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Hawaiian-Style Shrimp Fried Rice

by Stacy Bareng

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Contains Soy

Tree Nut Free

Peanut Free

Contains Pork

Get your favorite Hawaiian inspired fried rice with tender seared shrimp, crispy spam, peas, carrots, scrambled eggs, and sweet pineapple chunks. Garnish it with a zesty lime wedge to add a refreshing kick to each bite.

Nutritional facts

Protein

30g

Carbs

57g

Calories

590kcal

Fat

19g

Ingredients

Shrimp, Jasmine Rice, Spam, Canned Pineapple, Green Peas, Carrots, Egg, Canola and Olive Oil Blend, Lime, Green Onion, Onion, Oyster Sauce, Light Soy Sauce, Garlic, Ginger, Sugar, Fish Sauce, Kosher Salt, Curry Powder, Black Pepper

Contains eggs, fish, shellfish, wheat, soybeans.

Reviews

4.3

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Based on 1300 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Shawn · 08/29/25

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About Stacy Bareng

Chef Stacy Bareng takes people on a culinary exploration through extraordinary cuisine. Hailing from a Filipino immigrant family, Bareng's passion for food was ignited by helping her grandma and mother grow organic vegetables, raise livestock, and cook authentic farm-to-table Filipino cuisine. After graduating from Le Cordon Bleu with a specialization in French, Italian, and Mediterranean cuisine, Bareng worked her way up in hotel kitchens honing her skills. At ever-popular The Tasting Kitchen, she worked directly with James Beard-nominated Casey Lane as a sous chef, mastering whole animal butchery and pasta making while learning to channel her creative process. After pursuing side projects, Bareng became chef de cuisine for Viale dei Romani, a coastal Italian restaurant named "one of the biggest openings of 2018" nationally by Food & Wine Magazine while under her supervision. She then returned to San Luis Obispo as executive chef at Cass House Grill, a true farm-to-table restaurant under consultant/mentor, Julie Simon. Needing a return to Los Angeles, Bareng worked along two-Michelin-starred chef Josiah Citrin to relaunch Melisse before the pandemic started. Bareng enjoys applying all her technique and experience to the cuisine of her childhood, so expect Filipino comfort food such as lumpias, pancit, and adobo with a Californian-Angeleno flair.

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