Hawaiian Fried Rice Recipe

This Hawaiian Fried Rice happened because I had leftover rice, half a pineapple I forgot about, and ham that was clearly judging me from the fridge. It was one of those nights where ordering takeout felt like too much commitment, so I decided to wing it. Worst case, I’d eat cereal later.

Somehow, this turned into one of those meals where you take a bite and immediately go, “Oh. Okay. We’re onto something.” Sweet pineapple, salty ham, eggs doing their comforting thing, and rice that finally had a purpose in life again. I’ve made it a lot since. Sometimes on purpose. Sometimes by accident.

Why I Keep Making This Dish (The Real Reasons)

• Leftover Hero: This is basically a second chance for old rice.
• Sweet and Savory Chaos: Pineapple and soy sauce shouldn’t work. They absolutely do.
• Fast but Filling: Dinner without a long emotional commitment.
• One-Pan Life: Fewer dishes equals more happiness.
• Hard to Mess Up: I’ve tried. It forgives you.
• Crowd-Friendly: People hear “Hawaiian” and get excited.
• Comfort Food Energy: Warm, familiar, and quietly addictive.

Tips I Learned the Hard Way

• Cold Rice Only: Warm rice turns into mush. I learned this the sticky way.
• Don’t Rush the Veggies: Let the peppers soften a bit before moving on.
• Split the Green Onions: Whites cook, greens finish. Trust me.
• High Heat Matters: Medium-high keeps things fried, not steamed.
• Scramble Eggs Separately: They need their own moment.
• Add Pineapple Last: Too early and it gets weirdly watery.
• Taste Before Serving: Pineapple sweetness varies more than my mood.

Variations You Can Mess Around With

• Extra Spicy: Add more hot sauce or chili crisp.
• No Ham: Swap in shrimp, chicken, or tofu.
• Veggie-Heavy: Toss in peas, carrots, or snap peas.
• Teriyaki Vibes: Replace soy sauce with teriyaki.
• Garlic Lover: Add another clove. Or two.
• Brown Rice Version: Works great, just a little chewier.
• Breakfast Style: Add more eggs and call it brunch.

How To Make Hawaiian Fried Rice?

Ingredients

• 4 tablespoons low sodium soy sauce
• 1/2 tablespoon sesame seed oil
• 1 teaspoon hot sauce
• 1 tablespoon vegetable oil, divided
• 1 red bell pepper, diced with ribs and seeds removed
• 2 cups diced ham
• 2 green onions, diced and separated into white and green parts
• 3 cloves garlic, minced
• 5 cups cold, cooked white rice
• 3 large eggs
• 1 cup pineapple pieces

Instructions

Step 1:
In a small bowl, stir together the soy sauce, sesame oil, and hot sauce. Set it aside so it can think about its role in life.

Step 2:
Heat 1/2 tablespoon of the vegetable oil in a large non-stick skillet over medium-high heat. Add the diced red bell pepper and cook for 5 to 7 minutes until crisp-tender.

Step 3:
Add the ham and the white parts of the green onions. Cook and stir until the ham starts to brown slightly. Stir in the garlic and cook for another minute. Transfer everything to a bowl and set aside.

Step 4:
Add the remaining vegetable oil to the same skillet. Once hot, add the cold rice. Break up clumps and cook, stirring often, until the rice is heated through, about 8 minutes.

Step 5:
Push the rice to one side of the skillet. Crack the eggs onto the empty side and stir until lightly scrambled and just set.

Step 6:
Stir the eggs and the ham mixture back into the rice. Pour in the soy sauce mixture and cook, stirring until everything is evenly coated and hot.

Step 7:
Turn off the heat and stir in the pineapple and the green parts of the onions. Serve immediately.

Hawaiian Fried Rice Recipe

Hawaiian Fried Rice is a quick, one-pan meal made with cold rice, diced ham, pineapple, eggs, bell pepper, and a savory soy-sesame sauce.

It’s sweet, salty, customizable, and perfect for weeknight dinners or using up leftovers. Simple, forgiving, and endlessly comforting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 570

Ingredients Method Notes

Ingredients

  

• 4 tablespoons low sodium soy sauce
• 1/2 tablespoon sesame seed oil
• 1 teaspoon hot sauce
• 1 tablespoon vegetable oil divided
• 1 red bell pepper diced with ribs and seeds removed
• 2 cups diced ham
• 2 green onions diced and separated into white and green parts
• 3 cloves garlic minced
• 5 cups cold cooked white rice
• 3 large eggs
• 1 cup pineapple pieces

Method

 

1. In a small bowl, stir together the soy sauce, sesame oil, and hot sauce. Set it aside so it can think about its role in life.
2. Heat 1/2 tablespoon of the vegetable oil in a large non-stick skillet over medium-high heat. Add the diced red bell pepper and cook for 5 to 7 minutes until crisp-tender.
3. Add the ham and the white parts of the green onions. Cook and stir until the ham starts to brown slightly. Stir in the garlic and cook for another minute. Transfer everything to a bowl and set aside.
4. Add the remaining vegetable oil to the same skillet. Once hot, add the cold rice. Break up clumps and cook, stirring often, until the rice is heated through, about 8 minutes.
5. Push the rice to one side of the skillet. Crack the eggs onto the empty side and stir until lightly scrambled and just set.
6. Stir the eggs and the ham mixture back into the rice. Pour in the soy sauce mixture and cook, stirring until everything is evenly coated and hot.
7. Turn off the heat and stir in the pineapple and the green parts of the onions. Serve immediately.

Notes

This is one of those recipes that doesn’t ask much of you and gives a lot back.

Sweet, salty, comforting, and just messy enough to feel real.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Straight from the pan: Standing at the stove, obviously.
• Weeknight Dinner: With zero side dishes.
• Leftover Lunch: Somehow even better the next day.
• Family Style: Big bowl, everyone helps themselves.
• With Extra Hot Sauce: Because I never learn.
• Casual Hosting: Looks impressive, took no effort.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for up to 4 days.
• Reheat Tip: Skillet is better than microwave if you can.
• Texture Change: Rice firms up a bit, still good.
• Meal Prep Win: Holds flavor nicely.
• Freezing: Possible, but pineapple softens more.
• Next-Day Flavor: Sweeter and more balanced.

FAQs (Real Questions People Actually Ask)

Can I use fresh rice instead of cold?
You can, but it won’t fry as nicely.

Is pineapple really necessary?
Yes. This is a hill I’ll defend.

Can I make this vegetarian?
Absolutely. Skip the ham and add tofu or veggies.

What if I don’t like spicy food?
Just leave out the hot sauce.

Can I use canned pineapple?
Yes, just drain it really well.

Do I need sesame oil?
It adds flavor, but it’s not mandatory.

Can I double the recipe?
Yes, but use a very large pan.