PCC KNOCK-OFF FRIED RICE

PCC KNOCK-OFF FRIED RICE

When I lived in Laie, Hawaii (on the North Shore of Oahu), for 3 years in the mid-1970's, the Polynesian Cultural Center was the hub of activity for those of us who were students nearby.  Many of us worked there and we would hang out behind the scenes during breaks and after hours.  I was given this recipe and one for poi bread by a friend who worked in the kitchen (it has been reduced from enough to serve one thousand people or more!).  

INGREDIENTS:

1 c ham, in small cubes

2 eggs, scrambled in 1 Tbs oil

1/2 c carrot, grated

1/2 c green onions, sliced

3 c cooked rice

1 clove garlic, minced

shoyu (soy sauce, they used Kikkoman), to taste

oil, about 1 Tbs (adjust if needed)

Salt, to taste, if needed

INSTRUCTIONS:

Use an iron skillet or a griddle.  Scramble eggs in the oil. Add ham, carrots, and onion. Saute until carrot wilts, add garlic at end.  Add rice and mix well.  Continue cooking until rice starts to brown around edges (if needed, add a little more oil to prevent sticking).  Pour enough shoyu into mixture to make rice golden to medium brown.  Add salt, if needed (wait to see how salty the shoyu makes it first).