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Chinese, Japanese, and Portuguese ingredients, reflecting three of Hawaii’s most influential cultures and cuisines, come together in Side Street Inn’s version of this basic dish.

Fried Rice Fried Rice
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
Yield: serves 4


  • 1 14 cups medium-grain rice
  • 3 strips bacon, chopped
  • 12 link (about 3 oz.) hot linguiça (Portuguese sausage), chopped
  • 3 Tbsp. oyster sauce
  • 1 Tbsp. instant dashi (Japanese soup base) granules
  • 12 cup (2 1⁄2 oz.) chopped char siu (Chinese barbecued pork)
  • 12 cup mixed frozen peas and carrots, thawed
  • 3 scallions, trimmed and thinly sliced


  1. Put rice into a medium bowl, cover with cold water, and swish around with your hand until water clouds. Drain. Repeat process until water remains clear, 4-5 more times. Put rice and 2 cups water into a medium pot and bring to a boil over medium-high heat. Cover pot, reduce heat to medium-low, and simmer until water is absorbed, about 15 minutes. Remove pot from heat and let sit, covered, for 10 minutes. Spread rice out in a single layer on a sheet pan and let cool, uncovered, in refrigerator for 6 hours or overnight.
  2. Put bacon and sausage into a large skillet (preferably nonstick) and cook over medium heat until the bacon is crisp, about 5 minutes. Increase heat to medium-high, add rice, and stir-fry vigorously to prevent sticking, until hot, about 2 minutes. Add oyster sauce and instant dashi and mix well. Add char siu, peas and carrots, and two-thirds of the scallions. Continue to stir-fry until all ingredients are hot, about 2 minutes more.
  3. Transfer rice to a serving dish and garnish with remaining scallions.