How to Make Hawaiian Veggie Fried Rice Bowls
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In a small bowl, whisk soy sauce, honey, and garlic powder. Set aside.
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Heat sesame oil in a large nonstick skillet over medium-high. Add pineapple, bell pepper, carrot, and edamame; cook 3-4 minutes, until tender.
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Push veggies to the side, add eggs to the other side, and scramble until just set.
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Add brown rice to the pan; stir to combine. Pour soy sauce mixture over and stir-fry for 2-3 minutes until heated through.
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Serve warm in bowls.
Pro Tips for Perfect Hawaiian Veggie Fried Rice Bowls
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked brown rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Hawaiian Veggie Fried Rice Bowls?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Hawaiian Veggie Fried Rice Bowls?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked brown rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.