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.
- 1 1⁄4 cups medium-grain rice
- 3 strips bacon, chopped
- 1⁄2 link (about 3 oz.) hot linguiça (Portuguese sausage), chopped
- 3 Tbsp. oyster sauce
- 1 Tbsp. instant dashi (Japanese soup base) granules
- 1⁄2 cup (2 1⁄2 oz.) chopped char siu (Chinese barbecued pork)
- 1⁄2 cup mixed frozen peas and carrots, thawed
- 3 scallions, trimmed and thinly sliced
- 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.
- 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.
- Transfer rice to a serving dish and garnish with remaining scallions.