Hawaiian Fried Rice
This Paleo Hawaiian Fried Rice is a 30-minute one pan dish that is perfect for weeknight dinner. It has a wonderful blend of sweet, salty and umami flavours that makes this one tasty meal. Leftovers will last for up to 4 days in the fridge and reheat well. This recipe is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
I have a confession, I am a total sucker for Hawaiian pizza. This Hawaiian fried rice has the same delicious combination of sweet, salty and umami flavours that I love. This cauliflower rice is loaded with ginger, onion and peppers, plus juicy chunks of pineapple and salty ham. I find that there are two tricks to really elevating this dish, 1) adding in 2 eggs at the end which help to bind the rice together and 2) turning the heat up at the very end to form a “fried” crust.
Why you are going to love this Paleo Hawaiian Fried Rice:
- It’s quick and easy to make: Start to finish it takes just 30 minutes (and even less if you use store bought cauliflower rice) which makes it perfect for weeknight dinner.
- It’s so tasty! The combination of sweet, salty and umami flavours is so delicious! If you are a fan of Hawaiian pizza then you will love this dish! Adding egg to the rice helps to bind it together and gives the dish an almost creamy consistency.
- Leftovers: Any leftover rice will last for up to 5 days in the fridge and tastes just as good as day one when reheated. Leftovers can be reheated in the microwave or in a pan on medium heat for 5 minutes.
- It’s healthy! This Whole30 Hawaiian Fried Rice is Paleo, Dairy Free, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal. Skip the pineapple and it’s Keto too!
Let’s talk Cauliflower Rice:
I am personally a big fan of making cauliflower rice myself by breaking down a head of cauliflower into florets and pulsing it in a food processor. I find that this enables you to control the size of the pieces of “rice” and also ensures that the cauliflower rice doesn’t have a strong smell. Buying cauliflower rice from the store is definitely the more time efficient option although I find that it only lasts a day or two in the fridge before it starts to smell. Frozen cauliflower rice is another great option that you can use in this recipe. I recommend leaving the frozen rice at room temperature for 5 minutes to slightly thaw before adding it to the pan.
Ways to modify this recipe:
- While I prefer using chunks of ham for this dish, pancetta and even bacon also work well.
- Don’t eat pork? Swap it for diced chicken thighs or shrimp
- Not sure what coconut aminos is? If you aren’t on a gluten and soy free diet then feel free to use Tamari or Soy Sauce in its place, the flavour is very similar.
- Make this dish keto by skipping the pineapple
- Feel free to add in more veggies such as mushrooms, broccoli or asparagus
- If you are on the Specific Carbohydrate Diet then I recommend buying fresh, not canned pineapple.
Here are a few more cauliflower rice recipes that you might enjoy:
- Pork Fried Rice
- Mexican Cauliflower Rice
- Chicken & Cauliflower Rice Soup
- Asparagus, Kale & Pea Risotto
- Apple & Cinnamon Porridge
- Coconut Cauliflower Rice
- Cauliflower Rice Paella
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Hawaiian Fried Rice
- 1 tbsp coconut oil
- 1 tbsp finely diced ginger
- 2 cloves garlic minced
- 1 onion finely diced
- 1 red bell pepper chopped into small pieces
- 7 ounces diced ham or pancetta
- 3 cups cauliflower rice
- 1/4 cup coconut aminos
- 1/2 cup frozen peas
- 1/2 tsp white pepper
- 2/3 cups chopped scallions
- 1 1/4 cups diced pineapple
- 2 eggs
- In a wok or large frying pan heat the coconut oil on medium high heat. Add in the ginger and garlic and saute for 2 minutes until it becomes fragrant.
- Next add in the diced bell pepper, onion and ham/pancetta and saute for 5 minutes until the pepper begins to soften and the ham/pancetta is lightly golden in colour.
- Add in the cauliflower rice, coconut aminos, peas, white pepper and saute for 4 minutes until the rice has begun to soften. Stir in the pineapple and scallions and once well mixed, flatten the mixture up the sides of the wok/pan so that it touches as much of the surface as possible. Crack the two eggs into the middle of the rice, let them sit for 1 minute before breaking them up and stirring them into the rice. Turn the heat up to high and leave the rice to cook for another 2 minutes until all of the egg has set and is well mixed in with the rice. Serve in bowls garnished with a sprinkle of scallions.