Fried rice is one of my favorite dinners. Once you complete all of the prep it cooks so quickly and you can include lots of protein and veggies, making for a relatively healthy meal (especially compared to take-out, though I love that too!). I have recipes for Shrimp Fried Rice (can sub chicken) and Pineapple Mango Fried Rice. This fried rice has a Hawaiian twist. It probably isn’t authentic Hawaiian because I didn’t use spam. If you’re brave, be my guest. I’ll stick with deli sliced ham or Canadian bacon. Fresh pineapple is a must though to achieve that perfect balance of sweet and salty (and spicy with some added sriracha)!

Hawaiian Fried Rice

INGREDIENTS

~2 Tbsp. canola, coconut or peanut oil
1 medium shallot, minced
1/2 large red bell pepper, stemmed, seeded and chopped
3 cloves garlic, minced
1 tsp. grated fresh ginger
1 carrot, peeled and grated
3 large eggs, whisked
4 cups cooked white or brown rice, cold (prepared ahead/leftover refrigerated rice)
1 1/4 cups ham or Canadian bacon, diced
~ 2 Tbsp. low-sodium soy sauce
1 1/2 tsp. toasted sesame oil
2/3 cup frozen peas
1 1/2 cups fresh pineapple, chopped
3 green onions, chopped
fresh cilantro, chopped, to taste
sriracha or crushed red pepper, to taste

DIRECTIONS

1. Prep all ingredients ahead of time. This is key because once you start cooking, it moves fast!

2. Heat 1/2 Tbsp. oil in a large wok or nonstick skillet over medium-high heat. Add the shallot, pepper, garlic, ginger, and carrot and saute for several minutes, until golden and slightly softened. Remove from the pan to a plate and set aside. Return the pan to the heat and lightly coat with cooking spray. Pour the whisked eggs into the pan and cook, stirring occasionally, until almost cooked through. (They’ll cook FAST.) Remove the eggs from the pan and set aside on the same plate. Once cooled, break them up into tiny pieces with a knife or fork.

3. Return the pan to the heat and add the remaining 1 1/2 Tbsp. oil. Add the rice and spread into a single layer. Cook, only stirring every other minute or so, for 5-8 minutes until the rice is golden and warmed throughout. Add the ham and cook for several more minutes.

4. Stir in the vegetables/eggs that you set aside, 1 Tbsp. soy sauce, the sesame oil, peas, and pineapple. Cook, stirring frequently, for several minutes until warmed throughout. Add the green onions, cilantro, sirracha or red pepper, and adjust seasonings to taste (adding another Tbsp. of soy sauce if necessary). Serve immediately.

Serves 4.

(Adapated from Mel’s Kitchen Cafe)