Thursday, January 16, 2014

Hawaiian Rice

It's not really Hawaiian. I know that. And it's not high cuisine. But it comes together fast, the kids will clean their plates, it makes great leftovers, and I can make the entire meal with unrefrigerated ingredients from the pantry. It's also very forgiving, so you can increase or decrease amounts as you please.


  • 1 onion, chopped
  • canola oil
  • 1 pinch red pepper flakes
  • 1 batch of Simple White Rice.
  • 1/8 C soy sauce
  • 1 20oz can crushed pineapple
  • 1 10oz can chicken, drained (reserve water)


  1. Add chopped onion and canola oil to a large skillet. Let cook, stirring occasionally, until translucent. Add red pepper flakes and heat slightly.
  2. Add white rice. Plain rice will work fine (my kids prefer it), although I find rice with onion and ginger is especially good. Stir immediately to keep rice from sticking to skillet.
  3. Add drained chicken to rice. Stir to distribute. If rice is cold or dry, some water from the canned chicken can be added.
  4. Add 1/8 cup of soy sauce. Stir to distribute.
  5. Add crushed pineapple, directly from can. Stir to distribute.
That's it. Like I said, it's dead simple. Serve with a green vegetable and call it a day.

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