Hawaiian Fried Breakfast Rice


Sometimes I just struggle to find new, tasty ideas for breakfast.  Do you have the same problem?

I grew up on cold cereal, and still love it for Sunday night snacking.  Well, any night would work for me, actually.  But over time I have let go of my cereal tradition in lieu of more healthy options like oatmeal or smoothies.  Once in a while it’s eggs and bacon, but that usually ends up being an early lunch after an hour of yoga followed by an hour of Body Pump.

This fried rice recipe really turned out to be quite delicious.  Thank you to Sara at Our Best Bites, who was the source for this recipe.

Hawaiian Fried Breakfast Rice
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  1. 4 t. extra virgin olive oil
  2. 1/2 c. chopped red onion
  3. 1 bunch green onions, chopped (chop all but keep the green tops separate)
  4. 1 t. minced garlic
  5. 1 small red bell pepper, minced
  6. 3 cups leftover white rice
  7. 1 c. chopped fresh pineapple
  8. 1 c. chopped Spam (or bacon or ham)
  9. 3 T. low sodium soy sauce
  10. 2 t. brown sugar
  11. 1/2 t. ground ginger
  12. 4 eggs for scrambling
  13. Salt & pepper to taste
  1. Heat the olive oil over medium heat in a large skillet. Add the red onion, firm ends of the green onions, garlic and bell pepper. Saute until the onions are fragrant and red peppers are just tender.
  2. While the vegetables are cooking, whisk together the soy sauce, brown sugar, and ginger in a small bowl. Set aside.
  3. Add the rice to the skillet, stirring to combine, until heated through. Add the Spam and cook until that is heated through. Add the soy sauce mixture and stir to combine.
  4. Next add the green parts of the green onions, and the pineapple, stirring to combine. Season to taste with salt & pepper. Cover, turning heat to low to keep warm.
  5. In a separate pan, cook the eggs. Add eggs to rice mixture and serve.
Adapted from Our Best Bites
Adapted from Our Best Bites
Mormon Mavens https://www.mormonmavens.com/

Frosted Salad



This Frosted Salad is delicious!  To tell the truth, I would just eat the topping and leave the rest, but that wouldn’t be fair to anyone else.

I cannot for the life of me remember where I got this recipe–maybe a magazine–and it has been DECADES since I made it.  A browsing session through our family cookbook brought back the memories of that topping and I was like “oh yes, this will be made for our Father’s Day dinner.”


Frosted Salad
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  1. 2 pkg. strawberry Jello
  2. 2 cups lemon-lime soft drink
  3. 1/2 pt. whipping cream
  4. 2 cups boiling water
  5. 1 (20-oz.) can crushed pineapple, drained, reserve juice
  6. 2 large bananas, diced
  7. 1/2 cup reserved pineapple juice
  8. 1/2 cup sugar
  9. 2 T. flour
  10. 2 t. butter
  11. 1 egg, well-beaten
  1. Drain pineapple and save juice for the topping.
  2. Dissolve Jello in boiling water. Stir in lemon-lime drink. Chill until partially set.
  3. Add pineapple and bananas and stir well. Chill until set.
  4. In a small saucepan, combine reserved pineapple juice, sugar, flour, butter and egg and cook until thickened.
  5. Remove from heat and allow to cool (you can put this in fridge).
  6. When cooled, add 1/2 cup WHIPPED cream and spread on salad. Refrigerate until ready to serve.
  1. Don't forget to whip the whipping cream before adding to topping mixture.
Adapted from unknown
Adapted from unknown
Mormon Mavens https://www.mormonmavens.com/

Pineapple Creams

Pineapple is one of my favorite things to eat.  I love this fruit!  Fresh, out of the can, the juice, icecream, pineapple cake, dried slices,…etc.  I love anything pineapple.  One of my fondest memories is going to the Dole Pineapple Plantation on the island of Oahu with my husband and eating pineapple icecream while standing in the pineapple field.  That was some yummy stuff!  I came across a pineapple icecream recipe on pinterest (that the creator had concocted while trying to copy a dessert she had tasted at Disney World.   Well, I have never had one of those particular desserts, but like I said, I love pineapple.  So, I decided to try it.  It is really good!  Its not very sweet, but just enough.  I froze it first as the original recipe suggested and then I froze it overnight.   I like it both ways! But, I think I like it better when its softer.  This is really yummy! Enjoy!

2 -20 oz cans crushed pineapple with juice
2 TBSP Lemon juice
2 TBSP Lime juice
1/3 cup white granulated sugar (I think I would like to add a bit more next time)
1 and 1/2 cups of heavy whipping cream, whipped
Drain the pineapple, and reserve the liquid. Set aside, adding 2 TBSP of this pineapple juice into a blender, or food processor. (I used my Ninja!) Into the blender add drained pineapple, lemon juice, lime juice, sugar and 2 TBSP pineapple juice. Mix until smooth.  Pour into ziplock bags so it can lay flat and freeze quickly.  Whip the cream and refrigerate until needed.  When its slushy (about 1 hour and 45 min for me) pour into the whipped cream and gently stir until its all incorporated.  Freeze again in ziplock bags or container of your choice…for at least an hour. It will be the consistency of homemade icecream.  Its really yummy!