Hawaiian fried rice recipe

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Do you need to make a double batch of Hawaiian fried rice? Click and slide the number next to "servings" on the recipe card below to adjust the ingredients to match the amount you're feeding – the recipe does the math for you, it's that easy.

What should I serve with fried rice?

Fried rice, especially this Hawaiian version, can really stand on its own as it contains protein, vegetables, and sweet pineapple that help complete all the flavors. But if you're looking for a dinner with more variety, a plain side of stir-fried shrimp or chicken will do just fine. Or even a green salad with an Asian vinaigrette to reinforce those Chinese flavors.

How is Hawaiian fried rice made?

This is a guide for visual learners. The complete recipe is below.

  1. Whisk the soy sauce, sriracha, and sesame oil in a small bowl and set aside.
  2. Heat 1 tablespoon of peanut oil over medium heat in a nonstick skillet until smoking. Add ham, bell pepper, chives, onion and cook, stirring occasionally, until lightly browned. Add the garlic and ginger, then move the pan mixture to a plate.
  3. Heat 1 tablespoon of peanut oil in a now-empty skillet over medium heat until glistening. Add the rice and cook, breaking the groups with a spoon, until heated, about 3 minutes.
  4. Push the rice to one side of the pan and add 1 tablespoon of peanut oil to the cleared side of the pan. Add the eggs to the greased side of the pan and cook, stirring, until done, about 30 seconds.
  5. Add eggs and ham mixture to rice. Add soy sauce mixture to rice until well combined.
  6. Out of the fire, top with pineapple and green onion.

What type of rice is better for fried rice?

I think the best type of rice is long grain white rice. The long grain variety produces soft but strong grains that do not crumble when frying.

And skillfully made fried rice should have individual grains that barely clump together. This is more difficult to achieve with short grain rice. Short grain rice has a tendency to clump and stick more easily. When shopping for rice at the grocery store, look for the long grain or jasmine variety of rice.

Should rice be cooked before preparing fried rice?

Yes, the rice needs to be cooked, but it does not have to be fresh. Leftover rice actually works best for fried rice as it has had a chance to dry out, giving it a crispier fried rice exterior. Just be sure to break the rice with the spoon during frying, as the remnants of rice are grouped together in the fridge.

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What can I substitute for peanut oil?

If you don't have peanut oil on hand or have a peanut allergy, any neutral-flavored high-temperature cooking oil will serve as safflower, canola, or vegetable oil.

What is the best way to peel ginger?

Hold the ginger root with one hand and use the tip of a spoon to scrape off the peel. If you want to get even more out of your ginger, peel off all the ginger root, grate what you need, and store the rest in a zippered plastic bag in the freezer. Every time a recipe calls for ginger, simply remove it from the freezer and grate the amount you need. Ginger stored in the freezer will last up to 6 months.

A classic combination of sweet pineapple and salted ham come together in this homemade version of Hawaiian fried rice. Adding the garlic, ginger and scallion trifecta transforms this into an authentic Chinese dinner. Cuisine: Asian Preparation time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Servings: 6 servings Calories: 649kcal

  • 3 tablespoons soy sauce
  • 2 tablespoons of sesame oil
  • Sriracha to taste (I like 1 tablespoon)
  • 3 tablespoons of split peanut oil
  • 1 cup minced ham
  • 1 red bell pepper, destemmed, seeded and cut into 1/2 inch pieces
  • 6 chives, white parts, chopped, green parts, cut into 1/2 inch pieces
  • 1 small onion cut in half and thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 4 cups cold cooked long grain white rice
  • 2 large eggs
  • 2 cups fresh pineapple cut into 1/2 inch pieces
  • In a small bowl, mix the soy sauce, sesame oil, and Sriracha. Set aside.
  • Heat 1 tablespoon of peanut oil over medium heat in a nonstick skillet until smoking. Add ham, bell pepper, chives, onion and cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Transfer to the plate.
  • Heat 1 tablespoon of peanut oil in a now-empty skillet over medium heat until glistening. Add the rice and cook, breaking the groups with a spoon, until heated, about 3 minutes.
  • Push the rice to one side of the pan and add 1 tablespoon of peanut oil to the cleared side of the pan. Add the eggs to the greased side of the pan and cook, stirring, until done, about 30 seconds.
  • Add eggs and ham mixture to rice. Add soy sauce mixture to rice until well combined. Out of the heat, add the pineapple and green chives.

Nutrition

Calories :: 649kcal

RiceFriedHawaiianRecipe

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