Hawaiian Fried Rice

Ingredients

• 60 ml (4 tbsp)Soy sauce
• 15 ml (1 tbsp)Sesame oil
• 5 ml (1 tsp)Hot sauce
• 15 ml (1 tbsp)Vegetable oil
• 1Red pepper, diced
• 283 g (10 oz)Ham, diced
• 2Spring onions, diced
• 3Garlic cloves, minced
• 680 g (24 oz), cookedWhite rice
• 3Eggs
• 227 g (8 oz), choppedPineapple

Instructions

1. 1

   Mix the sauce

   Stir the soy sauce, sesame oil and hot sauce together in a small bowl.

2. 2

   Soften the pepper

   Heat half the vegetable oil in a large frying pan over medium heat. Add the diced red pepper and cook for 5 minutes, until softened.

3. 3

   Brown the ham

   Add the ham and the chopped white parts of the spring onions. Stir until the ham is browned, then add the minced garlic and cook for 1 minute, until fragrant. Transfer the mixture to a bowl.

4. 4

   Heat the rice

   Add the remaining vegetable oil to the pan, followed by the cooked rice. Break up any clumps with a wooden spoon and heat for 8 minutes, until the rice is thoroughly warmed through.

5. 5

   Add eggs and sauce

   Push the rice to one side of the pan and crack the eggs into the clear space. Lightly scramble them, then stir them and the ham mixture through the rice. Add the soy sauce mixture and cook for a further 2 minutes.

6. 6

   Finish and serve

   Take the pan off the heat. Stir in the pineapple and scatter the green parts of the spring onions over the top. Serve warm, straight from the pan.

What is Hawaiian fried rice?

Hawaiian fried rice is a fried-rice variation that pairs savoury ingredients such as ham with sweet pineapple. This version uses a soy, sesame and hot sauce mixture for a salty, nutty finish with a little heat.

The name evokes the mix of flavours associated with Hawaiian-inspired cooking, but the recipe is a straightforward home-style fried rice rather than a claim about one fixed traditional method. Browning the ham and adding pineapple at the end keep the contrasting flavours distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1930 calories, 90g protein, 227g carbs, 62g fat.

Most of the carbohydrates come from the white rice, with additional sugars from the pineapple. Ham and eggs supply much of the protein, while the sesame and vegetable oils contribute most of the fat. Pair the serving with a generous salad or extra non-starchy vegetables to balance the plate.

Why cooked rice works best

Rice: the recipe starts with cooked white rice, which makes the pan-frying stage quicker and easier to control. Break up clumps as it heats so the sauce can coat the grains evenly.

Heat: give the rice the full 8 minutes in the pan, stirring and breaking it up as needed. It should be hot throughout before you add the eggs and ham mixture.

Build flavour in stages

Pepper and ham: cooking the pepper first softens it, while browning the ham adds savoury depth. The garlic goes in afterwards so it has time to become fragrant without cooking for too long.

Sauce: mixing the soy, sesame oil and hot sauce before cooking makes it easier to distribute them evenly. Stir the mixture through the rice and let it cook for 2 minutes.

Scramble the eggs in the pan

Space: move the rice to one side before cracking the eggs into the pan. This gives them room to scramble lightly before they are mixed into the rice.

Doneness: once the eggs are lightly scrambled, stir in the ham mixture and cook until the rice is hot and the egg is cooked through.

Finish with pineapple and spring onion

Pineapple: stir it in after taking the pan off the heat. This warms the pieces without cooking them down as much as the rice and ham.

Spring onions: use the white parts with the ham and keep the green parts for the topping. That gives the dish a fresh finish just before serving.

Timing and texture

The method takes about 50 minutes in total, including the time needed to prepare the ingredients and cook the rice. Have the cooked rice and diced ingredients ready before heating the pan so you can follow the stages smoothly.

Aim for softened pepper, browned ham and separate, thoroughly warmed rice. Keep the pan over medium heat as directed and stir often enough to prevent sticking while still allowing the ham to brown.

What to serve with it

Serve the rice on its own for a filling lunch or lighter dinner. For a more rounded plate, add a simple side of crisp vegetables or a green salad.

Because the rice already includes ham, eggs and pineapple, keep any side straightforward. Serve it soon after cooking while the rice is warm.

Recipe notes & tips

• Prepare the pepper, ham, spring onions and garlic before you start cooking.
• Use a wooden spoon to break up rice clumps as they warm in the pan.
• Add the garlic after browning the ham so it cooks briefly and becomes fragrant.
• Keep the pineapple out of the pan until the cooking is finished.
• Taste before adding any extra seasoning, as the soy sauce and ham are already savoury.

Variations

• More vegetables: add diced vegetables alongside the pepper and cook until softened.
• Milder sauce: use less hot sauce in the soy mixture.
• Extra pineapple: fold in more pineapple at the end for a sweeter finish.
• Brown rice: use cooked brown rice in place of the white rice.
• Fresh ginger: add a little minced ginger with the garlic for a warming note.

Common mistakes to avoid

• Adding garlic too early: it can burn before the ham browns, so stir it in only after the ham.
• Leaving rice clumped: break it apart with a wooden spoon so it heats evenly.
• Crowding the egg: push the rice aside first to give the eggs space to scramble.
• Cooking pineapple with the rice: stir it in off the heat to keep the pieces from becoming too soft.
• Skipping the rice heating time: cook it for the full 8 minutes and check that it is hot throughout.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until piping hot throughout, stirring during reheating; add a small splash of water if the rice seems dry.

Frequently asked questions