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Fried Rice

Local Style Fried Rice

Hawaiian style kind of rice is using any leftover rice and any leftover ingredients from the fridge.
5 from 4 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine Chinese, Hawaiian
Servings 6


  • Wok


  • 4 cups leftover rice
  • 1/2 diced onion
  • 1 cooked cubed chicken breast
  • 1/2 can SPAM
  • 1 cup cubed carrot
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 2 1/2 tbsp oyster sauce
  • 2 tsp shoyu (soy sauce)
  • 6 tbsp oil divided to fry eggs, vegetables, and rice
  • 2 whisked eggs

Other optional meats:

  • Portuguese sausage
  • char siu
  • lup cheong (Chinese sausage)
  • shrimp
  • beef
  • bacon


  • Heat a wok or large frying pan over medium heat. Drizzle in 2 tablespoons of oil and scramble the eggs for 30 seconds or until cooked to your preference. Set the eggs aside on a plate.
  • Drizzle in 2 tablespoons of oil again to the wok. Fry the toughest vegetable (for this recipe it is the carrots) for a couple of minutes. Then keep frying the next tender vegetable (onions) and fry for another couple of minutes. Lastly, add in the most tender vegetable and cook for a minute. Set aside the cooked vegetables.
  • *If your meat isn't cooked or you would like to warm it up, fry the meat in the wok for a few minutes or until the meat is cooked.
  • Drizzle in 2 tablespoons of oil again to the wok. Add in the leftover rice and fry it until all of the rice has been coated in the oil. Add in the oyster sauce, shoyu, white pepper, and salt. Stir fry until well combined.
  • Add everything back to the wok. Eggs, vegetables, and meat. Stir fry everything until has mixed well. Serve hot as a hearty meal or side dish. Enjoy!
Keyword fried, leftover, rice, scrambled eggs, stir fry, vegetables, wok