• Pretty Plate by Michelle

Breakfast, Lunch or Dinner Hawaiian Garlic Pineapple Fried Rice Bowls

I am feeling all of the tropical vibes because these hawaiian garlic pineapple fried rice bowls are coming in hot! There is something about having your meal served inside a pineapple that just instantly takes your tastebuds on a tropical trip!



You know what they say: A pineapple a day keeps the worry‘s away

If there is one thing my family loves it’s rice. We have it with almost every meal because it goes with everything and anything and it honestly is acceptable to consume at any hour of the day: breakfast, lunch or dinner.



This recipe is one of those recipes that is acceptable for breakfast, lunch or dinner and it is one that everyone will love for many reasons. First it’s salty, then it‘s sweet and the best part is that it is easier to make than you think. Once you have everything prepped it’s done in 25 minutes or less! Plus if you are looking to make this a real show stopper, cut out the pineapple meat from the center and serve the fried rice inside. That little touch is sure to elevate your dining experience even if you are just at home.


Serves 4 plus leftovers, INGREDIENTS:

3 and 1/2 cups cooked white jasmine rice, a few hours old. IMPORTANT NOTE: I would cook it in the morning and then remove from the pot or rice maker and let it sit out for a few hours. Do not use hot fresh made rice.

1 Cup fresh pineapple

1 Red bell pepper, diced

Half of a yellow onion, minced

1 8 oz. ham steak, diced (this will come pre-packaged from your local grocery store)

1 TBSP green onion, thinly sliced green and white parts + more for garnish at the end

1/2 cup frozen peas and carrots

1/2 cup bean sprouts from the can

1 and 1/2 TBSP minced garlic

2 eggs, beaten and mixed with 2/3 TSP sweet cooking rice wine + 1/4 TSP salt

2 TBSP soy sauce

1 TBSP sweet cooking rice wine

1 TBSP fish sauce

1 TSP sesame oil

1/4 TSP ground ginger

3 TBSP vegetable oil, divided

1 TBSP sweet soy glaze

DIRECTIONS:

  1. Heat 1 TBSP vegetable oil over medium heat in your wok. Add egg mixture and cook until scrambled about 2 minutes. Remove from heat, set aside on another plate.

  2. Heat an additional 1 TBSP vegetable oil over medium to low heat add ham cubes. Cook until charred and tender about 7 minutes. Remove from heat and set aside on another plate.

  3. Heat final 1 TBSP vegetable oil over medium heat and add the onion and garlic. Cook until fragrant 2-3 minutes.

  4. Add red bell pepper, carrots and peas. Cook an additional 3 minutes.

  5. Add cooked room temperature rice. Then, add: soy sauce, sweet cooking rice wine, fish sauce, sesame oil and ground ginger. Mix well. Then, add 1 TBSP of the sweet soy glaze. Mix again.

  6. Add pineapple, cooked scrambled eggs, cooked diced ham, bean sprouts and green onions. Mix and cook for another 3-5 minutes until everything is warmed.

  7. Serve immediately and place in a pineapple bowl if desired.

PRETTY PLATE KITCHEN ITEMS USED:

  1. Joyce Chen wok: OPTION 1, OPTION 2

  2. Chopstix

  3. Glass Bowls

  4. White Marble Platter

  5. Black Patio Table

  6. White Rice Paddle

  7. Blue Rim Bowls

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