Any Time Of The Day Fried Rice

Ingredients

• 3 largeeggs, beaten
• 3 slices, cut into 1.3 cm pieces (½ inch)bacon
• 360 ml (1½ cups)Spam, luncheon meat, char siu or ham, diced
• 1 largeonion, chopped
• 4 stalksspring onions, chopped, white and green parts separated
• 2 clovesgarlic, minced
• 950 ml (4 cups)leftover cooked rice
• 45 ml (3 tablespoons)Aloha shoyu
• 30–45 ml (2–3 tablespoons)oyster sauce
• 1.25 ml (¼ teaspoon)freshly ground black pepper
• 5 ml (1 teaspoon)sesame seed oil

Instructions

1. 1

   Cook the bacon

   Heat a large skillet over medium-high heat and fry the bacon until crisp-tender, taking care not to overcook it.

2. 2

   Set bacon aside

   Remove the bacon from the skillet and set it aside.

3. 3

   Cook the eggs

   Cook the beaten eggs in the skillet, then remove them and set them aside.

4. 4

   Add the meat

   Return the bacon to the skillet. Add your chosen meat, the onion, the white parts of the spring onions and the garlic.

5. 5

   Cook the onion

   Cook for 3–4 minutes, until the onion is cooked through.

6. 6

   Season the rice

   Stir in the rice, shoyu, oyster sauce and black pepper. Keep stirring until everything is well combined and thoroughly heated.

7. 7

   Taste and adjust

   Taste the mixture and add more shoyu or oyster sauce if needed.

8. 8

   Finish the rice

   Stir the cooked eggs back in. Remove the skillet from the heat, then toss the rice with the green parts of the spring onions and the sesame seed oil.

9. 9

   Serve immediately

   Serve straight away, preferably in saimin bowls. The recipe can make six smaller servings or, as suggested, two generous servings.

10. 10

    Try another serving

    If preferred, leave out the scrambled eggs and serve eggs cooked to your liking on top, or use the fried rice as a filling for an over-the-top omelette. You can also combine different meats.

What is Hawaiian-style fried rice?

Fried rice has many forms across different food cultures, and this recipe is a home-style Hawaiian version built around rice, savoury meat, eggs and a mix of sauces. Spam, luncheon meat, char siu or ham are all offered as options, making the pan easy to adapt to what you have.

The combination of shoyu, oyster sauce and sesame oil gives the rice a savoury finish, while spring onions add freshness at the end. The method also welcomes freshly cooked rice, rather than insisting on chilled leftovers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1030 calories, 53g protein, 100g carbs, 47g fat.

The rice supplies most of the carbohydrates, while the bacon, chosen meat, eggs and sesame oil contribute much of the fat and protein. Shoyu and oyster sauce are the main sources of sodium. Pair a generous serving with vegetables, and bear in mind that the recipe's suggested yield ranges from two large servings to six smaller ones.

Choose your meat

Meat choice: Use 360 ml of diced Spam, luncheon meat, char siu or ham, or combine options. Since the recipe does not specify a separate cooking time for the chosen meat, follow the stated sequence and cook it with the onion mixture.

Bacon: Fry it until crisp-tender, not brittle or deeply browned. It will return to the pan later, so stopping before it becomes too crisp helps it hold its texture.

Build flavour in the pan

Onion base: Cook the meat with the chopped onion, spring onion whites and garlic for 3–4 minutes, until the onion is cooked through. Keep the ingredients moving as needed so the garlic does not catch.

Sauces: Shoyu and oyster sauce season the rice together, and the recipe suggests tasting before adding more. Start with the listed quantities, then adjust to your preference.

Get the rice texture right

Rice: Break up any clumps as you stir it into the pan so the sauce coats the grains evenly. The recipe specifically allows freshly cooked rice as well as leftover rice.

Heat: Continue stirring until the mixture is thoroughly heated and well combined. Avoid stopping while cold pockets remain, especially if your rice has come straight from the fridge.

Finish with eggs and spring onion

Eggs: Cook the beaten eggs in the skillet, set them aside, then stir them back into the rice near the end. For an alternative, omit the scrambled eggs and serve eggs cooked to your preference on top.

Fresh finish: Add the green spring onion tops and sesame oil after taking the pan off the heat. This keeps the final seasoning distinct from the savoury mixture cooked in the skillet.

Serve it your way

The recipe suggests serving the rice immediately, preferably in saimin bowls. It is presented as a flexible meal that can be served in smaller portions or as two generous ones.

For a more substantial variation, the rice can fill an omelette. A simple side of vegetables can also round out the plate without changing the way the fried rice is cooked.

Recipe notes & tips

• Separate the spring onion whites from the green parts before you start cooking.
• Keep the bacon only crisp-tender, as it will be heated again with the other ingredients.
• Stir the rice well so the shoyu and oyster sauce are distributed through the grains.
• Taste before adding extra sauce, since the recipe already includes two savoury sauces.
• Add the sesame oil and spring onion greens after removing the pan from the heat.
• Serve the rice as soon as it is thoroughly heated and combined.

Variations

• Mix the meats: Combine Spam, ham, luncheon meat or char siu to use more than one option.
• Top with eggs: Omit the scrambled eggs and serve eggs cooked to your preference on the rice.
• Fill an omelette: Use the fried rice as a filling for an over-the-top omelette.
• Use fresh rice: Cooked rice does not have to be leftover or refrigerated for this version.
• Adjust the sauces: Add a little more shoyu or oyster sauce after tasting, as the recipe suggests.

Common mistakes to avoid

• Overcooking the bacon: Fry it only until crisp-tender because it goes back into the skillet later.
• Adding spring onion greens too early: Toss them in after removing the pan from the heat.
• Skipping the taste check: Taste the rice before deciding whether it needs more shoyu or oyster sauce.
• Leaving rice clumps intact: Break them apart while stirring so the sauce reaches the grains.
• Serving before it is hot: Keep stirring until the mixture is thoroughly heated and combined.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot throughout, stirring during reheating so the rice heats evenly.

Frequently asked questions