Hawaiian Fried Rice – Gluten Free!
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Hawaiian Fried Rice is sweet and savory, made with leftover rice, ham, pineapple, eggs, and a savory sauce, ready in only 20 minutes!
I don’t like letting leftovers go to waste, which is why I try to use up things like leftover Instant Pot Jasmine Rice in this Hawaiian Fried Rice dish. You can also use leftover rice in my Ground Turkey Stuffed Peppers!
Hawaiian Fried Rice – Gluten Free!
Hawaiian Fried Rice is quick and easy, made with leftover rice, ham, pineapple, bell pepper, and seasoning. You can throw this together on a weeknight in 15 minutes and have dinner on the table! Plus, this is a completely gluten free fried rice when you use gluten free soy sauce or gluten free tamari, which is better than any takeout!
This is my own take on the dish, so I make it in a skillet. If you want to fry the rice, heat some vegetable oil in the bottom of a wok or large skillet. When it’s hot enough (the oil should shimmer, but not smoke), add the rice and toss it a few times. Then follow the recipe from there, starting with adding the onions.
What kind of rice do you use for Hawaiian fried rice?
Use either white rice or jasmine rice to make fried rice. If you’re going to make the rice specifically for this dish, make sure you rinse the rice first to get rid of the starch, or it will end up too sticky when it cooks! Also, you want to let it get cold. Make the rice ahead of time, and put it in the refrigerator for a while before starting. This will prevent it from getting too mushy.
You can also make this recipe using coconut rice, which is a personal favorite of mine. It adds a whole other depth of flavor! You can check out my coconut rice recipe for directions. But if you don’t have time, or you’re getting rid of already-cooked leftovers, it’s not required for the recipe.
What else can you add to Hawaiian Fried Rice?
- Shredded Coconut
- Roasted pork
How long will Hawaiian fried rice last?
Hawaiian fried rice will last in the refrigerator, tightly sealed in an airtight container, for 2-3 days. You can also freeze Hawaiian fried rice, but I would add a few tablespoons of water when reheating. And defrost in the refrigerator the night before.
Tips for How To Make Hawaiian Fried Rice
- If you want to make this really fancy, hollow out a pineapple and serve it in the shell!
- You can add other meat to this Hawaiian fried rice, like chicken, shrimp, or roast pork.
- Make this a Hawaiian coconut rice by making it with leftover Coconut Rice!
- You can also serve this dish with a fried egg on top.
- You can substitute the tamari with gluten free soy sauce. Make sure your label says gluten free, because most soy sauces contain wheat!
- You can use a tsp of fresh ginger root in this recipe in place of ginger powder. I like to use the powder because it’s easier, but it will taste better with the fresh root. Add this when you add the onion.
- Also try using leftover fresh pineapple instead of canned for this recipe. Here’s a great video on how to cut up a pineapple!
- Make this recipe more spicy with a dash of cayenne pepper or sriracha sauce.
- If you want low sodium Hawaiian fried rice, just leave the soy sauce out altogether. Even the low sodium soy sauce it still pretty high in sodium. You can add the seasoning directly to the rice with the sesame oil.
What else goes with Hawaiian fried rice?
- Mango Salsa
- Slow Cooker Honey Garlic Chicken
- Beef Lo Mein (Gluten Free Lo Mein)
- Sow Cooker Teriyaki Chicken
- Slow Cooker Sweet & Sour Chicken
Hawaiian Fried Rice
- 2 cups cooked white rice
- 2 tbsp extra virgin olive oil
- 1 medium red bell pepper , diced
- 3 green onions, diced
- 1/2 cup yellow onion, diced
- 1 cup bean sprouts
- 1 cup cooked ham, diced
- 1/2 cup peas
- 1 8 oz can pineapple chunks, drained
- 2 large eggs, beaten
For the Sauce
- 3 tbsp gluten free tamari
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- 1/4 tsp ginger powder
- In a small bowl, whisk together tamari, sesame oil, sugar, and spices. Set aside.
- In a large skillet over medium heat, add olive oil, onion, and red bell pepper. Cook until onions are translucent, about 5 minutes. Add ham, peas, pineapple, green onions, and bean sprouts. Cook another 2-3 minutes, stirring. Add rice and sauce and stir together.
- Push the rice to one side of the skillet, and on the empty side add eggs. Use spatula to scramble them as they cook, 1-2 minutes. Once they are cooked through, stir them into the rice mixture. Serve.
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