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Hawaiian Fried Rice
5 from 15 votes

Hawaiian Fried Rice

Hawaiian Fried Rice combines cold cooked rice stir-fried with ham, red bell pepper, onion, scallions, garlic, ginger, and pineapple pieces, all coated in a sauce of soy, sesame oil, and optional sriracha for heat. Eggs are scrambled into the mix, contributing to a hearty texture. The dish balances savory, sweet, and spicy flavors with a colorful presentation.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings (1 cup each)
Calories: 279 kcal
Course: Side Dish, Main Course
Cuisine: Asian

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

    Cup of Yum
  1. To make the sauce, in a small bowl, whisk together soy sauce, sesame oil, and Sriracha to taste (I like 1 tablespoon). Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 8 servings (1 cup each)

Amount Per Serving

Calories 279

% 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.