Hawaiian-style fried rice is the perfect combination of salty and sweet and is packed with veggies for a satisfying one-pot meal.  It’s easy to whip up on a weeknight, or it can be served with a grilled protein for larger gatherings.  

You can easily adjust the vegetables in this recipe, but the two ingredients that make this recipe uniquely Hawaiian are the edamame beans and pineapple.  This recipe is also a great way to “rework” or bring new life to your leftovers – if you have some leftover veggies and rice hanging around, add a couple eggs and make veggie fried rice!

Gluten-free, Vegetarian

Serves: 4 (entree-size portions)

Ingredients

  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic
  • 2 medium carrots, peeled and diced
  • ½ cup broccoli florets, chopped small
  • ½ cup of brussels sprouts, thinly sliced
  • ½ cup frozen corn
  • ½ cup frozen shelled edamame beans (or lima beans if you can’t find edamame)
  • 2 eggs, beaten
  • 2 cups of rice (preferably short-grain, jasmine, or basmati), already cooked and chilled
  • ½ cup pineapple, diced
  • 3-4 Tbsp soy sauce, or to taste
  • 2 tsp oyster sauce
  • 1 tsp toasted sesame oil
Hawaiian-style Fried Rice in Wok
Shelled Soy Beans

Directions:

  1. Heat 1 tablespoon of olive oil in a wok or large saute pan over medium-high heat.  Add onions and saute for 5 minutes or until the edges begin to brown.  Add garlic and saute for an additional minute, then add carrots, broccoli, and brussels sprouts, and saute for 3 minutes.  Add frozen corn and edamame to the wok, stirring to incorporate.  Pour 2 Tbsp of water into the hot wok and immediately cover the wok, allowing the veggies to steam for 5 minutes.
  2. Lower the heat, and push the sauteed veggies to the outer edges of the pan, creating a well in the center of the wok.  Add a tablespoon of olive oil to the well, and then pour the eggs into the center of the well.  Allow to cook undisturbed for 2 minutes, then scramble the eggs in the well and stir into the veggies.  Add cooked rice to the pan, followed by soy sauce, oyster sauce, and sesame oil, and stir to combine.  Increase the heat to high, and continue sauteeing for 3 minutes until the rice begins to crisp.  Add pineapple to the wok and stir.  Taste and season with extra soy sauce, if desired.
  3. Serve immediately.  Leftovers will keep in a sealed container for up to 3 days.

Notes:

  • To make this recipe even easier, use previously-roasted veggies and just toss them with rice and the soy-sesame sauce over high heat.
  • You can find edamame beans in the frozen vegetable section of your grocery store.  If you can’t find them, you can always substitute frozen lima beans.  
  • Other vegetables to consider using in this recipe: diced bell peppers, sliced green beans, julienned cabbage, 
    Kristina Shane

    This recipe is from of Home Chef and OPL Community member Kristina Shane.

     

    One Planet Life Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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