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Veggie Fried Rice

August 26, 2019

This was the featured recipe at the We Grow Hawaiʻi Youth Garden Conference hosted by Island Pacific AcademyʻIolani SchoolKamehameha SchoolsBlue ZonesHawaiʻi Farm to School Hui, and KHF's ʻĀINA In Schools program. Students worked in teams to prepare a healthy brunch using farm-fresh local produce donated by Aloun Farms. This Veggie Fried Rice was a hit!


  • 1-2 cups cabbage, rough chopped
  • 1/2 cup sweet onion, chopped
  • 1/2 cup raisins, chopped
  • 2-3 garlic cloves, minced
  • 1/4 cup green onion, chopped
  • Handful of cilantro, chopped (optional)
  • Handful of Thai basil, chopped
  • 3 tbsp. curry powder
  • Cooking oil of choice 


  1. Chop vegetables into even-sized chunks.
  2. Add oil to a hot wok or nonstick skillet and allow to heat.
  3. Add fibrous vegetables (like cabbage and onions) to oil and toss until cooked, set aside.
  4. Add rice, garlic, and curry powder into hot pan, re-oil as needed. Toast until crisp, stirring occasionally to cook evenly.
  5. When rice is your desired texture add all ingredients (cilantro, basil, raisins, and cooked veggies) and combine.
  6. Salt to taste.