Hawaiian Fried Rice ~ the classic combination of sweet pineapple with salty ham is a winner in this traditional fried rice. Loaded with vegetables, you’ll love this easy meal and may find yourself enjoying leftovers for breakfast!
We have one of those refrigerators with the big freezer drawer on the bottom. I love it, especially since I’m not very tall. I can actually find things buried in the bottom with ease. However, it feels a little like dumpster diving when I go in search of items that may have been missed. Thus is the story of the leftover Christmas ham. I portioned it out into single servings and bagged it up for my husband to grab and go to the office for lunch. Unfortunately (for him) he forgot about the ham, and so did I. So when I found it well preserved in the bottom of the drawer, I knew it was immediately going in this fried rice!
This recipes makes a big skillet full of Hawaiian Fried Rice and since it’s so filling, we were able to enjoy it for several days. Traveling husband even took some to work for his lunch too. This made him very happy since he thought he’d missed his opportunity for a ham filled lunch! My husband does love a good ham.
The sweet pineapple is fabulous in this dish especially when combined with a sauce of fresh ginger, garlic, and my favorite dry Sriracha seasoning. If you have a rice cooker, this is a breeze. Cold rice is better for making fried rice, so make it the day before and you’re almost done. Substitute deli ham if you can’t find any in the bottom of your freezer, it’s all good! Once you have your rice ready and the vegetables prepped, this one skillet meal comes together in 15 minutes.
Don’t forget to PIN to your favorite Easy Dinner Board!
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 1/2 teaspoons dry Sriracha seasoning
- 2 1/2 tablespoons vegetable oil, divided
- 1 cup chopped ham
- 1 red bell pepper, seeds removed, chopped
- 6 scallions, white parts minced and green parts cut into 1/2-inch pieces, divided
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 4 cups cooked long-grain white rice, cold
- 2 large eggs, whisked
- 1 cup pineapple chunks, about 1/2-inch in size
- 1 cup frozen peas
In a small bowl, combine the soy sauce, sesame oil and Sriracha seasoning. Set aside.
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. Add the ham, bell pepper, scallion whites, and onion and cook until starting to brown, about 9-10 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Remove the vegetables from the skillet to a plate and keep warm.
Heat 1 tablespoon of the remaining oil in the skillet. Add the rice and cook, until the clumps are broken up and the rice is heated through, about 5 minutes.
Push the rice to the sides of the skillet, leaving a hole in the center. Add the remaining 1/2 tablespoon of oil and then add the eggs. Cook the eggs until set, then stir until cooked through. Stir to combine the eggs and rice, then add the reserved vegetables. Pour the soy sauce mixture over the rice and stir until combined.
Remove from the heat and add the pineapple and green scallion pieces. Serve and enjoy!
Base recipe adapted from April/May 2013 Cook's Country Magazine
If you don’t have a rice cooker – check out our favorite by clicking on the photo:
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Pineapple is such a wonderful, delicious treat and very affordable too. We love it on pizza (my favorite!), in Pineapple Salsa, Pineapple Pound Cake and these yummy Coconut Pineapple Popsicles. This is a great time of year to try these super easy Grilled Pineapple Ham Kabobs ~ from She Wears Many Hats. And check out this brilliant Campfire Recipe for Cheesy Ham and Pineapple Sandwiches ~ from Well Plated. I’m making these next time we go camping! And here’s another creative recipe from Spend With Pennies for Hawaiian Pasta Salad – great for a picnic!
Are you ready for the weekend? Happy Mother’s Day to all the ladies out there who have ever mothered anybody, including fur children! Thanks so much for stopping by!