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.

Course Main Course, Side Dish

Cuisine Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings (1 cup each)

Calories 279kcal

Author Meggan Hill

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 peeled, halved, and thinly sliced
6 scallions thinly 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 eggs
2 cups fresh pineapple cut into 1/2-inch pieces

US Customary - Metric

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.

Video

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 c. each, maybe more depending on the size of your vegetables).
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition