Hawaiian BBQ Meatball Fried Rice

This is what happens when you’re sitting around, dreaming about food. You start by dreaming about appetizers, like maybe some awesome Hawaiian BBQ meatballs. You know, the old party standby. Yummy. Then, your thoughts (I’m blaming the pineapple in the meatball sauce) turn to Hawaiian fried rice. Next thing you know, you’ve got Hawaiian BBQ meatball fried rice, and let me tell you, it’s good.

Hawaiian BBQ Meatball Fried RiceI loved the sweetness of the pineapple, the tangy bite from the BBQ sauce, and the bite from the vegetables. This came out really good. Not bad for just sitting around, dreaming!

My vegetable and meatball soup is a bit different, too.

Hawaiian BBQ Meatball Fried Rice

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 -8
Author Mike

Ingredients

For the Hawaiian meatballs

  • 1 pound cooked meatballs frozen is fine
  • 1/2 of a 20 ounce can pineapple chunks with all of the juice
  • 1/2 cup or more your favorite BBQ sauce

For the Hawaiian fried rice

  • 3 teaspoons vegetable oil divided
  • 1 red bell pepper chopped
  • 6 green onions white and green parts chopped and separated
  • 3 garlic cloves minced
  • 5 cups cooked rice
  • 3 large eggs
  • 1/2 of a 20 ounce can pineapple chunks

Instructions

For the Hawaiian meatballs

  • Place all ingredients into a medium pot over medium heat. Stir and heat thoroughly.

For the Hawaiian fried rice

  • Heat a teaspoon of the oil in a large skillet over medium high heat.
  • Add the bell pepper and white parts of the green onions and cook until the peppers start to soften, about 5 minutes.
  • Add garlic and cook another minute.
  • Remove mixture to a plate.
  • Add another teaspoon of oil to the pan.
  • Add rice and warm through, stirring often.
  • Push rice to the side of the skillet and add the 3 eggs. Cook, scrambling, until done. Stir in to the rice.
  • Add green parts of the green onions and pineapple chunks and stir.
  • Add in the red pepper mixture and stir.
  • Serve rice with meatballs and sauce.

Mexi-Thai ‘Burritos’ with Vegetable Fried Rice

Ever since I made Stand ‘n Stuff Refried Bean ‘Burritos’ I’ve been pondering other things I can put into taco- or burrito-like shells. You knew it was only a matter of time before I tried shells with Thai burrito filling. I used Ortega’s Fiesta Flats, which are a hard taco shell ‘boat’, to make these fantastic Mexi-Thai burritos with vegetable fried rice on the side. The taco shells offer the perfect crunchy contrast to the pork burrito filling. These were not only great, they were fun to eat!

Mexi-Thai 'Burritos' with Vegetable Fried RiceI made a simple vegetable fried rice for a side. The entire meal took only minutes to put together.

Also try my Thai pork burritos.

Mexi-Thai 'Burritos' with Vegetable Fried Rice

Course Main
Cuisine Fusion
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients

For the 'burritos'

  • Ortega Fiesta Flats
  • 1 pound ground pork
  • 2 tablespoons fresh ginger root grated
  • 1 clove garlic minced
  • 1 small onion sliced thin
  • 2 cups Cole slaw vegetable mix
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 teaspoons ground coriander
  • 1/2 teaspoon crushed red pepper
  • Fresh cilantro chopped, for garnish

For the vegetable fried rice

  • 2 tablespoons vegetable oil
  • 1 small yellow onion chopped
  • 1 small green bell pepper chopped
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes
  • 2 cups cooked rice
  • 3 green onions sliced thin
  • 3 tablespoons soy sauce
  • 1 cup frozen petite peas
  • 2 teaspoons sesame oil

Instructions

For the 'burritos'

  • Warm the Fiesta Flats per package instructions
  • Crumble pork into a large skillet and cook over high heat.
  • Add the ginger, garlic,onion, and cole slaw mix and cook until the slaw starts to wilt, stirring often.
  • Whisk together the sesame oil, soy sauce, lime juice, honey, coriander, and red pepper. Add to the pork mixture and stir, cooking for 1 minute.
  • Spoon into Fiesta Flats and garnish with cilantro.

For the vegetable fried rice

  • Heat oil in a large skillet over medium heat.
  • Add the yellow onion, bell pepper, garlic and pepper flakes and cook 3 minutes, stirring.
  • Increase heat to medium-high and add the rice, green onions, and soy sauce. Stir-fry for 1 minute.
  • Add the peas, stir, and cook another minute.
  • Remove from heat and stir in the sesame oil.

Grilled Teriyaki Chicken Fried Rice

What is it about fried rice that makes it soooo good? I think it’s the peas. And the green onions. Oh, and definitely the egg.Grilled Teriyaki Chicken Fried Rice

Instead of the ‘usual’ cooked chicken, we grilled some marinated Teriyaki chicken that came out absolutely fantastic. It is the same marinade we used on some grilled Teriyaki pork kabobs the other night. It is definitely our favorite.

Also try my grilled Teriyaki pork kabobs.

Grilled Teriyaki Chicken Fried Rice

Course Main
Prep Time 3 hours 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes
Servings 4
Author Mike

Ingredients

For the marinade

  • 3 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and freshly ground pepper
  • 1 1/2 pounds chicken tenderloins or breasts cut into bite-sized pieces

For the fried rice

  • 3/4 cup white onion minced
  • 2 1/2 tablespoons oil
  • 1 egg lightly beaten
  • 3 drops light soy sauce
  • 3 drops sesame oil
  • 1/2 cup carrot shredded
  • 1/2 cup frozen peas thawed
  • 4 cups cold cooked rice
  • 4 green onions chopped
  • 2 cups bean sprouts
  • 2 tablespoons light soy sauce

Instructions

For the chicken

  • Combine all of the marinade ingredients. Place into a large resealable baggie or container and refrigerate for at least 3 hours.
  • Set up your grill for indirect and direct cooking.
  • Thread meat and vegetables onto skewers.
  • Sear over direct heat then move to indirect heat and cook until the chicken reaches 165 F. Remove and cover with foil while making the fried rice.

For the fried rice

  • Heat 1 tablespoon of oil in a wok or large skillet.
  • Add the onion and stir-fry until they brown, 8-10 minutes. Remove.
  • Allow wok to cool slightly.
  • In a small cup, mix the egg with the 3 drops of soy and sesame oil.
  • Add 1/2 tablespoon of oil to the wok, coating well.
  • Add the egg mixture and quickly swirly it around. Once it puffs flip the egg. Remove from wok to a plate and chop.
  • Heat 1 tablespoon oil in the wok. Add the carrots, peas, and cooked onion and stir-fry for 2 minutes.
  • Add rice, green onions, and bean sprouts, tossing to mix well, and stir-fry for 3 more minutes.
  • Add 2 tablespoons of light soy sauce and the egg to the wok and fold to incorporate;
  • Remove from heat.
  • Serve rice topped with chicken.

Thai Fried Rice

I made this Thai fried rice with the Thai pork burritos I made the other day. Both came out fantastic, making for the perfect dinner. The rice is packed full of flavor. This is definitely not boring or bland. Thai Pork Burritos with Thai Fried Rice

We’ll certainly make both this Thai fried rice and the pork burritos again soon. When I first made this I didn’t have a lot of experience with fish sauce. It’s mighty potent stuff, that’s for sure. I later made slow cooker Vietnamese ribs. They are absolutely packed with fish sauce. And despite the initial strong aroma, the ribs were truly amazing!

Thai Fried Rice

Course Side
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 2 tablespoons vegetable oil divided
  • 1/2 cup white onion chopped
  • 1 clove garlic minced
  • 1/2 cup assorted vegetables I used some from a bag in the frozen section, thawed
  • 2 cups cooked rice
  • 2 tablespoons chili sauce
  • 1 tablespoon fish sauce
  • 1 egg lightly beaten

Instructions

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  • Add the onion and garlic and cook for 30 seconds.
  • Add the vegetables and cook another minute.
  • Add the rice, chili sauce, and fish sauce and fry another 3 minutes or until the rice is warmed completely.
  • Push rice mixture to the side of the skillet. Pour remaining oil into the center of the skillet and add the egg. Scramble the egg and cook until done.
  • Stir the rice mixture in with the scrambled egg. Serve.

Four-Pepper Chicken Fried Rice

I’ve been subscribing to Chile Pepper magazine for quite some time now. Though I certainly don’t consider myself to be a Chilehead, I do like some heat in my dishes, like this four-pepper chicken fried rice. A lot of people are afraid of using peppers or hot sauces in their dishes, but I’ve found that if you experiment with them you can get a better tasting dish, and one that doesn’t burn off the roof of your mouth.Four-Pepper Chicken Fried Rice

I found this recipe for four-pepper chicken fried rice in the November 2009 issue of the magazine. It came out absolutely fantastic. You can use whatever peppers you have really. I had some roasted chicken left from a cookout on my Big Easy, which worked just great in this meal. I’d make this again in a heartbeat.

Also try my grilled Kung Pao chicken with egg-fried rice.

Four-Pepper Chicken Fried Rice

Fantastic flavors with a little kick to boot!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 1 cup brown rice
  • 3 tablespoons olive oil divided
  • 1 pound fresh green beans trimmed, and cut into 1" lengths
  • 3 jalapenos seeded if desired, cut into strips
  • 2 red bell peppers cut into strips
  • 2 poblano peppers can sub green bell peppers, cut into strips
  • 6-8 dried chiles
  • 2 eggs lightly beaten
  • 1 tablespoon soy sauce plus more for serving
  • 1 tablespoon hot sauce I used Cholula, my favorite
  • 2 cups roasted chicken chopped
  • Green onions chopped, for garnish

Instructions

  • Cook rice per package instructions.
  • Heat 1 tablespoon of the oil in a large skillet. Add the green beans and cook until slightly tender, about 8 minutes.
  • Add in the peppers and dried chiles and cook until tender, about 5 minutes.
  • Remove the vegetables to a large bowl.
  • Reduce heat to low.
  • Add the eggs and scramble. Cook until done. Remove to the bowl with the vegetables.
  • Add the remaining oil. Increase the heat to medium high. Add in the rice and toss to coat. Cook for 1 minute.
  • Add in the chicken, soy sauce, and hot sauce. Stir. Cook until the chicken is heated.
  • Add the vegetables and eggs back and heat.
  • Serve garnished with green onions and a little extra soy sauce on the side.