Lanakila Kitchen’s Fried Rice

Diana Helfand
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Wednesday - September 22, 2010
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One night, one meal, thousands of lives - Lanakila Pacific invites the public to purchase a one-ofa-kind table offering a memorable dining experience at The Good Table, a benefit for Lanakila Meals on Wheels, Hawaii’s largest and only islandwide meal provider to homebound kupuna. Tables are available for sale through Sept. 23, and the event is scheduled for Oct. 7.

More than 50 popular Oahu dining establishments including Alan Wong’s, Tango, Hank’s Haute Dogs, Auntie Pasto’s, Haili’s and town restaurants and are serving special chef-designed feasts for pre-purchased tables in their restaurants for the benefit. Our kupuna really need our help. To purchase a table and to find out more about the participating restaurants, visit or call 531-0555.

Lanakila Kitchen, a social enterprise of Lanakila Pacific, strives to build a sustainable, healthy and local food system for the community, and is committed to cultivating more nutrition education programs for island keiki. All proceeds continue to support Lanakila Meals on Wheels and more.

Soon, Lanakila Kitchen plans to offer farm-to-table and farm-to-school services with the start of Lanakila Pacific’s own Victory Gardens and Hydroponics Farm later this year. Visit or call 533-3054 for more information.

This recipe was created by the chefs at Lanakila Kitchen exclusively for MidWeek readers.


* 1/2 cup egg substitute
* 1/4 cup chopped onion
* 2 strips turkey bacon
* 3 links turkey sausage
* 1/2 cup mixed vegetables, or fresh or frozen peas and carrots
* 2 1/2 cups cooked brown rice
* 1/2 teaspoons sesameoil
* 1-2 teaspoons oyster sauce, to taste
* pepper, to taste
* 1/4 cup sliced green onions

Make scrambled egg with the egg substitute and set aside. Coat a nonstick pan lightly with vegetable spray. Sauté onion. Add turkey bacon and let it brown. Add turkey sausage and cook for about 1 minute. Add vegetables and cook for 1-2 more minutes. Add cooked brown rice and scrambled egg and mix well. Add sesame oil, oyster sauce and pepper and mix well. Mix in green onions, remove from heat and serve.

Makes four servings.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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