Savor The Tropical Bliss With Hawaiian Fried Rice (Print version)
Sweet pineapple, smoky ham, eggs, vegetables, and cold rice stir-fried into a fast Hawaiian fried rice dinner.
# Ingredients:
For the fried rice
01 -
4 cups (about 650 g) cold cooked jasmine rice, preferably day-old
02 -
1 tablespoon neutral oil, such as canola or avocado oil
03 -
1 small yellow onion, diced
04 -
1 red bell pepper, diced
05 -
1 medium carrot, finely diced
06 -
2 cups (300 g) diced cooked ham
07 -
1 cup (165 g) pineapple chunks, drained and patted dry
08 -
3 cloves garlic, minced
09 -
2 teaspoons fresh ginger, minced
10 -
1/2 cup (70 g) frozen peas
11 -
3 large eggs, lightly beaten
12 -
3 tablespoons low-sodium soy sauce, plus more to taste
13 -
1 teaspoon toasted sesame oil
14 -
2 green onions, thinly sliced
15 -
Black pepper, to taste
# Instructions:
01 -
Break up any clumps in the cold rice. Dice the vegetables, ham, and pineapple before heating the pan so everything is ready to add quickly.
02 -
Heat the neutral oil in a large wok or 12-inch skillet over medium-high heat. Add onion, bell pepper, and carrot and cook for 4-5 minutes, stirring often, until slightly softened.
03 -
Add the diced ham and pineapple. Cook for 3-4 minutes, letting the pieces sit against the pan briefly so the ham browns and the pineapple loses extra moisture.
04 -
Stir in the garlic and ginger. Cook for 30-60 seconds until fragrant, keeping them moving so they do not burn.
05 -
Add the cold rice and frozen peas. Stir-fry for 3-4 minutes, breaking up clumps, until the rice is hot and the grains look separate and glossy.
06 -
Push the rice mixture to one side of the pan. Pour the beaten eggs into the empty side and cook until softly scrambled, then fold them through the rice.
07 -
Add soy sauce, toasted sesame oil, and black pepper. Toss for 1-2 minutes until evenly coated. Finish with sliced green onions and serve hot.
# Good to know:
01 -
Cold day-old rice gives the best texture.
02 -
Drain pineapple well before cooking to prevent soggy rice.
03 -
Use a wide hot skillet if you do not have a wok.