Hawaiian Fried Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 servings (1 cup each)
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Calories
279 kcal
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Course
Side Dish, Main Course
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Cuisine
Asian
Hawaiian Fried Rice
Description
This fried rice uses leftover cold rice as its base, allowing grains to separate and fry evenly. The ham provides a smoky, salty element, paired with fresh vegetables like bell pepper and onion softened in olive oil. Fresh garlic and grated ginger add aromatic depth, while pineapple brings sweetness and moisture.
Eggs are cooked separately in the pan and mixed into the rice for added richness and texture. The combined mixture is finished with a sauce made from soy sauce, toasted sesame oil, and customizable sriracha to add mild heat. The scallion greens are added for a fresh, crisp finish.
This recipe yields about eight generous servings and can be easily customized by swapping ham with leftover chicken or adjusting the sauce for a teriyaki twist. Components can be prepped ahead of time, with the sauce stored refrigerated for a few days.
The recipe suggests peeling ginger using a spoon for ease and freezing extra ginger to grate as needed. For best texture, use cold leftover rice or prepare rice in advance and cool thoroughly before frying.
Ingredients
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- sriracha to taste (see note 1)
For the fried rice:
- 3 tablespoons olive oil divided
- 1 cup ham chopped
- 1 red bell pepper stemmed, seeded, and cut into 1/2-inch pieces
- 1 small onion halved and thinly sliced
- 6 scallions sliced, white and green parts divided
- 3 cloves garlic minced
- 1 tablespoon ginger grated (see note 2, fresh
- 4 cups rice cold (see note 3, cooked
- 2 large egg
- 2 cups pineapple cut into 1/2-inch pieces, fresh
Instructions
- To make the sauce, in a small bowl, whisk together soy sauce, sesame oil, and Sriracha to taste (I like 1 tablespoon). Set aside.
- In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil until just smoking. Add ham, bell pepper, onion, and scallion whites, and cook until softened and lightly browned, about 7 to 9 minutes. Stir in garlic and ginger, and cook until fragrant, about 30 seconds. Transfer to a plate and set aside.
- In the same skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add rice and cook, breaking up clumps with spoon, until heated through, about 3 minutes.
- Push rice to one side of skillet and add remaining 1 tablespoon oil to the empty side of skillet. Heat oil until shimmering. Add eggs to the oiled side of skillet and cook until set, about 30 seconds, while stirring occasionally.
- Stir eggs and reserved ham mixture into rice. Add soy sauce mixture and stir together until evenly coated. Remove from heat, stir in pineapple and garnish with scallion greens.
Notes
- Adjust sriracha amount for desired spiciness or omit entirely for mild flavor.
- Peel fresh ginger with a spoon and freeze extra ginger for later grating.
- Cold leftover rice works best for proper texture in fried rice.
- Recipe yields about 8 servings; portions are approximately 1 cup each.
- Store leftovers covered in the refrigerator for up to 4 days.
- Sauce can be prepared up to 3 days ahead and refrigerated.
- Ham and vegetables can be chopped in advance to save time.
- Leftover chicken can substitute ham for a variation.
- For a teriyaki flavor, use a homemade teriyaki sauce instead of the given sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 279kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 649mg | 27% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 43mg | 48% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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