Rate This Recipe:
Tulip fried Rice by Mark Yamanaka
Singer, songwriter and 14-time winner of the Na Hoku Hanohano Award, Mark Yamanaka, joins us this week in the Cooking Hawaiian Style Kitchen. Every album he has released has been awarded the coveted Male vocalist of the year and album of the year. Proudly representing Hawaii island and the town of Hilo, Cooking Hawaiian Style is excited to have him in the kitchen and all we had to do was bring our show to his hometown. I first met Mark on my radio show back in the day when he was known as the charming, friendly, full of Aloha artist. He is talented with the guitar and has a voice for Hawaiian music that is soothing and relaxing.
Ingredients
- 1 Med round onion sliced thin
- 1 Hawaiian Brand Skinny Portuguese Sausage
- ½ can Tulip Luncheon Meat
- ½ slab Bacon
- ½ roll fishcake
- ½ round onion
- 2 stalks green onion cut with scissors
- 2 cloves of garlic
- to taste Salt & pepper
- 3 eggs
- Oil for the pan
- ½ cup oyster sauce
- ¼ cup shoyu
- 2-3 cups cooked rice
Instructions
- Chop the onions, add to the pan, then dice the bacon, tulip and sausage and add to the pan with onions, add crushed garlic to the pan and brown all together.
- Take meat and onions out of the pan and set aside.
- Then add oil to the pan, add rice to the pan and crack 3 eggs on rice, add shoyu to pan and cook rice until the eggs are cooked and brown and kind of burnt and hard.
- Then add all the meat and white onions to the pan and mix in thoroughly.
- At the very end before you take it out add the oyster sauce to the rice, then take out of the pan and garnish with shredded fishcake and chopped green onion.
Nutrition
Calories: 378kcalCarbohydrates: 30gProtein: 17gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 168mgSodium: 2451mgPotassium: 412mgFiber: 1gSugar: 0.4gVitamin A: 254IUVitamin B1: 0.2mgVitamin B5: 1mgVitamin C: 2mgCalcium: 51mgIron: 2mg
Tried this recipe?Let us know how it was!