Kaneohegirlinaz
Wannabe TV Chef
this looks like what i know as '"real" fried rice, as far as it being a leftovers dish.
thanks for the hawaiian spin on it, kaneohe. i'll have to make it for my parents. they are of the wwii generation and love spam (although my family fought in the european theatres in the big one). i chuckled recently when i was at their house cooking dinner (italian turkey meataballs - meatballs made from ground turkey in an italian american style would be more accurate. btw, ya gotta have the extra 'a' for authenticity) and when i raided my mom's pantry (screw freud if that sounds wrong), i found a few cans of spam. it's abhorrent to so many foodies, but not us gods - you and me.
and yeah, the chief. (if you don't include him he gets upset. geez, here comes the 'i'm not god speech')
ok, so, recipe and techniques look great. i am a bit worried about the rice going into the oil, becoming greasy tasting.
what is the heat source you use, and the cooking vessel, a wok i suppose?
"btw, ya gotta have the extra 'a' for authenticity"
huh? do you mean that I should have titled this thread differently, like Authentic Hawaiian Fried Rice?
As to your question about the oil, you use as much or as little as your household likes.
"what is the heat source you use, and the cooking vessel, a wok i suppose?"
Well, I presently have a glasstop electric stove and I use the biggest fry pan I've got.
I don't own a wok, never really cared for cooking with them, but that's me.
To me anyways, fried rice is more of a technique.
Recipes to me are simply someones idea; make it your own with what ever spin you like.
Go wild, add the pineapple or turkey bacon or kielbasa or ham or whatever is in your `fridge.
Go vegetarian even.
Our's usually has some small bit of this or that I just can't bring myself to throw out, but that's how I was raised.
I never throw away edible food (even if DH says it taste like ),
you never know where your next meal will come from.