I was looking in my freezer this morning. Well, I take that back. That sounds as if it was just a leisurely, non anxiety ridden thing. The experience wasn’t really like that. In fact, it was one of those, “Am I the only one who sees that this freezer is in serious need of TLC! Hello! Anyone hear me?” (To no one in particular…) The freezer inside the house in the kitchen has become so absolutely stuffed with so many random zip loc bags and general all around food chaos I was about to lose my ever-living mind! I couldn’t put anything else in it. And, every time I opened the door, randoms would fall out onto the floor. Yes, I hate to admit it, and I am admitting it publicly but it is a consequence of 1.) actually cooking and 2.) being busy with stuff. Excuses I know. No judgment people. No judgement. Although, I do remember the days when my life consisted of a lot of good take out-I rarely cooked and my freezer was spotless. There was nothing much in it and it was clean!
So, I commenced to sitting on the kitchen floor in my robe and pjs and I emptied the entire thing to inventory the mess that is my kitchen freezer! Several small mystery bags, frozen veggies, organic pumpkin puree from our garden, green chilis (because I only needed a few), lemon slices for beverages, sausages (all types-my husband is a sausage fanatic) ice cream, previously prepared taco meat (for quick taco salads of course), and three quart sized freezer bags full of previously cooked white rice! What in the actual…?
So, I had an epiphany right there in my robe sitting on the floor surrounded by random zip lock bags of veggies and fruits and meats. Tonight, we are having Hawaiian fried rice for dinner. Since we’ve already established that I am an absolute hot mess- I mean, “sweet disaster” with meal planning, this type of insanity can sometimes be the way I figure out what we will be consuming for dinner. Ugg. The struggle is real folks. It is real. Despite the train wreck that is my meal planning, this Hawaiian fried rice is an absolute winner! And this rice is the only real reason I am collecting bags of the aforementioned previously cooked white rice anyway. When I make steamed/cooked rice for another meal, I always make extra and freeze it so that I can do ALL that I stated above. I hope you absolutely enjoy it and maybe one day you can have a freezer cleanup party and decide you will make this amazing Hawaiian fried rice too!
All the best! I feel better now!
- 3 Tbsp. Soy Sauce, Low Sodium if you can find it.
- 1 Tsp. Sriracha Sauce
- 1 Tbsp. Toasted Sesame Oil
- 3 Tbsp. Canola or Olive Oil, Split into 1 Tbsp. measurements
- 3/4 C. Chopped Ham (I use deli meat or ham steak)
- 3/4 C. Chopped Fresh Carrot
- 2 Tbsp. Water
- 3/4 C. White or Yellow Onion
- 3/4 C. Red/Yellow/Orange Bell Pepper Combination (If you only have one no worries), Chopped Finely
- 3/4 C. Green Peas, Frozen
- 4 Garlic Cloves, Minced Finely or Grated Finely
- 1 Tbsp. Grated Fresh or Frozen Ginger Root. (I keep the whole root in the freezer. Peel a section with a potato peeler and grate into the dish using a fine zester or grater.)
- 3/4 C. Pineapple Chunks or Bits
- 5 C. Previously Cooked White Rice (I cook extra steamed rice for other meals and freeze it until ready to thaw and use for Fried Rice. This dish works best with previously cooked rice.)
- 4 Eggs, whisked
- 4-6 Green Onions, Sliced Thin
- For the sauce, mix first three ingredients in a small bowl or measuring cup. Set aside.
- Heat 1 Tbsp. Oil in a large cast iron pan on med/high. Add deli ham. Saute until most ham pieces are crisp but not burnt. Remove all ham from the pan, reserving in a medium bowl for later. Add 1 Tbsp. of oil to the same pan and heat to med/high. Add the carrot. Heat and stir the carrot intermittently to cook the carrot. Add the 2 Tbsp. of water and steam slightly in the pan on med/high. Carrot will need to cook for 5-7 minutes to cook and steam through. Add the onion, peppers, and green peas to the pan. Saute for 3-5 minutes until tender. Add the garlic and ginger to the veggie mixture in the pan. Stir for 1 minute on med/high.
- Remove all the veggie mix into the bowl with the ham. Set aside. Whisk the 4 eggs into a small bowl. Set aside.
- Heat 1 Tbsp. oil in the same pan to med/high. Add the pineapple bits and heat for 1 minute, stirring. Add the previously cooked/thawed white rice to the pan. Stir the rice and pineapple together in the pan, heating through. Push some of the rice mixture to the sides of the pan, leaving a clear portion of the pan in the middle. On med/high, add the whisked egg mixture to the pan and stir to scramble thoroughly. Pour the previously made sauce (the first 3 ingredients) into the white rice in the pan while the egg is cooking. Once the egg is scrambled, stir the egg into the rice/pineaapple/sauce mixture in the same pan to combine evenly. Pour all the veggie and ham mixture previously set aside into the rice/egg mixture. Stir/fold to combine evenly. Sprinkle with freshly sliced green onions. Enjoy!
- Note-Stirring previously cooked rice with a large fork keeps it more fluffy than a spoon. Spoons tend to clump the rice up.