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Adding Just The Right Kick To Fried Rice

When you say the words “kim chee” in Hawaii, Mike Irish is a name that will pop into the conversation. Owner of Halm’s Enterprises since 1985, with brands including Halm’s Kim Chee, Kohala, A-1, Keoki’s Lau Lau and Diamond Head Seafood, to name a few, Mike knows his food. I love his philosophy of saving a generation of local products for all of us to enjoy. With so many family businesses closing because of lack of interest in carrying on with tradition, Mike and his companies have taken on the kuleana of perpetuating these brands.


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Kalua Pork and Kim Chee Fried Rice LEIGH ANNE MEEKS PHOTO

On this show, Mike makes local favorites including kalua pig sliders, kim chee dip and kim chee kalua fried rice.


• 1 pound kalua pig
• 1/2 onion, minced
• 4-5 cups cooked rice (day old, if possible)
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 2 tablespoons oyster sauce
• 2 tablespoons Aloha shoyu
• 2 cups Halm’s kim chee, roughly chopped
• 1 bunch green onions, chopped
• 1 packet Hawaiian Pride Kim Chee seasoning
salt and pepper, to taste

Heat wok or pan, and add sesame and vegetable oil. Get wok really hot until oil starts smoking. Add onion and cook for 1-2 minutes. Add kalua pig and toss with onions for about 1 minute. Add rice and toss until the rice is nice and coated and is incorporated with kalua pig (about 4 minutes). Add chopped kim chee and kim chee seasoning packet. Toss well and cook for another 2-3 minutes. Finish seasoning with oyster sauce, shoyu, salt and pepper, if necessary.

Watch new episodes of Cooking Hawaiian Style Monday night at 7:30 p.m. HST on OC16 channels 12 and 1012. Get all of these recipes on CookingHawaiian Style.com.