A Taste of Hawaii
As the days get longer and the weather warms up, take a culinary trip to the tropical islands of Hawaii.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and mixed with other ingredients such as eggs, vegetables, or meat. It can be enjoyed alone or as a great side dish for a weeknight or holiday meal.
2 tbsp. canola or vegetable oil
3 eggs, whisked
2 medium carrots, diced finely
1 small onion, diced
3 cloves garlic, minced
1 cup frozen peas
4 cups cooked rice (white or brown)
3 tbsp. soy sauce
1 tsp. sesame oil
Sliced green onions, for garnish
Stir in the garlic and cook for an additional minute. Add the rice and peas and sauté for 3 – 4 minutes. Your rice should brown up a bit.
3. Add the eggs back to the pan and stir in the soy sauce and sesame oil. Cook for 1-2 minutes to heat through.
4. Serve immediately with green onion for garnish
Chefs Tip – Always use day-old rice. If you need to make it fresh, cook the rice first and spread it on a baking sheet tray in a single layer. Pop it in fridge or freezer to cool down quickly . Make sure to wash it to prevent it from clumping up when cooking it.
Poke is diced raw fish served either as an appetizer or a main course. It is one of the main dishes of native Hawaiian cuisine. Be sure to use fresh tuna for the very best flavor, although fresh-frozen tuna will also produce acceptable results.
2 lb. fresh Ahi tuna steaks, cubed
1 cup soy sauce
3/4 cup chopped green onions
2 tbsp. sesame oil
1 tbsp. toasted sesame seeds
1 tbsp. crushed red pepper (optional)
2 tbsp. finely chopped macadamia nuts