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.

Recipe ingredients

Ingredient 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).

Step-by-step instructions

1. 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 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.

Recipe tips and variations

• 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).

Baked Rice

Making Baked Rice in the oven is fast, foolproof, and fluffy. This easy 3-ingredient recipe is great for meal prep and freezer friendly, too.

40 minutes minutes

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Hawaiian Fried Rice

By Meggan Hill

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 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 8 servings (1 cup each)

Course Main Course, Side Dish

Cuisine Asian

Calories 279

5 from 5 votes

ReviewPrint

Ingredients 

US CustomaryMetric

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.

Recipe Video

Notes

1. Sriracha: Add more for spicy fried rice or omit entirely.
2. 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.
3. Rice: Put your leftover rice to use (cold rice works best).
4. Yield: This recipe makes 8 generous servings (about 1 cup each, maybe more depending on the size of your vegetables).
5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
6. 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.
7. Chicken: Substitute leftover chicken for the ham if that’s what you have.
8. 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

Serving: 1cupCalories: 279kcalCarbohydrates: 31gProtein: 9gFat: 13gSaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 649mgPotassium: 234mgFiber: 2gSugar: 6gVitamin A: 650IUVitamin C: 43mgCalcium: 35mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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