Hawaiian-ish Fried Rice with Yum-Yum Sauce
If you’re a fan of tropical flavors and crave a deliciously comforting meal, then this Hawaiian-ish Fried Rice with Yum-Yum Sauce is about to become your new favorite dish. Imagine a perfect balance of sweet pineapple, savory ham, and a creamy, tangy Yum-Yum sauce that ties it all together. Ready to dive in? Let’s get cooking!
There’s something ridiculously addictive about this fried rice. It’s the perfect combo of savory, sweet, and a touch of tanginess from the Yum-Yum sauce. You’ve got your rice, the crisp veggies, and that sauce (oh, that sauce) drizzled all over it like a flavor bomb just exploded on your plate. Every bite is like a mini vacation to the islands, but without having to leave your kitchen. Trust me, once you try it, you’ll be going back for seconds (and thirds… don’t worry, we’ve all been there).
The beauty of this Hawaiian-ish Fried Rice is its versatility. First off, you can throw in whatever leftover veggies or protein you’ve got laying around. Chicken? Check. Shrimp? Absolutely. Tofu? Heck yes! It’s the perfect way to turn those “what’s in the fridge?” moments into something delicious.
And that Yum-Yum sauce? Don’t just stop at fried rice. Use it as a dipping sauce for your favorite appetizers, drizzle it over roasted veggies, or even as a sandwich spread. It’s like a magic potion that takes everything from “meh” to “WOW.” (You might find yourself making extra just to have some for next time- you’re welcome.)
Now, I know what you’re thinking- “Ugh, another fried rice recipe.” But hold up, this isn’t just any fried rice. You’ve got a mix of colorful, crunchy veggies sneaking in under the radar. Perfect for getting the little ones to eat their greens (and they’ll never even know it). Plus, the flavors are SO good that the adults will be fighting over the last bite. It’s one of those rare dishes that’s kid-approved and adult-obsessed. I mean, can we all agree that’s the holy grail of family meals? I PINKIE PROMISE that even the pickiest eater will LOVE this recipe!
Hawaiian-ish Fried Rice with Yum-Yum Sauce
Ingredients
- 2 tablespoons butter
- 1 cup diced fresh pineapple
- ¼ teaspoon kosher salt
- pinch ground black pepper
- 2 tablespoons grapeseed or neutral oil of choice
- 1 large carrot, peeled and diced or grated
- ½ onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, chopped
- 2 teaspoons fresh grated ginger
- 2 cups diced ham
- ¼ cup sesame oil, divided
- 4 large eggs, whisked
- 3 cups leftover refrigerated cooked white rice
- 3 tablespoon soy sauce, plus more to taste
- 2 cups fresh whole snap peas, chopped
- 2 stalks green onions, sliced at a bias
- Yum-yum sauce (homemade or store-bought)
- Yum-Yum Sauce:
- 1 cup mayonnaise
- 1 teaspoon ketchup
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- 1 teaspoon sugar
- ¼ teaspoon paprika
- ¼ cup water, if needed to thin out sauce
Instructions
- Heat butter in a large deep skillet or wok pan over medium-high heat. Sear the pineapple without stirring, for 3 to 4 minutes, or until the edges of the pineapple chunks start to caramelize. Season the pineapple with salt and black pepper; transfer to a plate.
- Heat neutral oil in the same pan used to sear the pineapple, add the carrots and sauté for 4 to 5 minutes. Add the onions and bell peppers, and sauté for 3 minutes. Then stir in the garlic and the ginger and sauté for 20 seconds. Stir in the ham and cook until heated through, about 1 minute.
- Push everything in the pan to one side. Add 2 tablespoons sesame oil to the empty side of skillet. Add eggs and scramble until just set. Add the pineapple back in, the rice, soy sauce and remaining sesame oil. Stir the rice mixture and continue to cook the fried rice over medium-high heat for 2 to 3 minutes. Remove from the heat, add extra sesame oil and soy sauce, if desired. Add the snap pes and green onions, toss to combine.
- Serve and drizzle with thee yum-yum sauce. Enjoy!
- To make the yum yum sauce, whisk all of the ingredients together in a medium bowl until smooth (adding water a little bit at a time- until desired consistency is reached). Refrigerate for at least 1 hour before serving for best flavor. Store leftover sauce in a tightly sealed container or jar for up to 5 days.
