Fried Rice, when people in Hawaii hear about it they think either breakfast or a stand alone dish that is starchy delicious. Like fried saimin noodles or fried cake noodles, Hawaii locals really enjoy the addition of starches to their plates. So much so they see the starch to be as important to the experience as the main dish it is accompanying. However, it could be a nightmare for those who are on anti-carb diets, health concious eater, or calorie counter that need to stay away from starches in general who would not need any more options of rice.
In Hawaii, Fried rice started from the demand of rice in general from the Chinese immigrant working population at the time, particularly Chinese Fried Rice.During the Tiki era craze in the 1930’-1940’s the favored version was Hawaiian Fried Rice (aka. Plantation Fried Rice) that used cilantro, pineapple, smoked sausage, ham, and bacon as their main components, while in Hawaii the preferred fried rice was different. Hawaii wasn't just selling fried rice, but selling the idea that rice is important to a meal in its scoop shaped form. Loco Mocos are great with rice, but even better with fried rice! same goes for stews to add even more flavor and salt to the mix. This interest in fried rice variations would eventually lead to Hawaii’s locally predominant versions. Some of these would use dark shoyu and oyster sauce as a start and would end up as: Hawaii Fried Rice (pork, peas, carrots, green onion, kamaboko, eggs), Local Fried Rice (bacon, spam, garlic, onions, green onions). Teriyaki Fried Rice (teriyaki sauce, sesame seed oil, butter, garlic, sweet onions, thin beef, onions, and green onions). Kimchi Fried Rice (kimchi, portuguese sausage, peas, eggs, onions, green onions, garlic). Fried Rice had changed toward less ethnic and even more local during the mid 1990’s. It began with Side Street Inn by Colin Nishida’s who had a menu item called “Da Works Fried Rice” (char siu, peas, carrots, eggs, lap cheong) that gained the name from clientele as Southshore Fried Rice or Cheonged Fried Rice. Nearby in the area of Waikiki Eggs ‘N Things had their classic 1974 Breakfast Fried Rice (ham, bacon, portuguese, mushrooms, spinach, carrots, celery, eggs, green onions, onions, broccoli, kamaboko) was delicious and went under the radar until more Hawaii tourists got the word out, many locals called it Waikiki Fried Rice. On Sam Choy’s Kitchen run by Chef Sam Choy revealed the famous Char Siu Fried Rice (aka. Kona Fried Rice). More varieties popped up with Chun wah Kam Noodle Factory that created their popular Ginger Fried Rice (aka. Ginger Chicken Fried Rice). What you won’t find is people overlooking a meal without the presents of their rice. If you ask anyone about having a plate lunch of a dinner with stew or even just chinese food alot of people will ask “Where is the rice? or if they have fried rice available”. When people move to the mainland they have fond memories have of their meals with fried rice. It is no wonder that people have made so many variations and so many versions of fried rice dishes that go with their meals.
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