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When I’m short on time, Hawaiian Fried Rice is my go-to weeknight fix. It turns cold rice and leftover meat into something folks actually look forward to. Sweet pineapple chunks and smoky ham in every bite, plus that punch from garlic and crunchy veggies. I always make a double batch since it makes awesome next day lunches too.
The first time I tossed this together was right before vacation, using whatever was left in the kitchen. Now my hardest-to-please eater always wants seconds. It’s a salty, savory, and little bit sweet meal that just works.
Tasty Ingredients
- Pineapple pieces: Toss in for little juicy bursts. Fresh is fantastic, but good canned pineapple gets the job done.
- Large eggs: Bring creaminess and a bit more protein. Crack 'em straight in—they get fluffy right in the pan.
- Cold cooked white rice: Day old is best. Rice won’t clump and gets crispy.
- Garlic: Everything wakes up with fresh, minced garlic. It’s sweeter than the stuff in a jar.
- Green onions: Slice up both the white and green parts for some zip and brightness.
- Ham: That smoky, meaty kick. Diced ham is handy but use leftover pork if you’ve got it.
- Red bell pepper: Toss in for crunch and a pop of color. Pick the brightest you find.
- Vegetable oil: Stops sticking and lets flavors shine through. Use something with no flavor, like canola.
- Hot sauce: Gives just enough spice. Sriracha works, but any favorite chili sauce is fine.
- Sesame seed oil: Adds a warm, toasty aroma. Get the pure toasted kind for max flavor.
- Low sodium soy sauce: Loads up on umami, not salt. Grab a good brand for depth.
Easy Step-by-Step
- Wrap It Up:
- Turn off the burner and gently fold in the pineapple and green tops from your onions. Try a bite and adjust spices if you want. Dish up right away so the pineapple stays fresh and bright.
- Bring It All Together:
- Toss the ham, red pepper, and garlic mix back in with the rice. Drizzle over the soy, hot sauce, and sesame oil. Mix well, cook a minute or two until steamy and blended.
- Scramble Eggs:
- Sweep all your fried rice over to one side in the skillet. Crack eggs into the empty spot. Wait just a few seconds for them to set, then scramble until they're fluffy but still soft.
- Fry Up the Rice:
- Drizzle your skillet with some new vegetable oil. Toss in the cold rice, breaking any clumps apart. Stir and flip for about eight minutes until hot and it picks up a little color.
- Get the Ham and Garlic Golden:
- Stir in diced ham and the white ends of your green onions. Cook a couple minutes so the ham browns. Toss in garlic and keep it moving for a minute until the smell hits. Spill everything into a bowl and set it aside.
- Sauté Veggies:
- Drop diced red bell pepper into a hot, roomy non-stick skillet with a splash of oil. Stir for five to seven minutes until they’re still crisp but browning a bit at the tips.
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I’m always reaching for fresh pineapple—it’s the real star for me. Every bit is sweet but can be tangy too. My mom was all about canned pineapple back then but once I tried fresh, there was no going back. It really flips a regular meal into something awesome for the whole family.
Storing Leftovers
Pop leftovers in an airtight box, and they’ll last up to four days in the fridge. Reheat in a hot skillet or go the easy route and use the microwave. If it’s looking dry, add just a splash of water to perk it right up.
Easy Swaps
No ham in the fridge? Any cooked meat will do—chicken or shrimp both fit right in. Out of pineapple? Chop up mango for a similar hit of sweetness. Brown rice or even cauliflower rice works instead of white. Swap tamari for soy sauce if you need it gluten free.
How to Serve
Dish up this fried rice for a speedy main meal, maybe with a side of crunchy cucumber slices or simple slaw. Sometimes I make it for brunch, topping with a crispy fried egg. Offer extra hot sauce in little bowls—trust me, it disappears fast.
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Island Inspiration
This fried rice twists island flavors into a globetrotter’s favorite. Ham, pineapple, and fluffy rice came together in Hawaii thanks to what’s easy to find there. The meal’s a tasty reminder that different food traditions blend perfectly on the islands.
FAQs About the Recipe
- → Which rice gives the best result here?
Day-old cooked rice straight from the fridge works the best, since it fries up nicely and won’t get soggy in the pan.
- → Is it okay to use something besides ham?
Definitely—try tossing in chunks of leftover chicken, shrimp, or even cubes of tofu for a different spin and plenty of protein.
- → How do I stop fried rice from getting wet or sticky?
Cold rice from yesterday is key for keeping everything fluffy. Keeping the heat high as you stir-fry helps the grains stay separate, too.
- → Should I use fresh pineapple, or is canned alright?
Either will taste great—fresh makes it zingier, while canned is simple to toss in and adds easy sweetness.
- → What if I want to add more veggies?
Go for it! Extra veggies like corn, peas, or carrots work awesome and make your fried rice even more colorful and filling.
- → Do I have to use both sesame oil and veggie oil?
Using sesame gives tasty, toasty notes, and regular oil keeps things from burning when you crank up the heat. Mixing them is a simple way to get both benefits.