Saturday, February 12, 2011
This might be the Hwaiian Rice Recipe we ALL LOVED
aBOVE IS mEL IN AN APRON SHE MADE FOR ME IN HER LOVELY PLACE IN mAUI. I love the color combination and will wear it when I make the rice we ate. I think this recipe is darn close. Hope you enjoy it also.
I just spent too much time trying to find a recipe like the one we had in Maui. It was fabulous. So good to be served on the mainland with a simple piece of meat or fish. I think this is close. If you try it which I will when I am back home, please let me know.
4 4 4Servings Size
DELICIOUS RICE DISH
2 tablespoons canola oil
1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli)
3/4 cup shredded carrot
3/4 cup diced red bell pepper
3/4 cup corn kernel (fresh or frozen)
4 scallions, thinly sliced (both white and green parts)
2 tablespoons fresh ginger, grated
2 large garlic cloves, minced
4 cups cooked brown rice, chilled
3/4 cup diced Canadian bacon (4 oz)
1/4 cup chopped cilantro (optional)-but this was so delightful
2 large eggs, lightly beaten
1/4 cup low sodium soy sauce
Change Measurements: US | Metric
1 Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
2 Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
Add corn and scallions and cook Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. 5 Add the cold rice and Canadian bacon or pork and cook, stirring until heated through 3- 5 minutes.
Make a 3 inch well in the center of the rice mixture.
Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
Stir the eggs into the rice mixture. Add the cilantro.
Stir in the soy sauce and serve.