Hawaiian BBQ Meatball Fried Rice

This is what happens when you’re sitting around, dreaming about food. You start by dreaming about appetizers, like maybe some awesome Hawaiian BBQ meatballs. You know, the old party standby. Yummy. Then, your thoughts (I’m blaming the pineapple in the meatball sauce) turn to Hawaiian fried rice. Next thing you know, you’ve got Hawaiian BBQ meatball fried rice, and let me tell you, it’s good. Asian meets… uh… Well, meatballs, I guess! It’s different in a very good way.

Hawaiian BBQ Meatball Fried Rice

A Great Taste Sensation

I loved the sweetness of the pineapple, the tangy bite from the BBQ sauce, and the bite from the vegetables. This Hawaiian BBQ meatball fried rice came out really good. Not bad for just sitting around, dreaming! Who knows what I might dream up next. Sometimes the ideas are really good, like this one. Others, well, they aren’t so good. Those are the ones that don’t end up on this blog so you actually never get to see them. Consider yourself lucky!

I used frozen, pre-cooked meatballs for this dish. You can use homemade instead. Just cook them first, of course.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

My vegetable and meatball soup is a bit different, too.

Hawaiian BBQ Meatball Fried Rice
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4 from 1 vote

Hawaiian BBQ Meatball Fried Rice

This is what happens when you’re sitting around, dreaming about food. 
Course Main
Cuisine American
Keyword fried rice, meatballs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 357kcal
Author Mike

Ingredients

For the Hawaiian meatballs

For the Hawaiian fried rice

  • 3 teaspoons vegetable oil divided
  • 1 red bell pepper chopped
  • 6 green onions white and green parts chopped and separated
  • 3 cloves garlic minced
  • 5 cups rice cooked
  • 3 large eggs
  • ½ 20 ounce pineapple chunks

Instructions

For the Hawaiian meatballs

  • Place all ingredients into a medium pot over medium heat. Stir and heat thoroughly.

For the Hawaiian fried rice

  • Heat a teaspoon of the oil in a large skillet over medium high heat.
  • Add the bell pepper and white parts of the green onions and cook until the peppers start to soften, about 5 minutes.
  • Add garlic and cook another minute.
  • Remove mixture to a plate.
  • Add another teaspoon of oil to the pan.
  • Add rice and warm through, stirring often.
  • Push rice to the side of the skillet and add the 3 eggs. Cook, scrambling, until done. Stir in to the rice.
  • Add green parts of the green onions and pineapple chunks and stir.
  • Add in the red pepper mixture and stir.
  • Serve rice with meatballs and sauce.

Nutrition

Calories: 357kcal | Carbohydrates: 37g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 245mg | Potassium: 326mg | Fiber: 1g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg

Nutritional values are approximate.

Grilled Teriyaki Chicken Fried Rice

What is it about grilled Teriyaki chicken fried rice that makes it soooo good? Well, sure the chicken is absolutely great. But I think it’s the peas. And the green onions. Oh, and definitely the egg. Ok, so the answer is all of the ingredients come together to make a fantastically-flavored dish that is easy to prepare and disappears in no time at all.

Grilled Teriyaki Chicken Fried Rice

A Plate Of Deliciousness

Instead of the ‘usual’ cooked chicken, we grilled some marinated chicken that came out absolutely fantastic. It is the same marinade we used on some grilled Teriyaki pork kabobs the other night. It is definitely our favorite and it makes dishes like this grilled Teriyaki chicken fried rice so great. The marinade not only gives the chicken an amazing flavor, it tenderizes too. With only a few ingredients, it’s a staple on our menu.

A Grill Basket Makes It Even Easier

You can cook the chicken directly on the grill, on skewers, or my favorite, in a grill basket. Clean-up couldn’t get any easier when you use a basket. You don’t have to spend the time poking skewers through the meat. And you don’t have to worry about the meat accidentally falling through the grill grates. It’s an all-around win for me!

Also try my grilled Teriyaki pork kabobs.

Grilled Teriyaki Chicken Fried Rice
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5 from 1 vote

Grilled Teriyaki Chicken Fried Rice

What is it about fried rice that makes it soooo good? I think it’s the peas. And the green onions. Oh, and definitely the egg.
Course Main
Cuisine American
Keyword chicken, fried rice, grilled, Teriyaki
Prep Time 3 hours 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes
Servings 4
Calories 371kcal
Author Mike

Ingredients

For the marinade

For the fried rice

  • ¾ cup white onion minced
  • 2 ½ tablespoons oil
  • 1 egg lightly beaten
  • 3 drops light soy sauce
  • 3 drops sesame oil
  • ½ cup carrot shredded
  • ½ cup peas frozen, thawed
  • 4 cups rice cooked, cooled
  • 4 green onions chopped
  • 2 cups bean sprouts
  • 2 tablespoons soy sauce

Instructions

For the chicken

  • Combine all of the marinade ingredients. Place into a large resealable baggie or container and refrigerate for at least 3 hours.
  • Set up your grill for indirect and direct cooking.
  • Thread meat and vegetables onto skewers.
  • Sear over direct heat then move to indirect heat and cook until the chicken reaches 165 F. Remove and cover with foil while making the fried rice.

For the fried rice

  • Heat 1 tablespoon of oil in a wok or large skillet.
  • Add the onion and stir-fry until they brown, 8-10 minutes. Remove.
  • Allow wok to cool slightly.
  • In a small cup, mix the egg with the 3 drops of soy and sesame oil.
  • Add 1/2 tablespoon of oil to the wok, coating well.
  • Add the egg mixture and quickly swirly it around. Once it puffs flip the egg. Remove from wok to a plate and chop.
  • Heat 1 tablespoon oil in the wok. Add the carrots, peas, and cooked onion and stir-fry for 2 minutes.
  • Add rice, green onions, and bean sprouts, tossing to mix well, and stir-fry for 3 more minutes.
  • Add 2 tablespoons of light soy sauce and the egg to the wok and fold to incorporate;
  • Remove from heat.
  • Serve rice topped with chicken.

Nutrition

Calories: 371kcal | Carbohydrates: 13g | Protein: 43g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1627mg | Potassium: 954mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3151IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 2mg

Nutritional values are approximate.

Thai Fried Rice

I made this Thai fried rice with the Thai pork burritos I made the other day. Both came out fantastic, making for the perfect dinner. The rice is packed full of flavor. This is definitely not boring or bland. 

Thai Pork Burritos with Thai Fried Rice

Now I Love Fish Sauce

We’ll certainly make both this Thai fried rice and the pork burritos again soon. When I first made this I didn’t have a lot of experience with fish sauce. It’s mighty potent stuff, that’s for sure. I later made slow cooker Vietnamese ribs. They are absolutely packed with fish sauce. And despite the initial strong aroma, the ribs were truly amazing!

Also try my chicken or pork egg rolls.

Thai Pork Burritos with Thai Fried Rice
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4 from 1 vote

Thai Fried Rice

The rice is packed full of flavor. This is definitely not boring or bland. 
Course Side
Cuisine Asian
Keyword fried rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 212kcal

Ingredients

  • 2 tablespoons vegetable oil divided
  • ½ cup white onion chopped
  • 1 clove garlic minced
  • ½ cup vegetables I used some from a bag in the frozen section, thawed
  • 2 cups rice cooked
  • 2 tablespoons chili sauce
  • 1 tablespoon fish sauce
  • 1 egg lightly beaten

Instructions

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  • Add the onion and garlic and cook for 30 seconds.
  • Add the vegetables and cook another minute.
  • Add the rice, chili sauce, and fish sauce and fry another 3 minutes or until the rice is warmed completely.
  • Push rice mixture to the side of the skillet. Pour remaining oil into the center of the skillet and add the egg. Scramble the egg and cook until done.
  • Stir the rice mixture in with the scrambled egg. Serve.

Nutrition

Calories: 212kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 482mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1267IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

Four-Pepper Chicken Fried Rice

I’ve been subscribing to Chile Pepper magazine (no longer in publication) for quite some time now. Though I certainly don’t consider myself to be a Chilehead, I do like some heat in my dishes, like this four-pepper chicken fried rice. A lot of people are afraid of using peppers or hot sauces in their dishes, but I’ve found that if you experiment with them you can get a better tasting dish, and one that doesn’t burn off the roof of your mouth.

Four-Pepper Chicken Fried Rice

Fried Rice With A Twist

I found this recipe for four-pepper chicken fried rice in the November 2009 issue of the magazine. It came out absolutely fantastic. You can use whatever peppers you have really. I had some roasted chicken left from a cookout on my Char-Broil Big Easy. It worked just great in this meal. Rotisserie chicken would be fantastic, too.

I’d make this again in a heartbeat.

Also try my grilled Kung Pao chicken with egg-fried rice.

Four-Pepper Chicken Fried Rice
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5 from 1 vote

Four-Pepper Chicken Fried Rice

Fantastic flavors with a little kick to boot!
Course Main Dish
Cuisine American
Keyword fried rice
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 349kcal

Ingredients

  • 1 cup brown rice
  • 3 tablespoons olive oil divided
  • 1 pound green beans fresh, trimmed, and cut into 1" lengths
  • 3 jalapenos seeded if desired, cut into strips
  • 2 red bell peppers cut into strips
  • 2 poblano peppers can sub green bell peppers, cut into strips
  • 6-8 dried chiles
  • 2 large eggs lightly beaten
  • 1 tablespoon soy sauce plus more for serving
  • 1 tablespoon hot sauce I used Cholula, my favorite
  • 2 cups chicken roasted, chopped
  • green onions chopped, for garnish

Instructions

  • Cook rice per package instructions.
  • Heat 1 tablespoon of the oil in a large skillet. Add the green beans and cook until slightly tender, about 8 minutes.
  • Add in the peppers and dried chiles and cook until tender, about 5 minutes.
  • Remove the vegetables to a large bowl.
  • Reduce heat to low.
  • Add the eggs and scramble. Cook until done. Remove to the bowl with the vegetables.
  • Add the remaining oil. Increase the heat to medium high. Add in the rice and toss to coat. Cook for 1 minute.
  • Add in the chicken, soy sauce, and hot sauce. Stir. Cook until the chicken is heated.
  • Add the vegetables and eggs back and heat.
  • Serve garnished with green onions and a little extra soy sauce on the side.

Nutrition

Calories: 349kcal | Carbohydrates: 52g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 499mg | Potassium: 739mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3379IU | Vitamin C: 153mg | Calcium: 91mg | Iron: 3mg

Nutritional values are approximate.