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A skillet full of Hawaiian fried rice.

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings (1 cup each)
Calories 279kcal


For the sauce:

For the fried rice:


  • 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.



  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).


Serving: 1cup | Calories: 279kcal | Carbohydrates: 31g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 649mg | Potassium: 234mg | Fiber: 2g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 43mg | Calcium: 35mg | Iron: 1mg