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.
Serves:
Ingredients
- 1⅓cupsjasmine rice,rinsed and drained well
- 1¼cupscoconut milk
- 1¼cupscoconut water,or water
- ¼tspsalt
- 1½tbspolive oil,divided
- 1tspsesame oil,divided
- 1¼cupsred bell pepper,diced
- ⅓cupgreen onions,light portion, sliced
- 2tspcloves garlic,minced
- 2tspfresh ginger,peeled and minced
- 2cupsham,diced
- 2cupsfresh pineapple,diced
- 3large eggs
- ½cupgreen onions,green portion, sliced
- 3tbspfresh cilantro,minced
- 1tbspsoy sauce,or more to taste
Instructions
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In a medium saucepan bring coconut milk, coconut water, and salt to a boil over medium-high heat.
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Add in rice, cover, and reduce heat to low. Let simmer for about 15 to 18 minutes until the liquid has been absorbed.
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Remove rice from heat and let rest off the heat for 10 minutes.
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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.
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Add bell pepper and light green onions to the skillet and saute for about 4 minutes until peppers are tender.
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Stir in garlic and ginger, then toss in ham and pineapple and let cook for about 1 minute until heated through.
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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.
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Add eggs, season lightly with salt and scramble, and cook until just set.
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Add in rice, green portion of green onions and cilantro and drizzle in soy sauce, then toss everything.
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Serve warm with Sriracha if desired.
Nutrition
- 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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