Hawaiian Fried Rice Recipe

If you don't have day-old rice, cook 2 cups dry jasmine rice according to package instructions, spread on a tray, and chill until fully cool and slightly dried (ideally at least 2 hours or overnight). Break up any clumps with your hands or a fork so grains are separated.

Measure out 4 cups of cooked, chilled rice. Drain canned pineapple well and pat dry if needed. Thaw frozen peas and carrots and drain any excess liquid.

Prepare the eggs

Heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl. Beat 3 eggs lightly with a pinch of salt. Pour eggs into the pan, tilt to create a thin omelet. Cook until set but not browned, about 45–60 seconds per side. Remove to a cutting board, roll or chop into bite-sized pieces. Set aside.

Brown the ham (and shrimp, if using)

Return the pan to medium-high heat and add 1 tablespoon vegetable oil. Add diced ham and spread into an even layer. Let sit without stirring for 1–2 minutes to develop color, then stir and cook 2–3 more minutes until lightly caramelized. If using shrimp, add during the last 1–2 minutes just until opaque and warmed through. Transfer ham (and shrimp) to a bowl and set aside.

Add remaining 1 tablespoon vegetable oil to the hot pan or wok. Add diced onion and stir-fry for 1–2 minutes until translucent. Add minced garlic and cook 20–30 seconds until fragrant (don't burn). Stir in peas and carrots and cook 1–2 minutes until heated through. Add diced pineapple and continue stir-frying 1–2 minutes so juices caramelize slightly and pineapple warms.

Increase heat to high. Push vegetables to the perimeter of the pan to create a space in the center. Add the chilled rice in an even layer, allowing it to sit for 30–45 seconds so it can get slightly toasted. Toss to combine with vegetables, breaking up any remaining clumps.

Return the ham/shrimp and chopped omelet to the pan. Pour soy sauce and oyster sauce (if using) evenly over rice. Add dark soy if you want deeper color, and drizzle sesame oil. Toss everything quickly and thoroughly so sauce coats grains and ingredients are evenly distributed. Taste and adjust seasoning with salt and pepper. If you want a sweeter, tangy Hawaiian touch, add 1 tablespoon ketchup and toss again. If desired, add a pinch of red pepper flakes or a squirt of sriracha for heat.

Stir-fry for another 1–2 minutes on high so flavors meld and any excess moisture cooks off. Turn off heat and garnish with sliced green onions. Serve hot.

Optional serving suggestions: top with extra chopped ham, a fried egg per serving, or a side of soy sauce or sriracha.