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 recipe is a savory and sweet dish with a distinct Asian flair. It uses two cups of day-old cooked rice, ideal for frying. The dish features diced ham and pineapple chunks, combined with red onion, peas, and carrots for nutrition and flavor. Minced garlic and ginger add aromatic depth, while lightly beaten eggs, soy sauce, and a hint of sesame oil enrich the dish’s taste. Optional red pepper flakes can introduce a spicy element. The cooking process involves scrambling the eggs, sautéing the aromatics, ham, and pineapple, then integrating the rice and seasonings. Peas and scrambled eggs are added towards the end for a colorful, balanced mix. Garnished with fresh green onions, this recipe offers a delightful blend of textures and flavors, making it an enjoyable and satisfying meal.

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

  • 2 cups cooked rice (preferably day-old as it fries better)
  • 1 cup diced ham
  • 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
  • 2 eggs, lightly beaten
  • 2-3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Red pepper flakes for heat (optional)
  • Green onions for garnish

Instructions

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.

Cook Eggs:

    • 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.

Sauté Aromatics:

    • 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 Ham and Pineapple:

    • Add the diced ham and cook for a couple of minutes until it begins to brown.
    • Add the pineapple chunks and cook for another minute.

Add Rice and Seasonings:

    • 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 a pinch of sugar if using.

Mix in Peas and Cooked Eggs:

    • 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.

Serve:

    • Taste and adjust seasoning if necessary.
    • 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.