How To Make Hawaiian Fried Rice
Savor tropical flavors with this Hawaiian fried rice recipe that cooks the rice in coconut milk, with added pineapple, ham, and eggs for a filling meal.
- 1⅓cupsjasmine rice,rinsed and drained well
- 1¼cupscoconut milk
- 1¼cupscoconut water,or water
- 1½tbspolive oil,divided
- 1tspsesame oil,divided
- 1¼cupsred bell pepper,diced
- ⅓cupgreen onions,light portion, sliced
- 2tspcloves garlic,minced
- 2tspfresh ginger,peeled and minced
- 2cupsfresh pineapple,diced
- 3large eggs
- ½cupgreen onions,green portion, sliced
- 3tbspfresh cilantro,minced
- 1tbspsoy 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 for about 15 to 18 minutes until the liquid has been absorbed.
Remove rice from heat and let rest off the heat for 10 minutes.
While rice is resting, heat 1 tablespoon olive oil and 1/2 teaspoon sesame oil in 12-inch (and deep) skillet or saute pan over medium-high heat.
Add bell pepper and light green onions to the skillet and saute for about 4 minutes until peppers are tender.
Stir in garlic and ginger, then toss in ham and pineapple and let cook for about 1 minute until heated through.
Scoot everything in the pan to one far side. Add remaining 1/2 tablespoon olive oil and 1/2 teaspoon sesame oil to the empty side of the 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, then toss everything.
Serve warm with Sriracha if desired.
- Calories: 606.75kcal
- Fat: 29.90g
- Saturated Fat: 15.64g
- Trans Fat: 0.01g
- Monounsaturated Fat: 9.49g
- Polyunsaturated Fat: 2.82g
- Carbohydrates: 60.10g
- Fiber: 3.52g
- Sugar: 10.23g
- Protein: 25.22g
- Cholesterol: 165.12mg
- Sodium: 1239.24mg
- Calcium: 88.37mg
- Potassium: 883.27mg
- Iron: 6.14mg
- Vitamin A: 118.82µg
- Vitamin C: 84.81mg
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