Fried Rice

Featured in the Honolulu Star-Advertiser on October 13, 2010.



Fried Rice

  • 3 slices bacon, cut into 1/2-inch pieces
  • 1 cup diced luncheon meat or ham
  • 1/2 cup chopped yellow onion
  • 1/4 cup slivered water chestnuts
  • 2 tablespoons shoyu
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon ground black pepper
  • 3 cups cooked rice
  • 2 eggs, beaten
  • 2 stalks green onion, sliced thin


In a large skillet, fry bacon for 2 minutes. Add remaining ingredients except for eggs and green onion. Stir-fry for 4 minutes until mixture is thoroughly heated. Add beaten eggs and stir-fry until eggs are cooked. Remove from heat; toss with green onions and serve. Makes 6 servings.

Microwave bacon in a covered 3-quart casserole dish at HIGH for 3 1/2 to 4 minutes. Add remaining ingredients except eggs and green onion. Cover and microwave on HIGH for 4 to 6 minutes until mixture is heated thoroughly. Stir in beaten eggs. Cover and let stand 3 minutes. Toss in green onions and serve.

Approximate Nutrient Analysis per serving:
250 calories, 9 g fat, 3 g saturated fat, 90 mg cholesterol, 800 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g sugar, 10 g protein


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