Ham and Pineapple Fried Rice
A flavorful fusion of sweet pineapple and savory ham, stir-fried with aromatic spices and vegetables.
This Ham and Pineapple Fried Rice combines savory diced ham with sweet pineapple chunks for a flavorful, Asian-inspired dish. Day-old rice is stir-fried with red onion, peas, carrots, garlic, and ginger, enriched by scrambled eggs, soy sauce, and sesame oil, with optional red pepper flakes for heat. Finished with green onions, this colorful dish delivers a satisfying blend of textures and flavors, perfect for a quick, balanced meal.
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
Base & Cooking Oil
2 tablespoons vegetable oil (divided)
2 cups cooked rice (preferably day-old, chilled)
Eggs
2 eggs, lightly beaten
Cooked scrambled eggs (from earlier step)
Aromatics
1 small red onion, finely chopped
2–3 cloves garlic, minced
1 thumb-sized piece of ginger, minced
Vegetables & Add-Ins
½ cup diced carrots
½ cup frozen peas
1 cup diced ham
1 cup pineapple chunks (fresh or canned, drained if canned)
Seasonings & Sauces
2–3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper, to taste
Red pepper flakes (optional, for heat)
Pinch of sugar (optional, for balance)
Garnish
Chopped green onions
Instructions
Scramble the Eggs
Heat 1 teaspoon oil in a large wok or skillet over medium heat. Add eggs and scramble until just set. Transfer to a plate and set aside.
Sauté Aromatics & Veggies
Add 1 tablespoon oil to the wok. Stir in onion, garlic, and ginger; cook for 1–2 minutes until fragrant. Add carrots and cook another 2–3 minutes until slightly tender.
Add Ham & Pineapple
Stir in the diced ham and pineapple chunks. Cook for 2–3 minutes, letting the pineapple caramelize slightly for extra flavor.
Fry the Rice
Add the remaining oil if needed. Stir in the cold rice, breaking up clumps. Drizzle soy sauce and sesame oil over the rice. Season with salt, pepper, and red pepper flakes (if using). Add a small pinch of sugar if pineapple isn’t sweet enough.
Finish the Dish
Stir in frozen peas and scrambled eggs. Toss everything together and cook for 2–3 minutes until hot.
Serve
Garnish with chopped green onions. Serve hot as a main dish or side.
Prepare the ingredients. If you’re using day-old rice, break any clumps apart. Dice the ham and chop the vegetables. Drain the pineapple if it’s canned.
Heat a small amount of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the pan and set them aside.
Remove the eggs from the pan and set them aside.
Add a bit more oil to the pan. Sauté the onions, garlic, ginger, and carrots for about 3-4 minutes until they start to soften.
Add the diced ham and cook for a couple of minutes until it begins to brown.
Then add the pineapple chunks and cook for another minute.
Add the cooked rice to the pan. Stir to combine everything. Pour the soy sauce and sesame oil over the rice and stir until the rice is evenly coated with the sauce.
Season with salt, pepper, and red pepper flakes if using.
Add the frozen peas and the cooked eggs.
Stir everything together and cook for another few minutes until everything is heated through and the peas are cooked. Garnish with chopped green onions if desired.
