Hawaiian Fried Rice

Sweet juicy pineapple mixed with savory ham creates the perfect balance in this colorful fried rice that's become my go-to weeknight dinner. The tropical twist transforms ordinary leftover rice into something special that disappears quickly at my family table. I stumbled onto this recipe years ago trying to use up Easter ham leftovers and it's been requested consistently ever since.

My husband was initially skeptical about fruit in his fried rice until he took that first bite. Now he suggests making extra ham specifically so we'll have leftovers for this dish. Last summer when my sister visited with her picky teenagers, I made this as a last-minute dinner option and was shocked when they both asked for seconds. There's something about this combination that just works magic.

Ingredients

Cold leftover rice - Using day-old rice makes all the difference in texture. Fresh rice tends to clump and become mushy, while refrigerated rice maintains perfect separation during cooking.

Diced ham - The slight saltiness and smoky flavor create the foundation of this dish. I've found that smaller dice incorporates better throughout the rice than larger chunks.

Fresh pineapple - While canned tidbits work fine, fresh pineapple elevates this dish with brighter flavor. Just make sure to drain it well to prevent soggy rice.

Sesame oil - This finishing touch brings that distinctive nutty aroma that makes homemade fried rice taste authentic. A little goes a surprisingly long way.

Colorful vegetables - The red bell pepper adds beautiful color contrast and slight sweetness that complements the pineapple perfectly.

I've always had a soft spot for Hawaiian pizza despite how controversial it seems to be. This rice dish captures those same flavors but in a way that converts even the staunchest pineapple-on-savory skeptics. The first time I brought this to a potluck, three different people asked me for the recipe before the night was over - always a good sign!

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Step-by-Step Instructions

Prep organization

Having everything chopped and ready makes the actual cooking process quick and seamless without anything burning.

Rice preparation

Breaking apart cold rice with your fingers before adding prevents clumping and ensures even distribution of flavors.

Layered cooking

Starting with ham and vegetables develops a flavor base that infuses the entire dish.

Egg technique

Creating a well in the center for scrambling eggs incorporates them perfectly throughout without overcooking.

Controlled heat

Maintaining medium-high heat creates those desirable crispy bits without burning the ingredients.

Sauce distribution

Adding soy sauce around the edges of the pan rather than directly in the center allows it to sizzle and develop more complex flavor.

Gentle folding

Using a lifting and turning motion rather than stirring preserves the rice texture and prevents mushiness.

When I first experimented with this recipe, I made the rookie mistake of using freshly cooked rice that turned to mush almost immediately. Once I switched to day-old refrigerated rice, the texture improved dramatically. I've also learned through several attempts that less stirring creates those delicious crispy bits everyone fights over. My mother-in-law watched me make this last Christmas and claimed I had "the touch" with fried rice - I didn't tell her how simple it actually is!

Perfect Companions

Serve this colorful rice in a large shallow bowl garnished with extra green onions and a few sesame seeds for visual appeal. For a complete meal, pair with grilled teriyaki chicken skewers or simply add a fresh green salad dressed with rice vinegar and sesame oil. During summer gatherings, I've served smaller portions in hollowed-out pineapple halves for a fun presentation that always gets compliments. The slight sweetness also makes it an unexpected but perfect partner for spicy dishes like Sriracha-glazed chicken.

Tasty Variations

Switch things up by using bacon instead of ham and adding a drizzle of maple syrup for a breakfast-inspired version that works beautifully for brunch. Seafood lovers in my family enjoy it with small cooked shrimp substituted for the ham, while keeping all the other tropical elements. Add diced jalapeños and a drizzle of sweet chili sauce for those who enjoy heat with their sweet-savory combinations. When cooking for vegetarian friends, I skip the ham and add edamame or cashews for protein while keeping the pineapple star of the show.

Keeping Fresh

Store leftover fried rice in covered containers in the refrigerator for up to three days - though it rarely lasts that long in my house. For best results when reheating, add a tiny splash of water and warm in a skillet rather than microwave to maintain texture. If meal prepping for the week, slightly undercook the vegetables initially so they don't become too soft when reheated. This dish actually improves with a day in the refrigerator as flavors meld together beautifully.

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I've been making this Hawaiian fried rice for nearly ten years now, and it's evolved from a simple leftover solution to one of our family's most beloved meals. There's something about the combination of sweet pineapple, savory ham, and aromatic sesame oil that feels both comforting and special at the same time. While traditional fried rice will always have its place, this island-inspired version brings a little sunshine to the dinner table even on the dreariest winter evenings. Sometimes the best recipes are the ones that happen when you're simply trying to use what's in the fridge!

Frequently Asked Questions

→ Can I use leftover rice for this recipe?

Absolutely! In fact, day-old leftover rice is ideal for fried rice as it's drier and less sticky than freshly cooked rice. This helps the grains stay separate during stir-frying and absorb the flavors better. If you don't have leftover rice, freshly cooked rice will work too - just spread it on a baking sheet to cool and dry out slightly before using.

→ What type of ham works best in Hawaiian fried rice?

Any cooked ham works well in this recipe. Leftover holiday ham, deli ham, or even Canadian bacon are all excellent choices. For a more authentic Hawaiian touch, you could use Spam (cut into small cubes and lightly fried first) which is very popular in Hawaiian cuisine.

→ Can I add other vegetables to this fried rice?

Definitely! This recipe is very adaptable. Consider adding frozen peas, carrots, broccoli florets, or bean sprouts. Just make sure harder vegetables are cut small enough to cook quickly. Frozen mixed vegetables work great too - just add them with the rice to warm through.

→ What can I substitute for pineapple if I don't have any?

While pineapple gives this dish its signature Hawaiian flavor, you could substitute with diced mango or even mandarin orange segments for a different but still sweet tropical note. If you prefer to skip the fruit entirely, the dish will still be delicious, just more like a traditional ham fried rice.

→ Is there a vegetarian version of Hawaiian fried rice?

Yes! You can easily make this vegetarian by omitting the ham and adding extra vegetables or tofu. For a similar savory flavor profile, try using diced firm tofu marinated in a mixture of soy sauce, liquid smoke, and a touch of maple syrup before frying, which will give a ham-like flavor.