Hawaiian Fried Rice is the perfect island-inspired dish for your next family dinner. It can stand alone or can be served with Hawaiian Chicken. You will not want to miss this combination of ginger, garlic and pineapple. Let’s eat!
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Key to Success #1 – Sesame Oil is the key. No substitutions.
The key to a good fried rice is the sesame oil.
It adds so much flavor to your rice and you’ll definitely notice the difference if you leave it out.
You could use a combination of sesame oil and another mildly flavored oil, such as canola oil or olive oil, if you’d prefer.
If using a combination of oils, I’d suggest adding the sesame oil at the end of the recipe when you add the soy sauce and srirache.
Key to Success #2 – Use Cold White Rice.
This Hawaiian Fried Rice is a great recipe to make with leftover rice.
If you don’t have leftover rice, you’ll want to cook the rice in advance then refrigerate it until you’re ready to make your Fried Rice.
Using cold rice will help ensure that your Hawaiian Fried Rice doesnt turn out mushy.
The colder the better.
If you can make your white rice a day or two in advance, that would be ideal.
If you need to use fresh rice, your dish is not doomed.
Just take extra care when stirring the rice to make sure you are not mashing the grains.
Key to Success #3 – Add Pineapples and Scallion Greens Off Heat.
The last thing you’ll add to your Hawaiian Fried Rice is the pineapples and the green part of the scallions.
You don’t want the heat to cause the pineapples to get soggy or the scallions to wilt.
Speaking of the pineapples, you can use pineapple tidbits or pineapple chunks from a can or you can use fresh pineapple chunks in this recipe.
I prefer the pineapple tidbits because I can get a little pineapple in every bite.
Pin this Hawaiian Fried Rice recipe to your favorite Chinese Food Board or your Hawaiian recipe board.
- 5 Tbsp sesame oil, divided
- 1 cup chopped ham
- 2 red bell peppers, stemmed, seeded and cut into 1/2-inch pieces
- 6 scallions, white parts minced, green parts cut into 1/2-inch pieces
- 1 small onion, sliced thin
- 3 cloves garlic
- 1 tsp grated ginger
- 4 cups cooked white rice, cold
- 2 large eggs
- 3 Tbsp soy sauce
- 1 Tbsp srirache sauce
- 1 can (22 oz) pineapple tidbits, drained
- In large skillet, heat 2 tablespoons sesame oil over medium-high heat. Add ham, bell pepper, scallion whites and onion. Cook, stirring occasionally, until ham is browned and vegetables are softened, about 8-10 minutes.
- Stir in garlic and ginger and cook another 30 seconds.
- Add white rice and cook, stirring only occasionally, until rice is warmed through.
- Move rice to once side of the skillet and add 1 tablespoon of sesame oil to the other side. Heat oil then add eggs. Scramble eggs and cook until set, about 1 minute.
- Add soy sauce, srirache sauce, and the remaining 2 tablespoons sesame oil. Stir constantly for 1 minute until rice is well-coated.
- Remove from heat and stir in pineapple and scallion greens.
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Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 325Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 75mgSodium: 735mgCarbohydrates: 36gFiber: 2gSugar: 3gProtein: 10g
Nutrition Information Provided For Educational and Informational Purposes Only.