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David Sumida's Kim Chee Fried Rice With Watercress Recipe

David Sumidas Kim Chee Fried Rice With Watercress Recipe at Cooking Hawaiian Style. I was so excited to meet him as his family has been providing watercress for the state of Hawaii since the 1920's.
Posted By: David Sumida
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Side Dish, Snack
Cuisine Chinese, Hawaiian
Servings 1 Servings.


  • 3 cups cooked rice, chilled
  • 2 tablespoons oyster sauce
  • 3 tablespoons vegetable oil, divided
  • 2 large eggs
  • 2 tablespoons Aloha shoyu
  • 1/4 cup green onion, thinly sliced
  • 2 lup cheong, thinly sliced
  • 1  cup hot Korean kim chee, coarsely chopped
  • 1  cup watercress, cut into 1 inch lengths
  • 1/2   cup fresh pineapple, coarsely chopped
  • 1/4  cup fresh cilantro, coarsely chopped


  • Add oyster sauce to rice and gently mix.
  • Set aside.

For The Shoyu Omelet:

  • In a bowl, whisk eggs, shoyu and green onion.
  • Heat a large pan or wok over medium heat and add 1 tablespoon oil.
  • Add egg mixture and make a thin omelet.
  • With a spatula, gently roll it, plate and thinly slice it.
  • Set aside.
  • Turn up heat to high, add remaining oil and add lup cheong.
  • Stir fry 1 minute, then add rice and stir fry 1 minute.
  • Add kim chee and watercress and stir fry 1 minute.
  • Add sliced omelet, pineapple and cilantro and toss until heated through.
Keyword Kim Chee, Fried Rice, Lup Cheong, Hawaii, David Sumida, Watercress, Hawaiian Appetizer, Watercress Recipes, Easy Hawaiian Recipes, Kimchi Fried Rice Recipe
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