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5 from 1 vote

Hawaiian Fried Rice

The classic combination of sweet pineapple with salty ham is a winner in this traditional fried rice.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Chinese
Servings: 6 to 8
Author: Tricia


  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 ½ teaspoons dry Sriracha seasoning
  • 2 ½ tablespoons vegetable oil, divided
  • 1 cup chopped ham
  • 1 red bell pepper, seeds and ribs 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 fried rice recipe adapted from April/May 2013 Cook's Country Magazine