4 c cooked rice (jasmine is a good one), cooled - day old is best
1 jalapeno pepper, seeded and minced
2T fresh ginger root, minced
1 small red onion, halved and sliced very thin into half moons
2 c kale/cabbage slaw, shredded
1/2 c carrot, shredded
1 c fresh pineapple, diced very small
1 1/2 c frozen edamame beans, thawed
4 scallions, chopped small
1/4 c cilantro leaves
1/2 c bean sprouts
1T canola oil
1 tsp. toasted sesame oil
2T sweet chile sauce
optional garnish- chopped macadamia nuts
Heat wok to medium-high heat and add canola oil. Saute red onion,
ginger and jalapeño for 3 minutes.
Add kale/cabbage, carrots, pineapple, scallions and edamame.
Continue to fry, stirring regularly until kale begins to wilt. Add sesame
oil, tamari, Shoyu and Chile Sauce. Fry for 3 minutes, stirring
regularly. Add rice. Continue to fry, mixing rice well to evenly
distribute. When heated through, add bean sprouts and cilantro.
Serve immediately, garnishing with chopped macadamia nuts if
Optional, during last portion of cooking vegetables, before adding rice, add 2 beaten eggs and stir until scrambled. Can also add cooked sausage/bacon
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