Hawaiian Fried Rice Recipe
Addiction to this Hawaiian Fried Rice recipe is totally legal! Whenever I have Oceanian friends visiting I always prepare Hawaiian Fried Rice which is most loved by them. Pamper everyone with Hawaiian Fried Rice as Main Dish. The main ingredient in Hawaiian Fried Rice is always Rice. You will be tempted to prepare this Hawaiian Fried Rice recipe again.
Ingredients
1/4 cup defatted low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated ginger root
2 teaspoons hoisin sauce
1/4 teaspoon crushed red pepper
3 teaspoons peanut oil
1 cup fat-free egg substitute
8 ounces snow peas, ends and strings removed
1 cup drained canned baby corn
1/2 cup drained canned sliced water chestnuts
4 cups cooked rice
1 cup canned pineapple chunks (packed in juice), drained
Directions
In a small bowl, stir together the broth, soy sauce, ginger, hoisin sauce and pepper; set aside.
Add 1 teaspoon of the oil to a wok or large no-stick skillet and heat over medium heat.
Add the egg substitute and cook until it begins to set.
Using a large spatula, lift and turn the egg so it cooks evenly.
Continue cooking until set but still glossy and moist.
Transfer to a plate.
Wipe the wok or skillet with a paper towel.
Add the remaining 2 teaspoons of oil and heat over medium-high heat.
Add the snow peas, corn and water chestnuts.
Stir-fry for 2 to 3 minutes or until the vegetables are crisp-tender.
Push the vegetables to the edge of the wok or skillet.
Add the rice and stir-fry about 2 minutes or until the rice begins to brown.
Stir in the pineapple, egg, broth mixture and vegetables.
Stir-fry about 5 minutes or until the mixture is heated through and the sauce slightly thickens.
Add 1 teaspoon of the oil to a wok or large no-stick skillet and heat over medium heat.
Add the egg substitute and cook until it begins to set.
Using a large spatula, lift and turn the egg so it cooks evenly.
Continue cooking until set but still glossy and moist.
Transfer to a plate.
Wipe the wok or skillet with a paper towel.
Add the remaining 2 teaspoons of oil and heat over medium-high heat.
Add the snow peas, corn and water chestnuts.
Stir-fry for 2 to 3 minutes or until the vegetables are crisp-tender.
Push the vegetables to the edge of the wok or skillet.
Add the rice and stir-fry about 2 minutes or until the rice begins to brown.
Stir in the pineapple, egg, broth mixture and vegetables.
Stir-fry about 5 minutes or until the mixture is heated through and the sauce slightly thickens.
