Name: Hawaiian Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2-3 tablespoons of vegetable oil; 1 tablespoon minced garlic; 1 cup of frozen pepper & onions medley (green/red/yellow peppers & onions); 2 cups of cooked rice (preferably cold, day-old rice works best); 1 cup of ham (leftover or cubed ham diced); 1 cup of fresh pineapple (diced* reserve ½ cup pineapple juice); 3 eggs (lightly beaten); 2-3 tablespoons of soy sauce (adjust to taste); ⅓ cup pineapple juice; 2 teaspoons of sesame oil; 1 tsp onion powder; 1 tsp garlic powder; salt and pepper (to taste); 2 green onions (thinly sliced); Optional: Yum-Yum sauce

Welcome to your newest kitchen adventure—Hawaiian Fried Rice! Imagine the sweet, tangy bite of pineapple mixed with savory ham and crispy rice, all brought together with a hint of soy and sesame. It’s like a tropical holiday on your plate. And the best part? It’s so easy to make, you’ll be whipping it up in no time.

Ingredients:

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

2-3 tablespoons of vegetable oil
1 tablespoon minced garlic
1 cup of frozen pepper & onions medley, green/red/yellow peppers & onions
2 cups of cooked rice (preferably cold, day-old rice works best)
1 cup of ham, leftover or cubed ham diced
1 cup of fresh pineapple, diced* reserve ½ cup pineapple juice
3 eggs, lightly beaten
2-3 tablespoons of soy sauce (adjust to taste)
⅓ cup pineapple juice
2 teaspoons of sesame oil
1 tsp onion powder
1 tsp garlic powder
salt and pepper, to taste
2 green onions, thinly sliced
Optional: Yum-Yum sauce

Instructions:

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté until it’s fragrant, about 1 minute, being careful not to let it burn.
Sauté the Veggies: Add the frozen peppers and onions medley to the skillet. Stir-fry until the vegetables are just tender and have developed some color, about 3-4 minutes. (soak up or drain excess water from the pan if you have any)
Add the Rice and Ham: Add in the cold rice and diced ham, breaking up any clumps of rice with a spatula. Let it cook, stirring occasionally, until the rice is heated through and starting to get crispy on some edges, about 5 minutes.
Cook the Eggs: Push the rice mixture to the sides of the skillet to create a well in the center. Pour the beaten eggs into the well and scramble them, mixing them into the rice once they’re mostly set.
Season the Fried Rice: Drizzle the soy sauce, sesame oil and reserve pineapple juice over the rice, tossing everything together to ensure the rice is evenly coated. Season with garlic powder, onion powder and salt and pepper to taste.
Add the Pineapple: Gently fold in the diced pineapple, cooking just until it’s heated through, about 2 minutes. Be careful not to overcook the pineapple to maintain its juicy, fresh flavor.
Garnish and Serve: Remove the skillet from the heat. Sprinkle the thinly sliced green onions over the top as a garnish. Give everything a final gentle stir to distribute the green onions. Serve with Yum-Yum sauce.
*Note: You can use canned pineapple chunks or you can slice a pineapple in half and core the centers and chop up the pineapple into pieces to cook in the fried rice. Then spoon the finished fried rice into the hollow pineapples as a festive way to serve the dish!

Storage and Reheating Instructions:

This fried rice keeps well in the fridge for up to 3 days or you can freeze it for up to 3 months.

For reheating, just zap it in the microwave or warm it in a skillet with a tiny bit of water or oil to bring back the moisture.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Yes! Cook it fully, let it cool, and store it in the fridge. When you’re ready to eat, just reheat. The flavors actually meld and deepen overnight, making it even more delicious.

Substitutions & Variations

Vegetarian? Skip the ham and add extra veggies or tofu.
No pineapple? Mango makes a great substitute.
Spice it up with a splash of sriracha or diced jalapeños.

Helpful Cooking Notes

Rice Tip: Cold, day-old rice isn’t just a suggestion—it’s a game-changer for texture.
Pineapple Hack: Fresh pineapple makes a difference, but canned works in a pinch. Just make sure to drain it well.
Customize: This dish is a canvas. Add your favorite veggies or protein to make it your own.

Try Some of our Other Favorite Rice Recipes

Hawaiian Fried Rice

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Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 414 kcal

Hawaiian Fried Rice is an easy-to-follow recipe, combining ham, pineapple, and rice. It's perfect for a quick, delicious meal.

INGREDIENTS

2-3 tablespoons of vegetable oil
1 tablespoon minced garlic
1 cup of frozen pepper & onions medley, green/red/yellow peppers & onions
2 cups of cooked rice, preferably cold, day-old rice works best
1 cup of ham, leftover or cubed ham diced
1 cup of fresh pineapple, diced* reserve ½ cup pineapple juice
3 eggs, lightly beaten
2-3 tablespoons of soy sauce, adjust to taste
⅓ cup pineapple juice
2 teaspoons of sesame oil
1 tsp onion powder
1 tsp garlic powder
salt and pepper, to taste
2 green onions, thinly sliced
Optional: Yum-Yum sauce

INSTRUCTIONS

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté until it’s fragrant, about 1 minute, being careful not to let it burn.
Sauté the Veggies: Add the frozen peppers and onions medley to the skillet. Stir-fry until the vegetables are just tender and have developed some color, about 3-4 minutes. (soak up or drain excess water from the pan if you have any)
Add the Rice and Ham: Add in the cold rice and diced ham, breaking up any clumps of rice with a spatula. Let it cook, stirring occasionally, until the rice is heated through and starting to get crispy on some edges, about 5 minutes.
Cook the Eggs: Push the rice mixture to the sides of the skillet to create a well in the center. Pour the beaten eggs into the well and scramble them, mixing them into the rice once they’re mostly set.
Season the Fried Rice: Drizzle the soy sauce, sesame oil and reserve pineapple juice over the rice, tossing everything together to ensure the rice is evenly coated. Season with garlic powder, onion powder and salt and pepper to taste.
Add the Pineapple: Gently fold in the diced pineapple, cooking just until it’s heated through, about 2 minutes. Be careful not to overcook the pineapple to maintain its juicy, fresh flavor.
Garnish and Serve: Remove the skillet from the heat. Sprinkle the thinly sliced green onions over the top as a garnish. Give everything a final gentle stir to distribute the green onions. Serve with Yum-Yum sauce.
*Note: You can use canned pineapple chunks or you can slice a pineapple in half and core the centers and chop up the pineapple into pieces to cook in the fried rice. Then spoon the finished fried rice into the hollow pineapples as a festive way to serve the dish!

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