• Gary Corcoran

Hawaiian Luau Rice

This delicious rice dish will go handsomely with BBQ chicken and ribs-- or really any roasted pork dish. Or you can just serve it as is. I find it best to use leftover rice for this dish, or you can make the rice the day before and let it cool in the refrigerator. You should have about 5 - 6 cups of cooked rice. I use an 14 ounce can of crushed pineapple and add the juice to the rice while cooking.

Hawaiian Luau Rice, made by my brother Val and photographed by my sister-in-law, Ann Corcoran.

Hawaiian Luau Rice


5 T Japanese soy sauce like Tamari

1 T Red Boat fish sauce

1 t sesame oil

1 T fresh lime juice

1 t red pepper flakes

3 T butter, divided

1 onion, peeled and finely chopped

2 green onions, white part only, finely chopped

2 cups diced spam or ham

1 red bell pepper, chopped into small dice

4 cloves of garlic, finely chopped

3 large eggs, beaten

1 cup crushed pineapple

2 green onions, green part only, finely chopped

For the rice:

2 cups basmati rice

3 cups of chicken stock

1/2 cup pineapple juice

1 t salt

Put rice in a bowl. Cover with water and swirl your hand in the water to dislodge the starch molecules. The water should be cloudy now. Rinse and repeat till the water is clear. Let the rice sit covered in water for 10 minutes. Drain.

In a medium sauce pan, add drained rice, salt and chicken stock and pineapple juice. Stir, bring pot to a boil, then reduce to its lowest setting for 15 minutes undisturbed. Turn off heat and let sit for 5 minutes. Fluff with a fork. Set aside to cool.

In a large bowl, stir together the soy sauce, fish sauce, sesame oil, lime juice and red pepper flakes. Set aside.

In a large frying pan, heat 1 tablespoon of the butter over medium-high heat. Add the finely chopped onion, white part of green onion, the diced spam and the diced red bell pepper. Cook for 5 - 6 minutes, or until spam is browned and bell pepper is soft. Stir in the garlic and cook another minute or so. Pour this mixture into a bowl with the soy sauce mixture and set aside.

Heat another tablespoon of butter in the same frying pan until hot, and then add the rice. Cook and stir rice, breaking up the clumps. Cook until rice is thoroughly heated through , about 7 - 8 minutes. Remove rice to bowl.

Melt the last tablespoon of butter and add the eggs into the frying pan. Stir until lightly scrambled and set. Now add the contents of the bowl to the eggs and stir till combined and warmed through.

Turn off the heat, stir in the crushed pineapple and finely chopped green onions. Serve and enjoy.

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