Local Style "Lup Chong Fried Rice" Musubi
Local Style "Lup Chong Fried Rice" Musubi
"This dish was born from my love of all things musubi. While this musubi uses lup chong instead of spam, you can easily substitute any meat you have at home like corned beef, tuna, salmon, pipikaula or even kalua pig." - Chef Dorvin Shinjo, Foodland Development Chef
Ingredients
- 8 cups Cooked white rice
- 1 package Lup chong
- 1/2 cup Onion
- 1/2 cup Green onion
- 3 tablespoons Furikake
Instructions
- Start with cooking your rice and make sure the rice isn’t dry as it will be difficult to form your Musubi. Freshly cooked rice is the best.
- Mince your Lup Chong as fine as you can. If you have a food processor, pulse the Lup Chong until it's very fine.
- Mince your onion and cut your green onions. Set to the side for later use.
- In a non-stick pan, place your minced Lup Chong and sauté until the oils start to come out. Once you see the oil, add your onions and cook until translucent, about 3-4 minutes.
- Take off the heat and add the furikake and green onions. Mix well to incorporate all the ingredients.
- Quickly add the mixture to the hot rice and mix to incorporate. Place into a musubi mold (Triangle or Traditional)
- If you want to wrap your musubi with nori you can omit the furikake in the mixture.
YOUR OWN NOTES
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!