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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:

  • 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 sliced thin
  • 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


  • 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 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.
  • In the same skillet, Heat remaining 1 tablespoon 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 heat remaining 1 tablespoon oil to empty side of skillet until shimmering. Add eggs to oiled side of skillet and cook until set, stirring occasionally, about 30 seconds.  
  • Stir eggs and ham mixture into rice. Stir in soy sauce mixture until evenly coated. Remove from heat and 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