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Hawaiian Fried Rice: A Tropical Twist on a Classic

Hawaiian Fried Rice

A savory-sweet fried rice packed with bacon, ham, pineapple, eggs, vegetables, and green onions. Cold rice keeps the grains separate while pineapple adds a bright tropical note.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Cooked, chilled long-grain white rice
  • 6 slices Bacon, chopped
  • 1 cup Cooked ham, diced
  • 2 eggs Large eggs, lightly beaten
  • 1 cup Pineapple chunks, drained and cut into bite-size pieces
  • 1/2 medium Yellow onion, finely diced
  • 1/2 pepper Red bell pepper, diced
  • 2 cloves Garlic, minced
  • 3 green onions Green onions, sliced, with some reserved for garnish
Sauce and Seasoning
  • 3 tablespoons Low-sodium soy sauce
  • 1 tablespoon Oyster sauce, optional
  • 1 teaspoon Toasted sesame oil
  • 1/4 teaspoon Ground black pepper
Cooking Oil
  • 1 tablespoon Neutral cooking oil, only if needed
Optional Additions
  • 1/2 cup Frozen peas
  • 1 carrot Small grated carrot

Method
 

Step-by-Step
  1. Cook the rice in advance, refrigerate it until cold, and break up any clumps before stir-frying.
  2. Heat a large wok or skillet over medium-high heat. Cook the chopped bacon until browned and crisp, then transfer it to a plate while leaving about 1 tablespoon of rendered fat in the pan.
  3. Add the beaten eggs to the pan and scramble until just set. Remove them, then chop or break them into small pieces.
  4. Add the onion and red bell pepper, stir-frying for 2–3 minutes. Add the garlic and cook for about 30 seconds.
  5. Add the diced ham and drained pineapple. Cook for 2–3 minutes, allowing the pineapple to warm and lightly caramelize.
  6. Add the cold rice and stir-fry for 3–5 minutes, pressing out clumps and giving the grains time to touch the hot pan.
  7. Return the bacon and eggs to the pan. Add the soy sauce, oyster sauce if using, sesame oil, and black pepper, then toss thoroughly.
  8. Stir in most of the green onions. Taste and adjust with a small amount of additional soy sauce if needed.
  9. Garnish with the remaining green onions and serve hot.

Notes

Cold, day-old rice gives the best texture. Drain the pineapple thoroughly, use low-sodium soy sauce, and keep the pan wide and hot. Refrigerate leftovers promptly and reheat until steaming hot.