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Hawaiian fried rice Recipe

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This recipe for Hawaiian fried rice, by , is from The Pierce Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tiffiney Pierce


6 oz (or 1 cup) leftover ham or SPAM
3 tbsp soy sauce
1 tbsp Sriracha
2 tbsp toasted sesame oil
2 tbsp plus 1 tsp peanut oil
1 red bell pepper (stemmed, seeded and cut into 1/2 in pieces)
6 scallions (white parts minced, green parts cut into 1/2 in pieces)
1 small onion, halved and sliced thin
3 garlic cloves, minced
1 tbsp minced ginger
4 cups cooked white rice, cold
2 large eggs, beaten
1 cup pineapple pieces

Combine soy sauce, sesame oil, and Sriracha in bowl and set aside. Heat 1 tbsp peanut oil in 12 in 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 tbsp peanut oil in 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 tsp peanut oil to empty side of skillet. Add eggs to oiled side of skillet and cook 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.




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