mom’s fried rice

I’ve always loved mom’s fried rice. Not only does she use better ingredients, but something about it makes it so great. I’ve had rice with frozen peas and carrots (yuck) and some with too much soy sauce, which makes it like eating chunky salt.

But mom’s has always been perfect. Sometimes she adds shrimp, bacon, char siu, chinese roasted pork, and many other things. She was in Chinatown this past weekend so she picked up roast pork to put it in the rice.

This recipe is what she made last weekend. There was no shrimp, but she did have char siu and roast pork in it.

She also told me one of her secrets. When you typicaly buy a root of ginger, you can’t usually use it all before it goes bad. Especially in humid Hawaii is this the case. We freeze our peeled root and use a microplane, shaving it into a fine powdery grate for the food. This is a great technique because sometimes you get chunks of ginger in food and some people don’t want that.

Another technique we love is buying parsely and cilantro then chopping it up and sticking it in a sealed jar in the freezer. It preserves it’s green and flavor, which is perfect for those times when you only need a tablespoon or so of it. It beats buying a bunch and letting most of it waste away.

Fried rice is an excellent option for using leftover rice. Rice is never really the same if you reheat it, so fry it up with stuff from the fridge for breakfast. If you plan on making fried rice only, make the rice as you normally would and refrigerate it for a while so it becomes drier and less sticky, as if it were leftovers.

I’m talking about medium grain calrose rice here, the normal white rice people think of when you eat white rice with dinner. You can use jasmine rice for indian style fried rice, but this is the most popular rice in Hawaii and it’s perfect because the chunkier grains offer more to chew on for this dish.

Mom’s Fried Rice

2 cups cooked cold white rice (make the day before)
1 small sweet onion, chopped
2 t grated ginger (see above for method)
1/2 cup diced ham
1/2 cup diced char siu
1/2 cup roast pork
2 T oil (i prefer Olive to the vegetable junk)
2 stalks green onion, diced
2 T sugar
1 T shoyu a.k.a soy sauce (I like Kikkoman)
2 T oyster sauce
2 eggs, cooked omelette style, chopped
1 can diced water chestnuts
1 t sesame oil
2 T chopped cilantro

In a frying pan over medium-high heat, heat oil and add onion, water chestnuts, and ginger. Saute 2 minutes then add ham, roast pork, char siu and sugar and cook for about 3 minutes.

Add rice, shoyu, oyster sauce and cook 3-5 minutes. Sprinkle sesame oil over the rice and add egg. Stir to incorporate. Add the green onions and cilantro and heat 1-2 minutes.


Simple and delicious, this fried rice makes any saturday morning THAT much better. Enjoy!


One Response

  1. Hi there, thanks for stopping by my blog and nice to meet you too. Your fried rice recipe sounds absolutely delicious. I love all the additional stuffs that you’re putting in. And it looks so flavourful too! Good job! Keep up the good work.

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