This recipe comes from The Hawaiian Homemaker’s Favorite Island Recipes, published in 1956.

• 1/2 cup chicken or pork, finely diced
• 1 can mushrooms
• 1 qt. cold, cooked rice
• 2 tbsp. peanut or salad oil
• 1-1/2 tbsp. onion, finely chopped
• 2/3 tbsp. shoyu
• 1 egg, well beaten
• pimento, green pepper

Fry meat lightly in oil, add mushrooms, green onion, rice and shoyu. Continue to cook over low heat 10 minutes. Add egg. Cook 5 minutes, stirring frequently. Drop bits of pimento and green pepper in bottom of custard cup or Chinese teacup, press in the hot rice and turn out on plate.