My husband and I have made this recipe twice now. We both like the recipe, but had to make the following revisions for this to be 4 star-worthy. Added fresh chopped garlic in addition to the garlic powder. Also added chopped yellow onions to give it some texture. Excluded the pineapple because we've never seen restaurants in Hawaii use pineapple in their fried rice, ever (yes, we ate at all the hidden gems/local spots, not the touristy places). Only used 1 tablespoon of oyster sauce. Anyone who has cooked with oyster sauce or is familiar with it knows how salty it is. 3 tablespoons sounded like way too much, so we used 2 tablespoons our first try; the leftovers next day were almost inedible. Cut down to 1 tablespoon this time around and it made all the difference. Used Spam Less Sodium instead of regular Spam to balance the saltiness of the oyster sauce. Added nori fumi (seaweed) furikake rice topping on the rice, just like they do with poke bowls. My husband and I both agree that this topping adds a whole new level of complexity to the fried rice. We insist that you try it! Overall, this is a good starting point with room to improvise. Thanks for posting!
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My husband and I have made this recipe twice now. We both like the recipe, but had to make the...