Author: @Moku_O_Keawe Serves: 4 Time: 20′
Disclaimer: “my feline overlords expressed displeasure with my inattention by knocking my cell phone into the pool, rendering the photos of these recipes inaccessable” This photo has been taken from internet. Credits to the owner.
- 8 oz. of bacon, cut into 1 in sections
- 1/2 yellow onion, sliced thin
- 2 eggs, cooked scrambled, cut into 2 in. long strips
- 1 sm carrot, peeled, cut into
- 2 in. long strips
- 2 c. cooked rice
- 6 string beans, cut into 2 in. long pieces
- 1/4 c. soy beans, removed from pods
- 1/8 c. soy sauce1 tsp. salt
- 1/2 tsp pepper
- 1 clove garlic, minced
1. Add bacon to lg frying pan, fry until cooked halfway
2. Add onion, saute for 3 minutes
3. Add rice, break up into small pieces
4. Add remaining ingredients, top w/ soy sauce
5. Mix together well
6. Turn down heat to medium-low; cover & cook for 15 minutes, stirring occasionally
7. Remove from heat, serve
Story of the recipe
I was born, raised, & have lived in Hawaii my whole life. The recipes I’m submitting reflects a wide array of influences: American cuisine, in addition to the multi-cultural impact that immigrants to Hawaii from Polynesia, Asia & Europe.
This is one of those austerity meals from Hawaii/China, made from whatever meat & leftovers, added to fried rice.
My mother was born (in Hawaii) during the Great Depression & WWII, so the recipes from her were from a time of austerity: food shortages, martial law, threat of attack. Nothing was wasted or thrown away. Everyone had a garden (necessary for survival), plus a few chickens for meat & eggs, a wild pig (caught as a baby) being raised on scraps for meat, bacon. People also went to the beach & fished, & gathered seaweed, mollusks, etc. Heavy military presence, only meat commercially available was canned: spam, corned beef, tuna, vienna sausage, deviled ham.