Hawaiian Island Style Fried Rice

• Gluten free

• Meat

  • 5 slices Bacon
  • 1 1/2 cup Char sui pork meat
  • 5 oz Portuguese sausage

• Seafood

  • 1 Fish oil
  • 1 lb Shrimp, large

• Produce

  • 5 Garlic cloves, large
  • 1/4 tsp Ginger, powder
  • 3 tbsp Green onion
  • 1/2 White onion

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/8 cup Shoyu or soy sauce

• Pasta & Grains

  • 6 cups White rice, cooked

• Oils & Vinegars

  • 1 Cooking oil
  • 1 Sesame oil

Found on savoryspicerack.com

Description

Ingredients

• 1 and ½ cup char sui pork meat
• 5 ounces Portuguese sausage
• 5 slices of bacon (chopped, diced)
• 1 pound large shrimp (cleaned, peeled)
• ½ white onion (diced)
• 5 large garlic cloves (minced, finely chopped)
• 3 eggs (lightly beaten)
• Cooking oil
• Sesame oil
• 6 cups of cold cooked white rice
• ¼ teaspoon ginger powder
• Fish Oil
• ⅛ cup Shoyu or soy sauce
• 3 tablespoons green onion diced

Directions

• Heat up your wok using medium high heat. Once the wok becomes hot, add the bacon to the wok, and cook bacon until crisp. Once bacon is cooked, remove bacon from the wok and place on a plate with paper towels to drain excess grease.
• At this point you can remove some of the bacon grease from the pan (reserve some of the bacon grease for cooking the other ingredients if you like), leaving just enough of the grease in the pan to brown and heat the Portuguese sausage (you probably only need just enough oil that is equivalent to a drizzle of oil).
• Add the Portuguese sausage to the wok. Cook the sausage for about two minutes. Then remove the sausage from wok and place the sausage on the plate of bacon to drain excess grease.
• Next, remove excess oil from the wok (leaving just a drizzle of oil in the wok). Then, add the shrimp to the wok. Cook the shrimp for about 2 minutes or until shrimp are pink and cooked through. Once shrimp are cooked, remove them from the pan and set aside.
• Then, add a few drizzles of cooking oil or the reserved bacon grease to the wok. Once the oil is heated through, add the eggs to wok. Scramble cook the eggs. Once the eggs are cooked, remove the eggs from the wok, and set aside (I usually just add it to the plate of cooked shrimp to decrease the amount of dishes being used).
• Then, add a few drizzles of cooking oil or the reserved bacon grease to the wok. Once the oil is heated through, add the garlic and onion to the heated oil. Cook the onion and garlic for a few minutes until the onions are translucent. Once the onions and garlic are cooked, remove the onion and garlic from the pan. (I usually add the cooked onion mixture to the plate of cooked shrimp, & eggs to decrease the amount of dishes I use.)
• Now add about 2 to 3 tablespoons of sesame oil to the wok. At this point make sure you are using high heat, because high heat is needed to cook the rice. While the oil is heating, you can break up the cold rice, making sure there are no clumps of rice, this ensures even cooking of all the rice.
• After the oil has become nice and hot, add the cold cooked rice, ginger powder, and about 3 splashes of fish oil to the wok. Let the rice cook for about 8 minutes or until you get a nice golden fried brown rice. Make sure to stir the rice a few times during the cooking time to ensure the all the rice gets fried.
• Now add your cooked meats, char sui meat, onions, garlic, and eggs back to the wok, and mix everything together. And cook the rice mixture for about 2 more minutes.
• Sprinkle/garnish the fried rice with additional diced green onions before serving.