ʻUlu Fried “Rice”

Ingredients

• 4-5 Cup Recipe-Ready ʻUlu
• 1 ¼ Cup Avocado or canola oil
• 1 tsp Sea salt
• 1-2 Large carrots, chopped (about 1 ½ Cup)
• 1 ½ Broccoli pieces
• 1 Medium yellow onion, chopped
• ⅓ Cup Pineapple chunks (optional)
• 1 ½ Tbsp Ginger, chopped
• 1 ½ Tbsp Garlic, minced
• 5 Eggs, beaten
• 1 Cup Spinach, chopped (optional)
• Green onions, chopped (for garnish)
• 1 tsp Toasted sesame oil
• 2 Tbsp Shoyu

Directions

1. Steam your fresh ʻulu for 10 – 25 minutes, let cool, then shred with cheese grater OR use Hawaiʻi ʻUlu Co-op Recipe-Ready ʻUlu & shred (no steaming necessary).
2. Wash & chop veggies, then mince garlic & ginger.
3. Fry your ʻulu rice in ¼ – ½ Cup of oil. Add salt. Fry on both sides until golden and crispy. Remove from the pan & set aside.
4. Add ¼ cup of oil to a wok or large frying pan.
5. Sauté broccoli pieces, chopped carrots, yellow onion & pineapple chunks until caramelized.
6. Add about 2 Tbsp of more oil, add minced garlic, ginger & spinach until you can smell the aroma (approximately 1 minute).
7. Add toasted sesame oil & shoyu.
8. Add beaten eggs & cook for another 1-2 minutes stirring occasionally.
9. Sauté all the ingredients until the eggs are fully cooked.
10. Add more shoyu to taste & add green onions for garnish.
11. Serve on a cleaned ti leaf plate for style. Enjoy!