Kitchen notes · a little help before you start
Hawaiian Fried Rice
Sweet pineapple and savory ham make this fried rice especially cheerful, with a gentle coconut flavor in the rice itself. Bits of egg nestle among the grains. A spoonful that catches pineapple with the ham gives you the pairing that makes this bowl so appealing.
- Original yield
- Serves 5
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Dish type
- Rice dishes
A few quick notes
1. Let the rice rest
After the liquid is absorbed, give the rice its off-heat rest before adding it to the skillet. It finishes steaming there, which helps it toss through the ham, pineapple, and eggs more cleanly.
2. Keep the pan organized
When it's time for the eggs, push everything firmly to one side so the eggs have space to scramble in the empty side of the skillet. Cook them just until set before mixing them through.
3. Soy sauce goes in at the end
Drizzle the soy sauce over everything once the rice, green onions, and cilantro are in the pan. Toss well, then add more only if you want a saltier finish.
Get to know the ingredients
Rinse the jasmine rice well
The rice is rinsed and drained before it cooks in coconut milk and coconut water or water. Starting with well-drained rice keeps the cooking liquid as intended.
Use the green onions in two parts
The light green onion slices cook early with the bell pepper. The green tops go in near the end, so they stay fresher and brighter in the finished rice.
Fresh pineapple is part of the skillet mix
The pineapple is diced fresh and only needs a quick minute with the ham, garlic, and ginger to heat through. It should stay juicy rather than cook down.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Hawaiian Fried Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once everything is tossed with the soy sauce, serve the fried rice warm. Sriracha is optional at the table, so anyone who wants heat can add it right at the end.
A little more help as you go
Use a roomy skillet
A deep 12-inch skillet or saute pan gives the rice, ham, pineapple, and eggs enough room to toss together without crowding. That space matters once the cooked rice goes in.
Don't overcook the aromatics
The garlic and ginger go in after the pepper has softened, then the ham and pineapple follow right away. That quick timing keeps the aromatics from spending too long in the hot pan.
A few questions you might have
Do I cook the rice before frying it?
Yes. The jasmine rice cooks first in the coconut milk mixture, rests off the heat, and then gets tossed into the skillet with the ham, pineapple, eggs, herbs, and soy sauce.
Can I use water instead of coconut water?
Yes. Use coconut water or water with the coconut milk, so either one works for cooking the rice.
When do the eggs get added?
Add the eggs after the ham and pineapple are heated through. Push the skillet mixture to one side, add the remaining oils to the empty side, then scramble the eggs there until just set.
Why are the green onions split into light and green portions?
They go in at different times. The light portion cooks with the bell pepper, while the green portion is added at the end with the rice and cilantro.
Should the ham and pineapple brown in the pan?
No browning step is called for here. After the garlic and ginger go in, the ham and pineapple cook just until heated through before you make room for the eggs.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
