“When in Rome” or Hawaii in my case, and I decided to make a big skillet of fried rice. Leftover white or brown rice can be transformed into one tasty meal, especially if you add a few fresh ingredients. Crispy pancetta ham and fresh pineapple make the best bowl of fried rice because the two contrasting flavors, salty and sweet, add just the right balance to this dish.
I’ve been cooking a bit here while I’ve been on the Big Island and I just couldn’t resist making some fried rice because it’s such a staple here in Hawaii. After a week’s meals, we had some extra items left; like some diced pineapple after making a few margaritas and a fruit salad, so I wanted to put it to good use. One of the reasons why I love this recipe so much is because it’s mostly made with leftover ingredients, so nothing goes to waste.
Cold cooked rice sautéed with some onion, garlic and pancetta is the first step. Next, the rice is added, and stirred with a wooden spoon until the kernels are broken apart and flaky once again, then cooked with the other ingredients until all the flavors are incorporated. I made a well in the center and added the beaten eggs, and they were gently cooked until a creamy custard scramble, and folded in. The pineapple is the final step, and added into the mix until gently warmed. I spooned the hot rice into bowls and ate it for breakfast, but it’s nice for lunch or dinner too. You definitely don’t need to be in Hawaii to enjoy this meal.
1 white onion, diced
3 ounces diced pancetta or bacon
1 clove garlic, minced
4 tablespoons soy sauce, divided
2 tablespoons sesame oil, divided
3 cups cooked cold rice
3 large eggs, beaten together in a bowl
1 cup pineapple chunks, fresh or frozen
1/4 cup cilantro, roughly chopped
oil for cooking
- In a large non-stick skillet, add 2 teaspoons oil, onion, pancetta and garlic and place over medium heat. Cook for 3 minutes.
- Add cold cooked rice and stir while breaking apart with spoon. Add 2 tablespoons of soy sauce and sesame oil, stir until combined. Continue cooking for 4 minutes.
- Make a well in the center of pan, add beaten eggs and stir gently until a soft scramble is formed, then fold into rice with spoon.
- Add pineapple and fold into rice and add remaining soy sauce and sesame oil. Cook for 2 minutes until pineapple chunks are warmed through.
- Add cilantro and stir. Spoon into bowls and serve hot. Enjoy!