Made with easy to find ingredients, this Hawaiian Breakfast Fried Rice makes for a delicious morning!
Hawaiian Breakfast Fried Rice
The Modern Cast Iron Cookbook by Tiffany La Forge (of Parsnips and Pastries) is a new cookbook that shares fresh and healthy recipes made in all things cast iron. When Tiffany offered a copy of her cookbook, my hand shot up! I love a good cookbook and I love my cast iron so it was a match made in heaven.
In The Modern Cast Iron Cookbook, Tiffany covers how to care for your cast iron and shares recipes from breakfast to dinner to dessert using one! Her delicious recipes are also very accommodating as she has labels that share which recipes are gluten-free, grain-free, vegan, and vegetarian. I love how in her cookbook, Tiffany clearly states at the top of each recipe everything you need to know ie 12″ skillet vs 10″ skillet vs grill pan vs medium Dutch oven. I find that having the information right away makes it much easier for me to decided on which recipe I’m to make (since I don’t have a grill pan handy, I know not to go spend time to gather all the ingredients).
Another reason I enjoyed The Modern Cast Iron Cookbook was that the ingredients that she focused on are pretty accessible. In other words, I didn’t see any recipes that required me to place an order at a speciality store. A lot of recipes Used ingredients that I regularly stock in my pantry or fridge.
Today, I’m sharing one of my favourite recipes from the cookbook, Hawaiian Breakfast Fried Rice, as it not only uses up leftover rice, it easily converts into a meal prep as well.
Note: I slightly adapted this recipe by changing the amount of rice as I prefer meal prepping 4 portions than 6. However, I’ll be sharing the recipe exactly as Tiffany has it written in her cookbook.
What You’ll Need To Make Hawaiian Fried Rice
- bacon
- sweet onion
- red bell pepper
- salt & pepper
- ham steak
- garlic
- pineapple
- soy sauce
- sesame oil
- oyster sauce
- honey
- ginger
- rice
- scallions
- over easy fried egg
- 12″ cast iron
How To Make This Easy Hawaiian Fried Rice
- Preheat the skillet over medium heat. Cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pan.
- Add the onion to the hot pan and cook until translucent, 5 to 7 minutes. Add the bell pepper and cook until just tender, about 5 minutes. Season with salt and pepper.
- Add the cubed ham to the pan and cook, in one even layer, until slightly browned and caramelized, about 5 minutes. Stir in the garlic and pineapples and cook for another 2 minutes.
- In a small bowl, whisk together the soy sauce, sesame oil, oyster sauce, honey, and ginger. Add the rice to the pan and stir until everything is combined and heated through, about 3 minutes. Pour the sauce over the rice, and return the bacon to the pan.
- Cook the fried rice until golden and slightly crispy in parts, another 2 to 3 minutes. Top each serving with scallions and an over-easy fried egg.
Tips and Notes on Making The Perfect Hawaiian Breakfast Fried Rice
- You can substitute fresh pineapples for canned pineapple if they are not in season.
- I swapped in sliced ham for cubed ham steak as it was what I had on hand.
- To make this into a Hawaiian fried rice meal prep, you can cook the egg directly in the skillet with the rice like a traditional Chinese fried rice to save time in the morning! If you are grabbing and going with this meal prep and don’t have time to fry an egg but still want egg in your meal prep, this is a great alternative.
Hawaiian Breakfast Fried Rice
Ingredients
- 5 thick cut bacon slices diced
- 1 sweet onion diced
- 1 red bell pepper diced
- salt & pepper
- 7 ounce ham steak cubed
- 2 cloves garlic
- 1 cup chopped fresh pineapple
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp oyster sauce
- 1 tbsp honey
- 2 tsp minced fresh ginger
- 4 cups cooked day old rice
- 3 tbsp chopped scallions green parts only
- 6 over easy fried eggs
Instructions
- Preheat the skillet over medium heat. Cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pan.
- Add the onion to the hot pan and cook until translucent, 5 to 7 minutes. Add the bell pepper and cook until just tender, about 5 minutes. Season with salt and pepper.
- Add the cubed ham to the pan and cook, in one even layer, until slightly browned and caramelized, about 5 minutes. Stir in the garlic and pineapples and cook for another 2 minutes.
- In a small bowl, whisk together the soy sauce, sesame oil, oyster sauce, honey, and ginger. Add the rice to the pan and stir until everything is combined and heated through, about 3 minutes. Pour the sauce over the rice, and return the bacon to the pan.
- Cook the fried rice until golden and slightly crispy in parts, another 2 to 3 minutes. Top each serving with scallions and an over-easy fried egg.
OTHER BREAKFAST RECIPES TO TRY
- Freezer Friendly Breakfast Egg Sandwiches
- Make Ahead Breakfast Taco Egg Bowl
- Chocolate Chia Steel Cut Overnight Oats
- 4 Make Ahead Overnight Oats
- Instant Pot Poached Eggs
- Instant Pot Pizza Egg Bites
- Freezer Friendly Spinach and Cheese Hand Pie
- Whole30 Breakfast Recipes from Slender Kitchen
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
- Meal Prep Support Group: https://www.facebook.com/groups/mealprepsupport/
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com
Mary Bird
Hi Carmy,
Sorry, no picture. I was ravenous and attacked my meal as soon as it was plated. I added Kale and was very happy with the addition. An Ayurveda friend said the dish hit all five tasting notes.
Bravo!
Mary
Carmy
Woo! So glad you enjoyed it 🙂