Hawaiian Fried Rice – classic fried rice gets a tropical twist including coconut rice, ham, pineapple, bell pepper and vibrant fresh herbs. It’s an exciting summery recipe you’ll want to make all year long!
Fried Rice with Hawaiian Flavors
One thing we always love for dinner at our house is fried rice. I mean who doesn’t love it?
It’s easy, flavorful, filling and it’s also a versatile dish. You can swap out the protein, add different vegetables and even include different flavors in the rice.
This Hawaiian inspired version is made with rich coconut rice (my favorite!) and that classic sweet pineapple and salty ham combo. In other words think Hawaiian pizza meets fried rice and this is what you get!
So many delicious, fresh flavors in one bowl of fried rice. You can’t go wrong with this meal in one!
Ingredients Needed for Hawaiian Fried Rice
- Jasmine rice – this type of rice adds the perfect lightly sweet flavor to this dish. It has a great texture too.
- Coconut milk – canned full fat coconut milk is recommended, not light and don’t use coconut milk beverage. I like Thai Kitchen for this rice.
- Coconut water or water – using coconut water adds a little extra flavor but water will work too.
- Salt – you won’t need a lot since soy sauce will also be added.
- Olive oil – used for sauteing. Vegetable oil will work too.
- Sesame oil – a little of this goes a long way. I don’t like to add a lot so it doesn’t overpower the coconut rice.
- Eggs – what would fried rice be without them?
- Bell pepper – I like to use a red bell for a nice color balance in the dish but any color will work.
- Green onions and fresh cilantro – these add delicious fresh flavor without being overwhelming.
- Fresh garlic and ginger – don’t try substituting powders or this fried rice won’t turn out the same.
- Ham – use something like leftover ham roast, spiral sliced ham or ham steak.
- Fresh pineapple – wondering how to cut a pineapple? HERE is a good tutorial.
- Soy sauce – add more to taste, but preferably not too much. Again, so it doesn’t overpower other flavors.
How to Make Hawaiian Fried Rice
- Cook coconut rice. Let stand off heat 10 minutes.
- Saute veggies and aromatics.
- Warm ham and pineapple through.
- Scramble and cook eggs in pan.
- Add rice and herbs, and season with soy sauce.
- Serve with sriracha hot sauce if desired.
Tips for Success:
- Be sure to rinse the rice before cooking so it’s not overly starchy which can leave it mushy or overly sticky in the end. Drain well too.
- Use good quality ham and fresh pineapple since they are highlights of the dish.
- Use a big big pan. As in a deep skillet, wok or saute pan. Otherwise you won’t be able to fit this many ingredients.
More Fried Rice Recipe Favorites:
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Hawaiian Fried Rice
If you like Hawaiian pizza you'll be obsessed with this Hawaiian Fried Rice. It's a blend of coconut rice with that delicious ham and pineapple combo. To make this a quick meal you'll want to start the rice cooking then prep the remaining ingredients while the rice is cooking. Then while the rice is resting start cooking the remaining ingredients.
- 1 1/3 cups jasmine rice, rinsed well and drained well
- 1 1/4 cups coconut milk
- 1 1/4 cups coconut water or water
- 1/4 tsp salt
- 1 1/2 Tbsp olive oil, divided
- 1 tsp sesame oil, divided
- 1 red bell pepper, diced (1 1/4 cups)
- 1/3 cup green onions, light portion, sliced
- 2 tsp minced garlic (2 cloves)
- 2 tsp peeled and minced fresh ginger
- 2 cups diced ham
- 2 cups diced fresh pineapple
- 3 large eggs
- 1/2 cup green onions, green portion, sliced
- 3 Tbsp minced fresh cilantro
- 1 Tbsp soy sauce, or more to taste
In a medium saucepan bring coconut milk, coconut water and salt to a boil over medium-high heat.
Add in rice, cover and reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
Remove rice from heat and let rest off heat 10 minutes.
While rice is resting, heat 1 Tbsp olive oil and 1/2 tsp sesame oil in 12-inch (and deep) skillet or saute pan over medium-high heat.
Add bell pepper and light green onions to skillet and saute until peppers are tender, about 4 minutes.
Stir in garlic and ginger, then toss in ham and pineapple and let cook until heated through, about 1 minute.
Scoot everything in pan to one far side. Add remaining 1/2 Tbsp olive oil and 1/2 tsp sesame oil to now empty side of skillet.
Add eggs, season lightly with salt and scramble and cook until just set.
Add in rice, green portion of green onions and cilantro and drizzle in soy sauce and toss everything.
Serve warm with sriracha if desired.