In this dish, a popular order at Teshima’s, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage. The cooks at Teshima’s use linguiça, a Portuguese-style sausage, but we found that easy-to-find kielbasa works just as well.
- 5 tbsp. unsalted butter
- 1⁄4 lb. kielbasa, chopped into small pieces
- 1 small onion, thinly sliced
- 1 small carrot, cut into matchsticks
- 1 1⁄2 cups cooked short-grain rice
- 2 tsp. soy sauce
- 2 tsp. oyster sauce
- 4 eggs, beaten
- Heat 1 tbsp. butter in a 12″ nonstick skillet over medium-high heat. Add sausage; brown for 6 minutes. Add onions and carrots; cook until golden, about 4 minutes. Add rice; cook, stirring, until hot, 3-4 minutes. Stir in soy and oyster sauces; set rice aside, covered.
- Heat 2 tbsp. butter in a skillet over medium-high heat. Beat 2 eggs in a bowl; pour into the skillet and turn to coat bottom. Cook, swirling pan, until omelette sets but top is still slightly wet, about 1 minute. Arrange half the fried rice down center. Using a rubber spatula, slide omelette onto a plate; roll around filling. Repeat with remaining butter, eggs, and fried-rice mixture.