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Hawaiian Fried Rice

Hawaiian Fried Rice

with Pineapple, Bok Choy and Green Onion

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Prepare your taste buds for this pork fried rice with a pineapple Hawaiian Twist! Green onions and bok choy round out this one pan wonder!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Peameal Bacon

95 g


227 g

Shanghai Bok Choy

4 unit

Green Onion

12 g


30 g


1.5 cup

Jasmine Rice

4 tbsp

Sweet Chili Sauce

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Green Peas

Not included in your delivery

3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories447 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate56 g
Sugar13 g
Dietary Fiber3 g
Protein29 g
Cholesterol6 mg
Sodium1262 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Garlic Press
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* In a medium pot, add 2 1/2 cups water. Cover and bring to a boil over high heat. Meanwhile, cut pineapple into 1/2-inch pieces. Thinly slice green onions. Cut bok choy into 1/2-inch pieces. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger. Pat peameal dry with paper towel, then cut into 1/2-inch pieces.


Add rice to the medium pot with boiling water. Reduce the heat to low. Cover and cook until rice is tender and liquid has been absorbed, 12-14 min.


Meanwhile, heat a large non-stick pan over high heat. When the pan is hot, add 1 tbsp oil, then peameal. Cook, stirring often, until peameal is golden-brown and cooked through, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer peameal to a plate and cover with foil to keep warm.


Using the same pan, add another 1 tbsp oil, then bok choy. Cook, stirring occasionally, until bok choy is tender-crisp, 2-3 min. Add pineapple, ginger and garlic. Cook, stirring often, until pineapple is warmed through, 1-2 min. Remove the pan from the heat and transfer pineapple mixture to the plate with peameal.


Fluff rice with a fork. Heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then rice. Cook, stirring occasionally, until any liquid has absorbed and rice is starting to turn brown, 2-3 min. Add peas, sweet chili sauce, soy sauce, peameal mixture and any remaining juices from the plate. Season with salt and pepper. Stir together until warmed through, 1-2 min.


Divide Hawaiian style fried rice between plates and sprinkle over green onions.