KONA’S RICE

This will be a work in progress because I am trying to duplicate a dish I had in Dallas at Kona Grill. They serve it with fish tacos, and as much as I like fish tacos, the rice is why I always order them whenever Lauren and I take a break from shopping at Northpark Mall. We managed to get the young waitress to tell us the unusual flavor was due to soy sauce and oyster sauce, and we could see the other ingredients. I have made it three times now, and Lauren and Matt think it's close.  If I ever get it perfect I will change the blog., but as it is, it doesn’t suck!

4 TB olive oil, divided
1 c. matchstick carrots, diced even smaller
2 stalks celery, finely diced
5 green onions, diced and whites separated from the tops
1 thick slice of ham (about 1/3”), cut in ¼” squares
1-1/2 c. Basmati  rice
4 c. low sodium chicken broth
Oyster sauce, about ½ of a 9 oz. bottle*
8 oz. can pineapple tidbits (or more), drained
½ lb. shrimp, sliced in half lengthwise and then cut into ¾” pieces
Lite (low sodium) soy sauce, about 5 strong shakes*

In a 4 qt sauce pan heat 2 TB of the oil. Add the celery and sauté about 5 minutes, or until beginning to soften. Add the carrots, onion whites, and ham and sauté another couple minutes. Stir in the rice and oyster sauce; add the chicken broth and bring to a boil. Once it is boiling, put the lid on and turn the heat to low to simmer the rice about 20 minutes, or until all of the liquid is gone.

In a very large nonstick pan heat the remaining oil. Quickly saute the shrimp until they begin to turn pink.  Add the pineapple, green onion tops and soy sauce. Stir in the rice mixture. Taste and possibly add more oyster or soy sauce.

*Be sure to use low-sodium chicken broth and lite soy since it is lower in sodium; otherwise the dish will taste too salty.   Also the Basmati rice is much better for this recipe than long grain; the grains stay separate instead of puffing up and sticking together like long grain rise does.