Description
This Hawaiian Fried Rice recipe combines fragrant jasmine rice cooked in creamy coconut milk and water with a savory mix of diced ham, fresh pineapple, bell peppers, and green onions. Scrambled eggs are folded in along with aromatic garlic, ginger, and a touch of soy sauce for balanced sweet and salty flavors. It’s a vibrant, tropical-inspired dish perfect for a quick and flavorful meal.
Ingredients
Rice and Liquid Base
- 1 1/3 cups jasmine rice, rinsed well and drained
- 1 1/4 cups coconut milk
- 1 1/4 cups coconut water or water
- 1/4 tsp salt
Oils
- 1 1/2 Tbsp olive oil, divided
- 1 tsp sesame oil, divided
Vegetables and Aromatics
- 1 red bell pepper, diced (1 1/4 cups)
- 1/3 cup green onions, light portion, sliced
- 2 tsp minced garlic (about 2 cloves)
- 2 tsp peeled and minced fresh ginger
- 1/2 cup green onions, green portion, sliced
- 3 Tbsp minced fresh cilantro
Protein and Other
- 2 cups diced ham
- 2 cups diced fresh pineapple
- 3 large eggs
- 1 Tbsp soy sauce, or more to taste
Instructions
- Cook Rice: In a medium saucepan, bring the coconut milk, coconut water, and salt to a boil over medium-high heat. Add the jasmine rice, cover, and reduce the heat to low. Let it simmer until the liquid is absorbed, about 15 to 18 minutes.
- Rest Rice: Remove the saucepan from heat and let the rice rest covered for 10 minutes to finish steaming and absorbing flavors.
- Sauté Vegetables: While the rice is resting, heat 1 tablespoon olive oil and 1/2 teaspoon sesame oil in a 12-inch deep skillet or sauté pan over medium-high heat. Add the diced red bell pepper and the light portion of the green onions. Sauté until the peppers are tender, about 4 minutes.
- Add Aromatics and Ham: Stir in the minced garlic and ginger, then add the diced ham and pineapple to the skillet. Cook, stirring occasionally, until heated through, approximately 1 minute.
- Scramble Eggs: Push all contents of the pan to one side. Add the remaining 1/2 tablespoon olive oil and 1/2 teaspoon sesame oil to the now-empty side of the skillet. Crack the eggs into that space, season lightly with salt, and scramble until just set.
- Combine Ingredients: Add the cooked rice, the green portion of green onions, and the minced cilantro to the skillet. Drizzle the soy sauce over the mixture and toss everything together until evenly combined and heated through.
- Serve: Serve the Hawaiian Fried Rice warm. Optionally, add a drizzle of sriracha for some heat and extra flavor.
Notes
- Rinse the jasmine rice well to remove excess starch and achieve fluffier grains.
- Using coconut milk and coconut water infuses the rice with a subtle tropical sweetness.
- Feel free to substitute ham with cooked chicken or tofu for different protein options.
- Adjust the amount of soy sauce to your salt preference, especially if your ham is salty.
- For a vegetarian variation, omit ham and add more vegetables like peas or carrots.
- Scramble the eggs on an empty part of the pan to ensure fluffy texture before mixing with the rest.
- Leftover fried rice can be refrigerated up to 3 days and reheated thoroughly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hawaiian
