5.0 from 15 votes
Hawaiian Fried Rice
Hawaiian Fried Rice is neither Hawaiian nor Chinese, but it's definitely delicious! Salty ham and sweet pineapple make an addictive combination, and dinner is done in 20 minutes or less.
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 fresh ginger grated (see note 2)
- 4 cups cooked rice cold (see note 3)
- 2 large eggs
- 2 cups fresh pineapple cut into 1/2-inch pieces
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.
Cup of Yum
Notes
- Sriracha: Add more for spicy fried rice or omit entirely.
- Ginger: To peel fresh ginger, use the tip of a spoon to scrape off the peel. You can store any extra ginger in the freezer. Whenever you need some, grate the amount you need and return the rest to the freezer.
- Rice: Put your leftover rice to use (cold rice works best).
- Yield: This recipe makes 8 generous servings (about 1 cup each, maybe more depending on the size of your vegetables).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The sauce can be made up to 3 days in advance (store covered in the refrigerator). The ham and vegetables can be chopped the day before. And, cold leftover rice works best.
- Chicken: Substitute leftover chicken for the ham if that's what you have.
- Teriyaki sauce: For a teriyaki twist on this non-classic dish, try my homemade teriyaki sauce recipe (it's ready in about 15 minutes).
Nutrition Information
Serving
1cup
Calories
279kcal
(14%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
649mg
(27%)
Potassium
234mg
(7%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
650IU
(13%)
Vitamin C
43mg
(48%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (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.