Hawaiian Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
30 mins
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Servings
5
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Course
Main Course
Hawaiian Fried Rice
Description
This Hawaiian Fried Rice recipe begins by simmering rinsed jasmine rice in a mix of coconut milk, coconut water, and salt, infusing the grains with a subtle coconut flavor and creamy texture. After resting off the heat, the rice is set aside while vegetables and proteins are sautéed.
Olive oil and sesame oil are used to sauté diced red bell pepper and the lighter green parts of green onions until tender. Minced garlic and fresh ginger are added to build aromatic depth, followed by diced ham and fresh pineapple to introduce savory and sweet contrast. These ingredients cook through briefly before being pushed aside in the pan.
Eggs are scrambled in the cleared pan space and then combined with the rice, green onion greens, and cilantro. Soy sauce is drizzled in to season and bring everything together. The final dish delivers a tender, aromatic rice with balanced sweetness from pineapple and rich umami from ham and soy sauce, complemented by hints of coconut and fresh herbs. It can be served warm, optionally with sriracha for spice.
Ingredients
- 1 1/3 cups jasmine rice rinsed well and drained well
- 1 1/4 cups coconut milk
- 1 1/4 cups coconut water or water
- 1/4 tsp salt
- 1 1/2 Tbsp olive oil divided
- 1 tsp sesame oil divided
- 1 red bell pepper diced (1 1/4 cups
- 1/3 cup green onion light portion, sliced
- 2 tsp garlic 2 cloves, minced
- 2 tsp fresh ginger peeled and minced
- 2 cups ham diced
- 2 cups pineapple diced fresh
- 3 egg large
- 1/2 cup green onion green portion, sliced
- 3 Tbsp cilantro fresh, minced
- 1 Tbsp soy sauce or more to taste
Instructions
- In a medium saucepan bring coconut milk, coconut water and salt to a boil over medium-high heat.
- Add in rice, cover and reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
- Remove rice from heat and let rest off heat 10 minutes.
- While rice is resting, heat 1 Tbsp olive oil and 1/2 tsp sesame oil in 12-inch (and deep) skillet or saute pan over medium-high heat.
- Add bell pepper and light green onions to skillet and saute until peppers are tender, about 4 minutes.
- Stir in garlic and ginger, then toss in ham and pineapple and let cook until heated through, about 1 minute.
- Scoot everything in pan to one far side. Add remaining 1/2 Tbsp olive oil and 1/2 tsp sesame oil to now empty side of skillet.
- Add eggs, season lightly with salt and scramble and cook until just set.
- Add in rice, green portion of green onions and cilantro and drizzle in soy sauce and toss everything.
- Serve warm with sriracha if desired.
User Reviews
Overall Rating
5
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