ISLAND-STYLE FRIED RICE
Everyone in Hawaii has their own version of fried rice. This is my own version of fried rice that the locals ate in Hawaii.
Provided by chen
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
- Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 48 g, Cholesterol 132.7 mg, Fat 28.1 g, Fiber 1.1 g, Protein 17.1 g, SaturatedFat 6.8 g, Sodium 988.1 mg, Sugar 5.8 g
ISLAND RICE PILAF
Here is a rice dish that is a little bit different. I got this recipe from Woman's World magazine. I haven't tried it yet but it sounds really good.
Provided by PsychoCasseroleStep
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In nonstick skillet over medium heat cook coconut, stirring, until lightly browned, 3-4 minutes; remove from heat.
- In pot melt butter over medium heat.
- Add onion and garlic; cook until softened, 2-3 minutes.
- Add broth, 1/2 cup water, wine, bay leaf and salt; bring to boil.
- Stir in rice; return to boil.
- Reduce heat to low; cover.
- Simmer until liquid is absorbed and rice is tender, 20 minutes, adding peas during last 5 minutes of cooking time.
- Remove from heat; stir in cilantro.
- Transfer to serving dish; sprinkle with coconut and additional red onion and cilantro, if desired.
Nutrition Facts : Calories 221.8, Fat 4.3, SaturatedFat 2.9, Cholesterol 7.6, Sodium 361.4, Carbohydrate 38.1, Fiber 2.5, Sugar 4.2, Protein 4.7
ISLAND RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.
ISLAND RICE
We like to eat this rice when we are having a "tropical" meal. This recipe comes from "Burt Wolf's Menu Cookbook". I usually just put all the ingredients in my rice cooker and just add a little extra water but it can be cooked on the stove as described below.
Provided by Slatts
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan. Add the rest of the ingredients and simmer, covered, for 20 minutes. Remove garlic clove before serving.
Nutrition Facts : Calories 199.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 322.6, Carbohydrate 38.6, Fiber 1.3, Sugar 0.1, Protein 3.3
ISLAND RICE BOWLS
I found this recipe on a food blog, http://favfamilyrecipes.blogspot.com/search?updated-max=2008-12-01T18%3A52%3A00-08%3A00&max-results=20 I'm posting it here so I don't lose it.
Provided by Tinat51796
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
- Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
- After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
- In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
- Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
- Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.
ISLAND STYLE RICE AND BEANS
I found this on a OAMC website, which credits Healthy Meals in Minutes for this recipe. This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me.
Provided by CraftScout
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
- Add rice and cumin; cook while stirring, for 1 minute.
- Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
- Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
- FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.
Nutrition Facts : Calories 339.5, Fat 3.4, SaturatedFat 0.6, Sodium 12.4, Carbohydrate 65.5, Fiber 10.2, Sugar 4.5, Protein 12.5
ISLAND CHICKEN-RICE BOWL
Chicken and rice get a little island influence in this tasty dish with paprika, zucchini and creamy mozzarella cheese.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat greased grill to medium heat.
- Bring broth to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 10 min. Add zucchini, beans and corn; cook 5 to 7 min. or until rice is tender.
- Meanwhile, sprinkle chicken with salt and paprika. Grill 12 to 15 min. or until done (165ºF), turning after 8 min. Top evenly with 1/4 cup cheese; grill 1 min. or until melted. Slice chicken.
- Stir remaining cheese into rice mixture; spoon into large shallow bowl. Top with chicken.
Nutrition Facts : Calories 480, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 42 g
ISLAND PEAS AND RICE
Make and share this Island Peas and Rice recipe from Food.com.
Provided by Queenofcamping
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine coconut milk, chicken broth, raisins, and jerk seasoning in medium saucepan. Cover and bring to boil on high.
- Stir rice mix into boiling mixture.
- cover, return to boil, and cook 2 minutes stirring occasionally.
- Reduce to low:cook 20 minutes covered, without stirring, or until rice is tender.
- Stir in peas cover and cook 5-6 minutes until peas are heated.
Nutrition Facts : Calories 296.7, Fat 11.3, SaturatedFat 10.4, Sodium 197.3, Carbohydrate 46.5, Fiber 2.4, Sugar 40.2, Protein 4.1
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