READY IN 1 hr

Island-Style Fried Rice

Read Reviews (67)

"Everyone in Hawaii has their own version of fried rice. This is my own version of fried rice that the locals ate in Hawaii." — chen

Directions

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Nov 23, 2009

Made this for the first time last night and it was a hit at the party. I omitted the sausage all together. Used only SPAM Lite. Reserved pineapple juice to use equal juice and teriyaki sauce in place of oyster sauce. Reduced eggs to just 2. Added some crushed garlic to hot oil before adding rice to fry. Did this because when reading directions it said to add garlic powder however I did not see this on the ingredients list. Lastly, sliced pineapple chunks into thin slices. This is a great recipe. I am surprised it has not been reviewed more. Was asked to share the recipe.

—Red Hat Milli

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Most Helpful Critical Review

Mar 14, 2011

Even though my guests enjoyed the dish, I was disappointed in it. First off, the jasmine rice came out very sticky, more like sushi rice. When frying the cooked rice in the canola oil, it never toasted. Second, although I doubled the amount of pineapple I found the dish to be lacking in flavor. I ended up putting soy sauce on the table for anyone wanting to add more flavor. Sorry because I was really looking forward to this dish.

—Diane H

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85 Ratings

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Nov 13, 2009

Really easy dish that is so good. I used leftover rice (i freeze white rice when i make a ton and put it in ziploc bags. just pop it in the microwave for a minute and instant rice) and used the pineapple juice from the canned pineapple to mix with soy sauce instead of hoisin (didn't have any). just really really good dish! thank you!

—sunie

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Jun 07, 2010

5 STARS! This dish was the talk of the Luah party I just attended. People I didn't even know were pointing and saying "That's the Rice Lady". By the end of the night I was being called the "RICE QUEEN"! I had never made this before the day of the party.....Lucky me! I got the sausage from a local phillipine grocery store and used 2 reg size cans of tidbit pinapple instead of one and light SPAM. Held well in crock pot on low. Don't skimp on regular rice definatly use the Jasmine rice! YUMMY!!! Must Try!

—Denise

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Feb 09, 2011

This was so awesome! I made this for my parents and they both felt this recipe is a keeper. I bought the lite spam, which worked great, and used ground Italian sausage. I also used fried rice seasoning instead of oyster sauce (im not a fishy person) and it was really great. The seasoning and the sausage made it really flavorful. My only change is that I would probably add more pineapple (was really hard to taste it). Over all this was a great recipe and pretty easy to make too!

—Megs05

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Jan 31, 2011

I used fish sauce instead of oyster sauce, 3 cloves garlic, fresh, and sliced thick ham. I would recommend the green onions cooking - not stirred in just prior to serving. Overall, it was very good. We're saving the leftovers and I'm thinking the flavors will blend together even more and it will be perfect tomorrow. Thanks for the recipe! Oh...and 2 cans of pineapple. If you're using canned then go with Dole. It really is superior.

—rasmasass

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Dec 01, 2009

This is delicious! I used leftover rice, a ground pork sausage in lieu of Chinese sausag,e and SPAM lite because that's what I had on hand. Followed the recipe otherwise. My husband loved this. I will defintely make this again.

—vkc

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Jun 08, 2010

This was fabulous. I loved the play on sweet and salty. Yes, I did have to make changes, but they were minor. I left out the chinese sausage, only because i was too lazy to schlep downtown to the asian market, and I used tidbit pineapple, instead of chunk, because that's what I like. Everything else was exactly the same. If forced to make any changes to the original (other than the ones I already made, HA!), I would use a big can of pinapple, instead of the small...I really enjoyed coming across those little sweet pieces, and wished there were more. Thank you so much for the recipe, I will make it often!

—CookingMama

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Nutrition

Calories
511 kcal
26%

Carbohydrates
47.9 g
15%

Cholesterol
145 mg
48%

Fat
28.1 g
43%

Fiber
1.1 g
4%

Protein
17 g
34%

Sodium
988 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Island-Style Fried Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 511
Calories from Fat: 253

% Daily Value *
Total Fat 28.1g 43 %
** Saturated Fat 6.8g 34 %
** Cholesterol 145mg 48 %
Sodium 988mg 40 %
** Potassium 234mg 7 %
Total Carbohydrates 47.9g 15 %
Dietary Fiber 1.1g 4 %
Protein 17g 34 %
** Sugars 5.8g
Vitamin A 4 %
Vitamin C 9 %
Calcium 5 %
Iron 20 %
** Thiamin 6 %
** Niacin 12 %
** Vitamin B6 4 %
** Magnesium 7 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.