Hawaiian Fried Rice balances savory chopped ham and soy sauce with sweet pineapple tidbits, red bell pepper, onion, and softly scrambled eggs. The ingredients cook in one large skillet or wok, with sesame oil and green onions supplying the final aromatic notes.
The recipe serves 8 and records 10 minutes of preparation, 20 minutes of cooking, and 30 minutes total. Having the ham and vegetables chopped, three eggs beaten, and cooked rice ready before the wok heats keeps the six-step method moving in order.
Hawaiian Fried Rice Ingredients
Main Ingredients: 1½-2 cups ham, chopped; 1 small white onion, chopped; 1 red bell pepper, seeded and chopped; 1 tablespoon vegetable oil; 3 large eggs, lightly beaten; 3 cups cooked rice; 1 cup pineapple tidbits; 1 tablespoon sesame oil; 2-3 tablespoons soy sauce (adjust to taste); 2 tablespoons green onions, chopped (optional, for garnish).
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How to Make Hawaiian Fried Rice
- Prepare the cooking surface: Preheat a large skillet or wok over medium heat. A well-seasoned wok or a large non-stick skillet works best for fried rice as it provides plenty of surface area and prevents sticking. Allow the pan to heat thoroughly before adding any ingredients.
- Cook the meat and vegetables: Add the tablespoon of vegetable oil to the hot pan and swirl to coat the surface. Add the chopped ham, diced white onion, and chopped red bell pepper to the skillet. Stir-fry these ingredients together for about 5-7 minutes, until the vegetables have softened and the ham is lightly browned on the edges.
- Cook the eggs: Using your spatula, push the ham and vegetable mixture to one side of the pan to create an empty space on the other side. Pour the lightly beaten eggs into this empty space. Allow them to cook briefly, then use your spatula to scramble them until they're just set but still moist, about 1-2 minutes. Once the eggs are cooked, mix them together with the ham and vegetable mixture.
- Add rice and pineapple: Add the cooked rice and pineapple tidbits to the skillet with the ham, vegetable, and egg mixture. If using cold leftover rice, use your spatula to break apart any clumps as you add it to the pan. Stir gently to combine all ingredients evenly, allowing the rice to heat through.
- Season the fried rice: Drizzle the sesame oil and soy sauce over the rice mixture. Start with the lower amount of soy sauce and adjust to taste after mixing. Stir-fry everything together for about 3-5 more minutes, until all ingredients are well combined and heated through. The rice should be evenly coated with the seasonings and have some light browning for optimal flavor.
- Garnish and serve: Remove the pan from heat. If using, sprinkle the chopped green onions over the top of the fried rice for a pop of color and fresh flavor. Serve the Hawaiian fried rice immediately while hot, either as a main dish or as a flavorful side.
For storage details after serving, the USDA leftovers and food safety guidance.
Heat a Wide Cooking Surface
Preheat a large skillet or wok over medium heat before adding anything. A broad hot surface provides room for moisture to escape and lets the ham and vegetables contact the pan. Crowding a small pan encourages steaming instead of the light browning described in the method.
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Brown Ham with the Vegetables
Add 1 tablespoon vegetable oil, then stir-fry 1½–2 cups chopped ham, 1 small chopped white onion, and 1 chopped seeded red bell pepper for 5–7 minutes. The vegetables should soften while the ham picks up lightly browned edges. No pineapple or rice enters yet.
Scramble Exactly Three Eggs
Push the ham-and-vegetable mixture to one side rather than removing it. Pour exactly 3 lightly beaten large eggs into the open area, let them begin to set, and scramble for 1–2 minutes until still moist. Then combine the curds with the contents of the pan.
Add Rice and Pineapple Together
Add 3 cups cooked rice and 1 cup pineapple tidbits after the eggs are set. Break up cold rice clumps with the spatula while folding gently. Distribute the pineapple throughout so the sweet pieces are present across eight servings rather than gathered in one area.
Season from the Lower Amount
Drizzle in 1 tablespoon sesame oil and begin with 2 tablespoons soy sauce. Stir-fry for 3–5 minutes until the rice is heated, coated, and lightly browned. Taste before using the third tablespoon because ham and soy sauce both contribute salt.
Use Green Onion as the Finish
Remove the wok from the heat before sprinkling on the optional 2 tablespoons chopped green onions. Their fresh flavor and color are most noticeable when they are not fried for several minutes. Serve the rice immediately as a main dish or flavorful side.
Store and Reheat Safely
The recorded guidance says the dish keeps for 3–4 days in the refrigerator. Cool leftovers promptly in a shallow container, keep them covered, and reheat a portion until fully hot. A skillet can restore some surface texture; a microwave offers a quicker option.
Recorded Recipe Tips
- For the best texture, use rice that has been cooked and cooled - day-old leftover rice is ideal.
- You can substitute the ham with spam, chopped into small cubes, for a more traditional Hawaiian flavor.
- Feel free to add other vegetables like peas, carrots, or bean sprouts for extra nutrition and color.
- This dish keeps well in the refrigerator for 3-4 days and can be quickly reheated in a skillet or microwave.
Equipment Checklist
Prepare the required tools before starting: Large skillet or wok, Wooden spoon or spatula, Cutting board, Sharp knife, Measuring cups and spoons, Small bowl (for beating eggs). Keeping the setup ready supports the stated sequence and prevents avoidable delays.
Conclusion
Preheat a large skillet or wok over medium heat. A well-seasoned wok or a large non-stick skillet works best for fried rice as it provides plenty of surface area and prevents sticking. Allow the pan to heat thoroughly before adding any ingredients. Add the tablespoon of vegetable oil to the hot pan and swirl to coat the surface. Add the chopped ham, diced white onion, and chopped red bell pepper to the skillet. Stir-fry these ingredients together for about 5-7 minutes, until the vegetables have softened and the ham is lightly browned on the edges. Using your spatula, push the ham and vegetable mixture to one side of the pan to create an empty space on the other side. Pour the lightly beaten eggs into this empty space. Allow them to cook briefly, then use your spatula to scramble them until they're just set but still moist, about 1-2 minutes. Once the eggs are cooked, mix them together with the ham and vegetable mixture. Add the cooked rice and pineapple tidbits to the skillet with the ham, vegetable, and egg mixture. If using cold leftover rice, use your spatula to break apart any clumps as you add it to the pan. Stir gently to combine all ingredients evenly, allowing the rice to heat through. Drizzle the sesame oil and soy sauce over the rice mixture. Start with the lower amount of soy sauce and adjust to taste after mixing. Stir-fry everything together for about 3-5 more minutes, until all ingredients are well combined and heated through. The rice should be evenly coated with the seasonings and have some light browning for optimal flavor. Remove the pan from heat. If using, sprinkle the chopped green onions over the top of the fried rice for a pop of color and fresh flavor. Serve the Hawaiian fried rice immediately while hot, either as a main dish or as a flavorful side.
Frequently Asked Questions
- → What kind of rice works best?
Use 3 cups cooked and cooled rice; day-old leftover rice gives the best separated texture.
- → How many eggs go into Hawaiian Fried Rice?
Use exactly 3 large eggs, lightly beaten and scrambled in an open side of the wok.
- → When should I add the pineapple?
Add 1 cup pineapple tidbits together with the cooked rice after the eggs are set.
- → How long will leftovers keep?
The recorded guidance says 3–4 days in the refrigerator; reheat each portion until fully hot.