Hawaiian Pineapple Fried Rice

HAWAIIAN PINEAPPLE FRIED RICE - A NEW FAVORITE!

This is a new family favorite we've been whipping up: Hawaiian Pineapple Fried Rice. It's seriously become our go-to comfort food, and I'm loving every bite. Juicy pineapple chunks, savory diced ham, and colorful bell peppers all mixed up with a quinoa rice in one big, tasty bowl.

And get this – besides being crazy delicious, it's actually kinda good for you too! You've got the sweet pineapple loaded with vitamin C, plus all those colorful veggies packing in some serious nutrients. It's like a party on your plate, but with a healthy twist.

So, if you're looking for a fresh take on a classic dish that's sure to become your new favorite, give this Hawaiian Fried Rice a try. Trust me, your taste buds will thank you!

Ingredients

• 2 slices of bacon (cooked, reserve grease)

• 1/2 can pineapple chunks (drained)

• 3/4 cup uncured ham, diced

• 1/2 cup shelled edamame

• 1 bag of Thrive Market Brown Rice Quinoa Mix (8.8oz)

• 1 tsp chili garlic sauce

• 1 Tbsp liquid aminos

• 1-2 eggs, cooked sunny side up

• 1/4 cup pickled red onion

• Microgreens, for garnish

• 1/2 red bell pepper, diced

• 2 green onions, chopped (separate white and green parts)

• 2 cloves garlic, minced

• 1 Tbsp sesame, divided

Instructions

1. Begin by mixing liquid aminos, sesame oil, and chili garlic sauce in a small bowl, and set aside.

2. In a large non-stick skillet, heat half a tablespoon of sesame oil over medium-high heat. Sauté diced red bell pepper until crisp-tender, about 5 to 7 minutes. Add diced ham and the white parts of the green onions, cooking until the ham is lightly browned. Stir in minced garlic and cook for an additional minute. Transfer this mixture to a bowl and keep aside.

3. Heat the remaining sesame oil in the same skillet until hot. Add cold rice and cook, stirring occasionally, until thoroughly heated, about 8 minutes.

4. Push the rice to one side of the skillet and crack the eggs onto the other side. Let the eggs lightly scramble while stirring. Mix the scrambled eggs and the ham mixture into the rice.

5. Pour the soy sauce mixture into the skillet with the rice and cook, stirring until everything is well combined and hot.

6. Turn off the heat, then stir in drained pineapple chunks and the green parts of the onions.

7. Serve hot, garnished with pickled red onion and microgreens.

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Thrive Market

I love this Rice & Quinoa blend from Thrive Market!

Here is a link to shop the site…I get SO MUCH from there. They have the best products, give you the option to filter by dietary need and it shows up at your door!

What could be better?!

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Recipe Swaps

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Recipe Variations

Here are some tweaks to tailor your bowls to everyone's tastes:

• Shrimp Variation:

  • Substitute diced shrimp for the ham for a seafood twist.

  • Add diced shrimp to the skillet along with the bell peppers for a quick sauté before mixing it into the rice.

• Vegetarian Variation:

  • Omit the ham and bacon for a vegetarian version.

  • Increase the amount of vegetables such as bell peppers, edamame, and add additional vegetables like carrots, peas, or broccoli.

• Spicy Variation:

  • Increase the amount of chili garlic sauce or add additional hot sauce to amp up the heat.

  • Incorporate diced jalapeños or red pepper flakes for an extra kick.

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Hawaiian Fried Rice

Author: Natasha Pehrson

Hawaiian Fried Rice - a fusion of savory rice, sweet pineapple, and ham, perfect for a quick and flavorful meal. Find out how to make this delicious dish with our easy-to-follow recipe!

Ingredients

• 2 slices of bacon (cooked, reserve grease)
• 1/2 can pineapple chunks (drained)
• 3/4 cup uncured ham, diced
• 1/2 cup shelled edamame
• 1 bag of Thrive Market Brown Rice Quinoa Mix (measurements as per bag)
• 1 tsp chili garlic sauce
• 1 Tbsp liquid aminos
• 1-2 eggs, cooked sunny side up
• 1/4 cup pickled red onion
• Microgreens, for garnish
• 1/2 red bell pepper, diced
• 2 green onions, chopped (separate white and green parts)
• 2 cloves garlic, minced
• 1 Tbsp vegetable oil, divided

Instructions

1. Begin by mixing liquid aminos, sesame oil, and chili garlic sauce in a small bowl, and set aside.
2. In a large non-stick skillet, heat half a tablespoon of sesame oil over medium-high heat. Sauté diced red bell pepper until crisp-tender, about 5 to 7 minutes. Add diced ham and the white parts of the green onions, cooking until the ham is lightly browned. Stir in minced garlic and cook for an additional minute. Transfer this mixture to a bowl and keep aside.
3. Heat the remaining sesame oil in the same skillet until hot. Add cold rice and cook, stirring occasionally, until thoroughly heated, about 8 minutes.
4. Push the rice to one side of the skillet and crack the eggs onto the other side. Let the eggs lightly scramble while stirring. Mix the scrambled eggs and the ham mixture into the rice.
5. Pour the soy sauce mixture into the skillet with the rice and cook, stirring until everything is well combined and hot.
6. Turn off the heat, then stir in drained pineapple chunks and the green parts of the onions.
7. Serve hot, garnished with pickled red onion and microgreens.

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