Flavor-Packed Hawaiian Fried Rice (Ready-to-Print Version)
Tropical stir-fry with pineapple, ham, veggies, and jasmine rice ready in 25 minutes.
# What You’ll Need:
→ Rice and Oil
01 -
2 cups cooked jasmine rice, chilled and preferably day-old
02 -
1 tablespoon sesame oil (or neutral oil such as avocado oil)
→ Aromatics and Vegetables
03 -
2 cloves garlic, minced
04 -
½ medium onion, diced
05 -
1 cup diced pineapple, fresh or canned and drained
06 -
½ cup frozen peas and carrots, thawed
07 -
2 green onions, chopped
→ Protein
08 -
½ cup diced ham (alternatively chicken or tofu)
09 -
2 large eggs, beaten
→ Sauces
10 -
3 tablespoons soy sauce
# Step-by-Step Guide:
01 -
Warm sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and diced onion, stir-frying for 1 minute until fragrant and translucent.
02 -
Incorporate diced ham and cook for 2 to 3 minutes, allowing slight browning for enhanced flavor.
03 -
Push cooked ingredients to one side of the pan. Pour in beaten eggs, scramble until fully cooked, then combine with ham mixture.
04 -
Fold in chilled rice, diced pineapple, peas, and carrots. Stir-fry 4 to 5 minutes, breaking apart any rice clumps to ensure even cooking.
05 -
Pour soy sauce evenly over the mixture. Stir-fry for an additional 1 to 2 minutes, ensuring all ingredients are thoroughly combined and heated through.
06 -
Sprinkle chopped green onions on top before serving immediately while hot.
# Handy Tips:
01 -
For optimal texture, use rice refrigerated overnight. Cooking on high heat yields a subtle char characteristic of traditional fried rice.
02 -
Substitute ham with shrimp, chicken, or tofu to vary protein sources.
03 -
Enhance with chili flakes or sriracha for a spicy kick.
04 -
Store leftovers in an airtight container refrigerated for up to four days. Reheat with a splash of water in a skillet to restore moisture.