
Problem now is the neighbors smell when I am grilling the char siu and come over for a hand out. At first they were shocked at the bright red meat but after tasting it, I have even converted a few who say they don't eat pork. |
| thumbstruck |
Posted - 08/29/2014 : 08:46:57 AM
Fried rice makes a great filling for omelets. Add it to chicken broth you get ono soup. |
| sirduke58 |
Posted - 08/28/2014 : 4:19:36 PM
At the Willows Restaurant where "Pakele Live" is held, they make a wicked fried rice. It's filled with the following:
Portugese Sausage
Char Siu
Scrambled Eggs
Lup Cheung
Topped with Green Onions
It has so much of the above it ain't funny. Every one loves it but for me there's too much of a good thing. I don't care for the meat to rice ratio. I'd like it more if the volume of rice were double what it is. But your "Actual Mileage May Vary" 
Oh yeah, the other day my daughter's friend's mom came by & dropped off 5 take out plate containers (one restaurant order equivalent per) full of fried rice she made for our ohana. She also dropped off a plate of chow mein noodles too. My daughter babysat her grandkid so she made rice in appreciation. She works in a Chinese restaurant & her fried rice is the bomb-diggedy. As big as my onaha is, we still had fried rice coming out of ears....2 full containers after almost everyone had eaten twice!!! |
| cmdrpiffle |
Posted - 08/28/2014 : 12:40:10 PM
This thread is relevant to my interests! |
| Retro |
Posted - 08/27/2014 : 4:59:14 PM
And remember, if you gotta eat gluten-free, no use shoyu! Get tamari instead - doesn't contain wheat. |
| thumbstruck |
Posted - 08/25/2014 : 2:07:28 PM
Sounds ONO! I have to plug Kona Kitchen's fried rice (Slipry1 has seen piles of it vanish in front of me and Gary Medeiros- Falsetto2002, is a fan)
they use char siu and Spam with green onions and 2 eggs any kine cook on top. I like scrambled with one side Portuguese sausage (served on bed of shave cabbage) dumped on top. I stay HUNGRY! |
| sirduke58 |
Posted - 08/24/2014 : 5:00:16 PM
Hawaii get choke different kine versions of fried rice. We get the breakfast kine where get all kine stuff like bacon, Spam, Portugese sausage, eggs, hot dogs etc. Then we have the Chinese version where it has char siu, eggs, shrimp, green onions & ever more common now days, peas & carrots which ruins it for me. Kim chee fried rice has become very popular over the last decade or so here in Hawaii. Another new version is "Adobo Fried Rice" but seeing as fried rice is usually made with leftovers you have lying around & I have never seen leftover adobo ........
I almost never measure ingredients & fried rice is always made just by feel lol. Below is usually how I make mines.
In the rice cooker pot of leftover rice add some vegetable oil. Fold in the oil until the rice grains are separated & loose. Next add either shoyu or oyster sauce(my preference)or a combination of both until you get a nice even brownish color. Not enough is better than too much because you can add more later but you can't take it out if you start with too much.
In a separate pan or wok scramble a couple of eggs & break it up into little bits. Add diced round onions, diced char siu, diced lup cheung (Chinese pork sausage) diced Portugese sausage & diced Kamaboko fishcake (pink & white colored one)Stir fry until onions start to carmelize. Add rice to mixture & stir fry to your preferred consistancy. Sprinkle chopped green onions over rice before serving. |
| ricdoug |
Posted - 08/23/2014 : 6:37:08 PM
I like a ham fried rice. Steam 4 cups long grain jasmine rice in the rice cooker, using less water than normal. The juices from the vegetables and soy sauce will make the rice soggy, otherwise. Preheat a 8 quart covered Dutch Oven pot on low with a small amount of olive oil, just enough to cover the bottom. 8 large jalapenos with seeds and ribs cut out, then finely chopped. Next 10 baby carrots, finely chopped. Toss the chopped peppers and chopped carrots in the pot and stir, then cover. Stir occasionally. Finely chop one large ham steak (Farmer John is my favorite) and trim the fat. Throw the chopped ham I, stir and cover the pot. Stir occasionally. Finely chop 2 large Mayan Sweet onions and throw in pot and stir. Stir occasionally. Add powdered garlic and black pepper to your desired taste level and stir. Add soy sauce to desired taste level. I use:
http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801007081458
as it is only 290mg sodium per tablespoon! Most soy sauces are 1000+mg sodium per tablespoon. Even low sodium brands are close to 1000Mg sodium. It has all the flavor, without the sodium.
Fold in the cooked rice until it is thoroughly and evenly mixed. Turn off heat and cover. Finely chop 2 bunches of green onions and mix in the individual bowls when served. Ric |
|
|
