Hawaiian Rice

Name: Hawaiian Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup cooked chicken, diced; 1 egg; 2 cups cooked rice, cold; 2 green onions, diced; ¼ cup carrot, finely diced; ¼ cup pineapple, drained and diced; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; pepper

Eats Now Editorial Team · 558 kcal · Meat & Poultry

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Hawaiian Rice – a delicious recipe with chicken, egg, rice, green onions, carrot, pineapple. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

¾ cup cooked chicken, diced
1 egg
2 cups cooked rice, cold
2 green onions, diced
¼ cup carrot, finely diced
¼ cup pineapple, drained and diced
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil
pepper

1
Heat oil, and add the chicken, rice, onions, carrots, soy sauce and sesame oil.
2
Stir-fry until hot (about 2 minutes).
3
Add the egg and continue stirring while cooking adding pepper to taste.
4
Add pineapple to warm rice and serve.
5
Note: Always use cold cooked rice for stir fry, it's the secret.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup cooked chicken, diced, 1 egg, 2 cups cooked rice, cold, 2 green onions, diced, and more.

Yes, Hawaiian Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
558 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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