One of our good friends just welcomed her first baby boy last week! Due to COVID, we couldn’t have a large baby shower as we were hoping, and instead opted to have a small gathering with a few good friends a few weeks ago. We chose a tropical theme to shower Baby K and the menu matched accordingly. Along with Hawaiian meatballs, grilled steak skewers and halibut, we served this Hawaiian Fried Rice. This recipe uses sambal oelek and soy sauce to help flavor the rice making it sticky, salty and just a touch spicy.
Hawaiian Fried Rice
Makes: 8 servings
Prep Time: 20 minutes Total Time: 45 minutes
- 3 cups uncooked jasmine rice
- 2 tbs canola oil
- 3 cloves garlic, minced
- 2 tbs ginger, minced
- 4 oz cubed pancetta
- 1 red bell pepper, diced
- 3 tbs sambal oelek
- 1/2 cup soy sauce
- 2 eggs
- 1 1/2 cups pineapple, diced
- 1 bunch cilantro, minced
- Cook the rice according to package directions. Drain any excess water and set aside.
- In a deep pot – at least 4 inches – saute the pancetta in the canola oil for 4-5 minutes. Add the garlic, ginger, and bell pepper and saute another 3-4 minutes until the bell pepper starts to soften.
- Add the sambal, soy sauce and rice and stir everything together until the rice is fully coated in the sauce and everything is well incorporated.
- Crack the two eggs into a small bowl and whisk well.
- Push the rice to one side of the pot so that you have an empty space at the bottom of the pot. Add the eggs and cook in the pot until the eggs are cooked through. Mix the eggs into the rice until they are distributed evenly throughout.
- Remove the rice from the heat and add additional soy sauce or sambal depending on your salty/spicy preference.*
- Stir in the pineapple and top with cilantro. Serve immediately.
*Stop here if you want to make this recipe in advance and reheat. You can reheat over the stove-top by adding a bit of oil or in the microwave. Just leave the pineapple and cilantro out until everything is heated and you are ready to serve.