Hawaiian Fried Rice recipe (2024)

FAQs

What is the secret ingredient to restaurant fried rice? ›

Cooking bits of chopped vegetables, seasoning, soy sauce, and oil, seems easy enough. However, when making fried rice at home, there's one ingredient you may be overlooking: Sugar.

Short- and medium-grain rice brands most often used in Hawai'i are CalRose, Kokuho Rose, and Nishiki, but here's where to source premium-grade white and brown Koshihikari rice.

Signature flavor

There are many ways to do this, like using olive oil, canola oil or even butter to fry your rice for a great base. To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish.

Eggs: Which add great flavor, texture and protein. Carrots, onions, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love (see ideas below). Garlic: Freshly-minced. Soy sauce: I created this recipe using low-sodium soy sauce.

To ensure that your rice is nicely fried, mix a bit of mayo in it before frying. The oil in the mayo will coat the rice so that it does not stick together.

Thirdly, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

Saimin, Hawaii's national dish, is a soup with thin wheat noodles and a dashi broth with shrimp, pork and eggs. Japanese, Chinese and Filipino cultural influences come together in a flavorful blend served hot and eaten with chopsticks. If you need a comfort food, you can buy saimin as a pre-mix in stores.

It has all the elements of traditional fried rice, but with a lot more flavor and texture. This rice is packed with diced ham, red bell pepper, and to me the winning ingredient.. pineapple! It adds a slight sweetness to every bite and makes this rice so heavenly.

Use COLD day old rice: For best results! Cold rice will crisp up in the hot oil. Warm rice will not toast and can even become mushy. If you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer.

What makes fried rice taste like restaurant? ›

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

You're using too many ingredients

Traditionally, fried rice is a simple dish that spotlights the grain itself. To facilitate this, most restaurants add only a few other ingredients to the dish.

Typically seasoned with soy sauce. In Osaka, fried rice seasoned with Worcestershire sauce is called Sauce Yakimeshi (ソース焼き飯).

The golden yellow color comes from the egg yolk. The method of making golden fried rice is different from classic fried rice. The egg is mixed with rice directly before stir-frying. If you want your golden fried rice to be more “yellow”, you can add more egg yolks.