Hawaiian Fried Rice
By Diane UngerPublished on February 21, 2013
Time
40 minutes
Yield
Serves 4
Ingredients
3 tablespoons soy sauce 2 tablespoons toasted sesame oil 1 tablespoon Sriracha sauce 2 tablespoons plus 1 teaspoon peanut oil 1 cup (6 ounces) chopped ham 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces6 scallions, white parts minced, green parts cut into ½-inch pieces1 small onion, halved and sliced thin3 garlic cloves, minced1 tablespoon minced fresh ginger 4 cups cooked long-grain white rice, cold2 large eggs, lightly beaten1 cup ½-inch pineapple pieces
Before You Begin
You can use 6 ounces of chopped leftover ham, ham steak, or deli ham for this recipe.
Instructions
- Combine soy sauce, sesame oil, and Sriracha in bowl and set aside. Heat 1 tablespoon peanut oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add ham, bell pepper, scallion whites, and onion and cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Transfer to plate.
- Heat 1 tablespoon peanut oil in now-empty skillet over medium-high heat until shimmering. Add rice and cook, breaking up clumps with spoon, until heated through, about 3 minutes.
- Push rice to 1 side of skillet; add remaining 1 teaspoon peanut oil to empty side of skillet. Add eggs to oiled side of skillet and cook, stirring, until set, about 30 seconds. Stir eggs and ham mixture into rice. Stir soy sauce mixture into rice until thoroughly combined. Off heat, stir in pineapple and scallion greens. Serve.
Time
40 minutesYield
Serves 4Ingredients
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon Sriracha sauce
2 tablespoons plus 1 teaspoon peanut oil
1 cup (6 ounces) chopped ham
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
6 scallions, white parts minced, green parts cut into ½-inch pieces
1 small onion, halved and sliced thin
3 garlic cloves, minced
1 tablespoon minced fresh ginger
4 cups cooked long-grain white rice, cold
2 large eggs, lightly beaten
1 cup ½-inch pineapple pieces
Ingredients
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon Sriracha sauce
2 tablespoons plus 1 teaspoon peanut oil
1 cup (6 ounces) chopped ham
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
6 scallions, white parts minced, green parts cut into ½-inch pieces
1 small onion, halved and sliced thin
3 garlic cloves, minced
1 tablespoon minced fresh ginger
4 cups cooked long-grain white rice, cold
2 large eggs, lightly beaten
1 cup ½-inch pineapple pieces
Ingredients
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon Sriracha sauce
2 tablespoons plus 1 teaspoon peanut oil
1 cup (6 ounces) chopped ham
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
6 scallions, white parts minced, green parts cut into ½-inch pieces
1 small onion, halved and sliced thin
3 garlic cloves, minced
1 tablespoon minced fresh ginger
4 cups cooked long-grain white rice, cold
2 large eggs, lightly beaten
1 cup ½-inch pineapple pieces
Why This Recipe Works
The salty-sweet combination of ham and pineapple is a welcome addition to traditional fried rice. Using cold leftover rice ensures that it stays firm while frying, and a nonstick pan means that we can use less oil, preventing a greasy dish. We sauté the ingredients in stages so that each one is perfectly cooked, and a potent mixture of ginger, garlic, soy sauce, and Sriracha flavors it all. Adding the scallion greens and pineapple at the end keeps them fresh.
Before You Begin
You can use 6 ounces of chopped leftover ham, ham steak, or deli ham for this recipe.
Instructions
- Combine soy sauce, sesame oil, and Sriracha in bowl and set aside. Heat 1 tablespoon peanut oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add ham, bell pepper, scallion whites, and onion and cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Transfer to plate.
- Heat 1 tablespoon peanut oil in now-empty skillet over medium-high heat until shimmering. Add rice and cook, breaking up clumps with spoon, until heated through, about 3 minutes.
- Push rice to 1 side of skillet; add remaining 1 teaspoon peanut oil to empty side of skillet. Add eggs to oiled side of skillet and cook, stirring, until set, about 30 seconds. Stir eggs and ham mixture into rice. Stir soy sauce mixture into rice until thoroughly combined. Off heat, stir in pineapple and scallion greens. Serve.
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