Leftover Poke Breakfast

Note:  for those who do not know, poke, pronounced poh-kay, is cubed seafood, usually raw yellowfin tuna (ahi), salmon, or cooked octopus (tako) that is mixed with seasonings, sauces, and/or toppings like chopped onion or seaweed.  Poke in Hawaiian simply means "to slice or cut".

Recently Caroline's cousins Vi and Val were visiting the Big Island with their families, so we popped over for a couple of days.  After Val and her husband Rob picked us up from the airport, Rob offered to make us some quick breakfast with some leftover poke.  He had picked up this easy recipe when buying some poke (which he does every day when he visits the islands) and asked what to do with any leftovers.  He was told to cook in a frying pan for breakfast his leftover poke, leftover rice, and some eggs.  The combination was brilliant.

Shortly afterwards, we were in need of a quick dinner because I had an early hockey game, and so Caroline picked up some poke.  She intentionally got more than we needed, so the next morning we made the dish.  It took all of 5 minutes to cook in the pan, and all I did was toss in the poke and rice, then crack the eggs over the mixture.  While it was cooking, I was mixing the eggs in to make them scrambled.  Even though this is so simple, it is tasty as you mix the eggs and rice with the fish, and the spices and flavorings of the poke mean that you don't need to add anything more.

Close-up of final product.  The ahi did not get over cooked, helping the fantastic taste.