Ono Hawaiian Recipes Fried Rice

Hawaiian Island Style Fried Rice Savory Spicerack

WebJun 28, 2015 · Cook the shrimp for about 2 minutes or until shrimp are pink and cooked through. Once shrimp are cooked, remove them from the …

1. Heat up your wok using medium high heat. Once the wok becomes hot, add the bacon to the wok, and cook bacon until crisp. Once bacon is cooked, remove bacon from the wok and place on a plate with paper towels to drain excess grease.
2. At this point you can remove some of the bacon grease from the pan (reserve some of the bacon grease for cooking the other ingredients if you like), leaving just enough of the grease in the pan to brown and heat the Portuguese sausage (you probably only need just enough oil that is equivalent to a drizzle of oil).
3. Add the Portuguese sausage to the wok. Cook the sausage for about two minutes. Then remove the sausage from wok and place the sausage on the plate of bacon to drain excess grease.
4. Next, remove excess oil from the wok (leaving just a drizzle of oil in the wok). Then, add the shrimp to the wok. Cook the shrimp for about 2 minutes or until shrimp are pink and cooked through. Once shrimp are cooked, remove them from the pan and set aside.

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Kimchi Fried Rice Onolicious Hawaiʻi

WebMay 10, 2023 · Add the leftover rice and turn the heat down to medium. Use a spatula to break up the rice and stir to mix everything evenly. Season with the soy sauce and …

Rating: 5/5(5)

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Seared Ono with Honey Soy Glaze and Pineapple Salsa

WebMar 15, 2014 · Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth. Place fish and …

Rating: 5/5(17)
1. Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth. Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.
2. While fish is marinating, make pineapple salsa. Cut pineapple in half, saving top half for another use. cut the bottom off, creating a stable base. With a large sharp knife, cut the skin off in vertical slices cutting downward. Cut into wedges and remove the core. Slice and dice into ½ inch cubes and place in a medium bowl. You should have about 3 cups. Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño. If your pineapple is ripe you will not need to add sugar. Taste and adjust.
3. . Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and set aside. For medium rare, a quick 2-3 minute sear on each side is all you need.
4. If you like your fish cooked more, place in a warm oven until desired done-ness.

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