Island-Style Fried Rice

Island-Style Fried Rice

Island-Style Fried Rice dish made up entirely of leftovers from the refrigerator that you threw into the wok to make a completely new supper.

How to Make the Perfect Fried Rice

  • To protect the rice from becoming soggy( soaked,  wet) and mushy( “Naram”), cook it on a high heat setting.
  • To reduce the liquids in the pan, sauté the other ingredients separately and then return them to the wok once the rice has finished cooking (because more liquids cause the rice to get soggy and mushy).
  • When it comes to adding liquids to protect the rice from becoming mushy, as previously stated, less is more.
  • Simply cook with a small bit of soy sauce and a few dashes of fish oil. People can adjust their soy sauce/salt preference by adding extra soy sauce to their rice while eating.

Ingredients For Island-Style Fried Rice

  • 1 ½ cups uncooked jasmine rice
  • 3 cups water
  • 2 tsp canola oil
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  • 1 (12 ounces) can fully be cooked luncheon meat(slice or canned meat) cubed
  • ½ cup sliced meat sausage(qeema role slices)
  • 3 eggs, beaten
  • 2 tbsp canola oil
  • 1 (8 ounces) can of pineapple chunks, drained
  • ½ cup chopped green onion
  • 3 tbsp oyster sauce
  • ½ tsp garlic powder


  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed for 20 to 25 minutes. Let the rice cool completely.
  • Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set them aside.
  • Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes.
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  • Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce.
  • Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.