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This Hawaiian fried rice is my go-to for busy nights, turning odds and ends from the fridge into something seriously craveable. Sweet pineapple and smoky ham make every bite amazing, and garlic with crisp veggies keeps it all balanced. I nearly always make extra so there's lunch for tomorrow too.
I whipped this up the first time just to clear out leftovers, but now it's a regular request—even from the pickiest eaters at my place. It’s got salty, savory, and a pop of sweetness all together.
Tasty Ingredients
- Pineapple pieces: gives sweet juicy bursts—fresh is awesome, but canned works
- Large eggs: make it creamy and pack in some protein—scramble them right in the pan
- Cold cooked white rice: fries up best when it's a day old, prevents clumping
- Garlic: brings a sweet punch—fresh is much tastier than pre-minced stuff
- Green onions: add a pop of fresh flavor—use the green tops and the bulbs
- Ham: the smoky, meaty part—leftover roast pork or diced ham both do the trick
- Red bell pepper: crisp and colorful—pick ones that are firm and shiny
- Vegetable oil: stops sticking and lets other flavors pop—just go with a basic, neutral oil
- Hot sauce: brings a little kick—classic sriracha or your favorite spicy sauce
- Sesame seed oil: adds that nutty, toasty smell—a few drops of pure toasted oil is best
- Low sodium soy sauce: adds bold flavor without overload salt—go for a good one for nice balance
Simple Steps
- Finish and Serve:
- Turn off the burner. Gently fold in the pineapple and green onion tops. Taste and see if it needs more seasoning. It's at its best if you eat it right away so the pineapple stays tender.
- Combine Everything:
- Put the ham, bell pepper, and garlic mixture back in the pan with the rice and eggs. Pour in the soy, sesame oil, and hot sauce. Mix it all up and heat everything through for a minute or two.
- Scramble the Eggs:
- Scoot the rice to the side of the skillet. Crack the eggs directly onto the empty hot side, let them sit a few seconds, then scramble until set but still soft.
- Fry the Rice:
- Drizzle in the rest of your oil and add the cold rice. Stir and break up any chunks for about eight minutes until everything is hot and just a little browned.
- Brown the Ham and Aromatics:
- Toss diced ham and only the white parts of the green onion into the pan. Sauté until the ham gets crispy edges. Stir in garlic and fry until it starts to smell amazing, about a minute. Slide into a bowl and set aside.
- Sauté the Vegetables:
- In a big nonstick skillet on medium-high, add a good splash of oil and drop in your red pepper. Cook five to seven minutes, stirring, until it’s bright with a couple golden bits.
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I’m all about the fresh pineapple now. Those bright sweet bits make each spoonful extra special. My mom always used canned, but once I switched to fresh, there was no going back. It’s a total game changer for family meals.
Handy Storage
Pop leftovers in a sealed container and they'll keep fine in the fridge up to four days. Reheat in a hot skillet if you can, or the microwave is fine. If it seems dry, splash just a tad of water on top to revive it before warming.
Swap Options
No ham? Leftover chicken or shrimp works. Not a pineapple fan? Try chopped mango for the same kind of sweet bite. Like a heartier base? Brown rice is solid, or even cauliflower rice. And if you need gluten free, tamari works as a soy sauce swap.
Fun Ways to Serve
Serve this fried rice as a speedy main dish next to some crunchy cucumber slices or a simple cabbage salad. It can even take center stage at brunch—top with crispy fried eggs. People always scoop up extra hot sauce, so put out plenty.
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Island Inspiration
This Hawaiian fried rice borrows flavors from the islands, where ham, pineapple, and rice are everywhere. It's a tasty mashup from Hawaii's diverse food scene and shows how different tastes blend into something awesome.
Common Recipe Questions
- → Is cold rice really best for this?
Definitely. Using chilled white rice straight from the fridge helps it fry up fluffy instead of sticking together in a clump.
- → Can I swap ham out for something else?
Of course! Try chicken, tofu, or even shrimp if you want a new spin or different protein.
- → Any tips so my fried rice isn't wet?
Start with cold rice—leftover is awesome. And fry everything hot and quick, so the rice grains stay loose and drier.
- → Should I pick fresh or canned pineapple?
Either’s good. Fresh brings a zippy pop, but canned is super easy and adds lots of sweetness.
- → What else can I toss in?
Add in whatever! Try corn, carrots, or peas. They’ll make it more colorful and packed with veggies.
- → Why do I need both oils?
Vegetable oil can take the heat, so stuff fries well. A splash of sesame oil gives a delicious nutty flavor and smell.