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

Rice

  • 2 cups cooked rice (preferably day-old as it fries better)

Protein

  • 1 cup diced ham
  • 2 eggs, lightly beaten

Vegetables and Fruits

  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 small red onion, finely chopped
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • 2-3 cloves garlic, minced
  • 1 thumb-sized piece of ginger, minced

Sauces and Oils

  • 2-3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil

Seasonings

  • Salt and pepper to taste
  • Red pepper flakes for heat (optional)

Garnish

  • Green onions for garnish

Instructions

Prepare the Ingredients

Break apart day-old rice if needed. Dice the ham and chop vegetables. Drain canned pineapple if using.

Cook Eggs

Heat oil in a large skillet or wok over medium heat. Scramble beaten eggs until just set, then remove from the pan and set aside.

Sauté Aromatics

Add more oil to the pan. Sauté onions, garlic, ginger, and carrots for 3-4 minutes until softened.

Add Ham and Pineapple

Add diced ham and cook for a couple of minutes until browned. Stir in pineapple chunks and cook for another minute.

Add Rice and Seasonings

Add rice to the pan and stir to combine. Pour in soy sauce and sesame oil, stirring until rice is evenly coated. Season with salt, pepper, and a pinch of sugar if desired.

Mix in Peas and Cooked Eggs

Add frozen peas and scrambled eggs. Stir and cook for a few minutes until everything is heated through.

Serve

Adjust seasoning if needed and garnish with chopped green onions if desired.

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.