Hawaiian Fried Rice (A New Favorite in 30 Minutes!)

Let me tell you about the time I accidentally became obsessed with Hawaiian fried rice. I had some leftover rice in the fridge, a can of pineapple I didn't know what to do with, and honestly? I was just winging it. Twenty minutes later, I was scraping the bottom of the pan wondering why I'd never made this before.

The combination sounds weird on paper, right? Pineapple in fried rice? But here's the thing—it works. Like, really works. The sweetness from the pineapple balances out the salty soy sauce and savory ham perfectly. Add some crunchy veggies, scrambled eggs, and you've got yourself a complete meal that tastes like you ordered takeout, except you made it in your own kitchen for way less money.

This recipe has become my go-to whenever I have leftover rice sitting around. It's colorful, it's fun, and honestly, it's one of those dishes that makes you feel like you're on vacation even when you're just eating dinner on a Tuesday night. Plus, it comes together in 30 minutes, which means you can have this on the table faster than delivery would arrive.

Why You'll Love This Hawaiian Fried Rice Recipe

• Sweet and Savory Perfection: The pineapple brings this amazing sweetness that contrasts beautifully with the salty soy sauce and smoky ham. It's a flavor combo that just makes sense once you taste it.
• Ridiculously Quick: 30 minutes from start to finish. Most of that time is just chopping veggies. The actual cooking happens in a flash, which is perfect when you're hungry and don't want to wait around.
• Uses Leftover Rice: Got day-old rice in the fridge? This is its moment to shine. Cold, slightly dried-out rice is actually better for fried rice because it doesn't get mushy when you stir-fry it.
• One-Pan Wonder: Everything cooks in one wok or large skillet. Fewer dishes to wash means more time to actually enjoy your meal (or, let's be real, binge-watch your favorite show).
• Kid-Friendly: The sweet pineapple makes this a huge hit with kids. My friend's daughter, who normally won't touch vegetables, ate every single piece of bell pepper in this. The bright colors help too—makes it fun to eat.
• Budget-Friendly: You're using up leftover rice and whatever veggies you have on hand. The ham and pineapple are affordable, and you've got a complete meal that feeds a family without breaking the bank.

Ingredients

Here's what you need to make this tropical masterpiece:

• 4 cups cooked rice, cold – This is key. Day-old rice that's been refrigerated works best because it's drier and won't turn into mush. If you're making fresh rice, spread it on a baking sheet to cool completely before using.
• 1½ cups diced ham – I usually use leftover ham or grab some thick-cut deli ham and dice it up. Spam is also a legit option if you want to go more traditional Hawaiian-style.
• 1 cup fresh pineapple chunks – Fresh is definitely better, but canned works in a pinch. Just make sure to drain it really well so you're not adding extra liquid to the rice.
• 3 large eggs, beaten – These get scrambled right in the pan and add protein and richness to the dish.
• 1 cup diced bell peppers – I like using a mix of red and green for color, but use whatever you've got. Yellow and orange work great too.
• ½ cup diced onion – Yellow or white onion, doesn't really matter. Just something to add that savory base flavor.
• 2-3 cloves garlic, minced – Fresh garlic is non-negotiable here. It adds so much flavor when it hits that hot oil.
• 3 green onions, sliced – Save some for garnish because they look pretty and add a nice fresh bite.
• 3 tablespoons soy sauce – Use low-sodium if you want to control the salt level. Or go with tamari for a gluten-free version.
• 1 tablespoon oyster sauce – This adds depth and umami. If you don't have it, you can skip it, but it really does make a difference.
• 1 teaspoon sesame oil – Just a little bit for that nutty, toasted flavor. Don't skip this—it's what makes it taste authentic.
• 2-3 tablespoons vegetable oil – For cooking. You need something with a high smoke point since you're working with high heat.
• Salt and pepper to taste
• Optional: 1 teaspoon fresh ginger, minced – Adds a nice zing if you're into that.

Key Ingredient Notes

Cold rice is everything: Seriously, don't use freshly cooked hot rice. It'll turn into a sticky, gummy mess. Day-old refrigerated rice is perfect because the grains are firm and separate easily.

Pineapple prep matters: If you're using canned pineapple, drain it really well. Too much liquid will make your fried rice soggy instead of crispy.

Ham alternatives: No ham? Use cooked chicken, shrimp, or even crispy bacon. For a vegetarian version, just skip the meat and add more veggies or tofu.

Step-by-Step Instructions

Alright, let's make some magic happen. Fried rice is all about high heat and quick cooking, so have everything prepped and ready to go before you start.

Step 1: Scramble the Eggs

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble them until they're just cooked through. Break them into small pieces with your spatula. Remove the eggs from the pan and set them aside.

Pro tip: Don't overcook the eggs—they'll cook a bit more when you toss everything together later.

Step 2: Cook the Aromatics

Add another tablespoon of oil to the same pan. Toss in the diced onion and bell peppers. Stir-fry for about 2-3 minutes until they start to soften. Add the minced garlic (and ginger if you're using it) and cook for another 30 seconds until fragrant.

Step 3: Add the Ham and Pineapple

Throw in the diced ham and pineapple chunks. Stir-fry for 2-3 minutes until the ham is heated through and the pineapple starts to get a little caramelized around the edges. This is where the flavor really starts building.

Step 4: Toss in the Rice

Add the cold cooked rice to the pan, breaking up any clumps with your spatula. Drizzle in the remaining tablespoon of oil if the pan looks dry. Stir-fry for 3-4 minutes, tossing everything together so the rice gets coated and starts to crisp up a bit.

Important: Keep the heat high and keep everything moving. You want the rice to get a little crispy on the edges, not steamed.

Step 5: Season and Finish

Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together until the rice is evenly coated and has that beautiful golden-brown color. Add the scrambled eggs back in and mix them through. Toss in most of the sliced green onions, saving a few for garnish.

Taste and adjust with salt and pepper if needed. Remember, the soy sauce is already salty, so go easy.

Step 6: Serve It Up

Transfer to a serving dish, garnish with the remaining green onions, and serve immediately while it's hot and crispy.

Serving Suggestions

This Hawaiian fried rice is pretty much a complete meal on its own, but here are some ideas to round it out:

• As a Main Dish: It's already got protein (ham and eggs), carbs (rice), and veggies. Just serve it on its own and you're good to go.
• With Grilled Teriyaki Chicken: Make some simple teriyaki chicken on the side and you've got a full Hawaiian-inspired feast.
• Alongside Spring Rolls: Grab some frozen spring rolls or make fresh ones. The crispy, light spring rolls pair perfectly with the hearty fried rice.
• With a Simple Salad: A light Asian-style cucumber salad or a simple mixed green salad with sesame dressing balances out the richness.
• Topped with a Fried Egg: Because everything's better with a runny yolk on top. Trust me on this one.

Storage Tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit, so leftover Hawaiian fried rice is a win.

Reheating: Reheat in a skillet over medium-high heat with a tiny splash of water or oil to bring back that crispy texture. You can also microwave it, but it won't be as crispy. Microwave in 1-minute intervals, stirring between each, until heated through.

Freezer: This actually freezes pretty well! Store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat in a skillet for best results.

Final Thoughts

There you have it—sweet, savory, tropical perfection in under 30 minutes. This Hawaiian fried rice has seriously become one of my most-requested recipes, and I make it at least twice a month because it's just that good. Whether you're using up leftover rice or just craving something fun and different for dinner, this is your answer.

Give it a shot and let me know what you think! And if you end up adding your own twist—maybe some cashews or a drizzle of sriracha—I want to hear about it. Happy cooking!

— Kip