626 Experimental Fried Rice
Attribution: Lilo & Stitch: THE OFFICIAL COOKBOOK - Tim Rita; Recipes Wiki contributors
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An experiment gone wrong—or is it right?—this fried rice blends sausage, bacon, fruit, pickled vegetables, and char siu for a bold Hawaiian-style side dish.
Yield: 4 servings
Ingredients
rice, cooked, medium-grain | 4 | cupcup |
Portuguese sausage, diced | 0.5 | cupcup |
bacon, diced | 2 | sliceslice |
green onion, chopped | 0.5 | cupcup |
pear, Korean, diced | 0.5 | cupcup |
bean sprouts | 0.5 | cupcup |
kimchi, cucumber | 0.5 | cupcup |
pea, frozen, thawed | 0.5 | cupcup |
carrots, frozen, thawed | 0.5 | cupcup |
char siu pork, chopped | 0.5 | cupcup |
oyster sauce | 4 | tbsptablespoon |
salt, sea | 1 | tspteaspoon |
hon dashi, Japanese bonito fish stock powder | 2 | tbsptablespoon |
Directions
1. Dry the rice in the refrigerator or freezer for 24 hours by storing it covered. (Note: This is a local technique used by Hawaiian chefs; it keeps the grains from being overly soggy and prevents them from sticking.) 2. Brown the sausage and bacon in a large skillet over medium-high heat, about 5 minutes 3. Add the dry rice to the skillet and mix well 4. Add the green onions, pears, bean sprouts, kimchee, peas and carrots, and char siu, and mix together 5. Add the oyster sauce, salt, and hon dashi and serve family style