Hawaiian Island Style Fried Rice

 

Hawaiian-inspired Fried Rice | Chef Alli's Farm Fresh Kitchen

On our recent farm bureau cruise to Hawaii, I was amazed and delighted by many many things. However, one unexpected surprise came in the form of a little can o’ meat known as SPAM! It’s a popular meat over there and used in everything from pizza to eggs, so I decided I would use it to help flavor this quick, hearty fried rice. I’ve also included shrimp and bacon, but I think the extra addition will surprise you!

Fried rice is a great dish to incorporate any leftovers you might have hanging out in your fridge. Any chopped vegetables, leftover rice, or unused cooked meats can quickly be turned into a hearty meal that nearly everyone will love. Read on for the recipe and don’t miss my shrimp cooking tip – It doesn’t take long to get perfect pink shrimp that is NOT overcooked!

Hawaiian Island Style Fried Rice with Bacon, Shrimp, and Spam

Fried Rice with Shrimp, Bacon, and Spam | Chef Alli's Farm Fresh Kitchen5 slices bacon, cooked, chopped, drippings reserved
7 oz. can Spam, original, chopped and browned (or use your favorite Spam variety – there seem to be many options available!)
1 lb. raw, shelled, and deveined shrimp, small size (51-60 shrimp per lb)
1/2 yellow onion, diced
4 cloves garlic, crushed
2-3 tsp. freshly grated ginger root
3 eggs, beaten
3-4 cups cooked rice
Sesame oil
6 scallions, chopped, divided use

Dressing

1/4 cup soy sauce
1 Tbs. rice vinegar
1 tsp. granulated sugar
1 tsp. fish sauce
1 Tbs. sweet chili sauce
1/2 tsp. red pepper flakes

Whisk dressing ingredients together in a small bowl or shake dressing ingredients together in a dressing cruet.

Preheat oven to 425 degrees F. Spread cooked rice out over a large, greased baking sheet. Spray rice with nonstick spray and toss to combine. Bake, uncovered, for 20-25 minutes or until crisped and slightly browned. Remove from oven to cool.

In a large wok or skillet over medium heat, add a bit of the reserved bacon drippings to pan; when drippings are hot, add shrimp and cook for 45-50 seconds, stirring constantly, just until shrimp turn from gray to pink; remove from pan and reserve. Don’t over cook….unless you’re a fan of chewy, rubbery shrimp. 😲😲

Add onions, garlic, and ginger to pan, adding more bacon drippings to pan, if needed; cook until onions are softened and translucent; remove from pan and add to cooked shrimp.

Increase heat to medium high and drizzle pan with a bit of sesame oil; when oil is hot and shimmering, add crisped rice and stir to coat with oil. Add eggs and cook for 30 seconds, stirring to incorporate with rice, then add bacon, spam, shrimp, onion mixture, and half of scallions. When mixture is hot throughout, remove from heat and add a few splashes of prepared dressing, as desired. Garnish with remaining scallions and serve.

Now You’re Cookin’,
Chef Alli

 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, November 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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