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Roy’s Ko Olina Imperial Fried Rice

August 1, 2011 / By Foodland

Roy’s Ko Olina Imperial Fried Rice

A delicious seafood fried rice that is so ono!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • 1 cup sesame oil
  • 0.5 cup Maui onions, diced
  • 1 cup Hamakua mushrooms, diced
  • 1 tablespoon garlic, finely chopped
  • 2 tablespoons ginger, finely grated
  • 0.5 cup red bell pepper
  • 1 cup asparagus, cut thinly on a bias
  • 0.75 cup green onions, finely cut
  • 1 bunch cilantro, chopped
  • 1 cup shrimp, diced
  • 1 cup scallops, diced
  • 0.5 cup crabmeat, cleaned
  • 2 eggs, slightly beaten
  • 4 cups cooked rice, preferably dry or cold
  • 0.25 cup shoyu
  • 4 tablespoons fish sauce


Roy’s Ko Olina Imperial Fried Rice

  1. Heat sesame oil in a wok or large deep sauté pan until smoke appears.
  2. Add in onions, mushrooms, garlic and ginger. Stir rapidly so that the garlic does not burn.
  3. Quickly add in the bell peppers, asparagus, green onions and cilantro. Sauté approximately one minute.
  4. Add the shrimp, scallops and crab. Sauté just until shrimp starts to turn pink.
  5. Add in egg and stir until cooked.
  6. Add in the rice and incorporate well with other ingredients.
  7. Finish by adding shoyu and fish sauce to mixture, coating all ingredients well.
  8. Check for your desired seasoning – add salt and pepper or add more soy and fish sauce to taste.
  9. Serve on a platter immediately and garnish.
  10. Garnish with pickled ginger, green onions and sesame seeds.
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