Description
This Pineapple Fried Rice recipe is a vibrant, flavorful twist on traditional fried rice, combining sweet pineapple chunks, savory ham, and a tangy, slightly spicy sauce. Featuring a combination of vegetables and cashews for crunch, it’s a perfect main or side dish that’s easy to prepare using leftover rice for the best texture.
Ingredients
Scale
Sauce
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Fried Rice
- 1 tablespoon butter
- 2 eggs
- 2 tablespoons peanut oil, divided
- 1 (8 oz.) ham steak, diced (about 1 heaping cup)
- ⅓ cup dry white wine
- 1 yellow onion, diced
- ¾ cup carrots, julienned and roughly chopped
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups leftover cooked rice
- 1 (20 oz.) can pineapple chunks, drained (about 1.5 cups)
- 2 green onions, sliced
- ⅓ cup cashews, roughly chopped
Instructions
- Prep Work: Combine all sauce ingredients in a small bowl and set aside. Drain pineapple chunks thoroughly and cut into smaller pieces if desired. Measure out all remaining ingredients to have them ready before starting cooking.
- Scramble the Eggs: Heat butter over medium-low heat in a nonstick 8-inch skillet. Add whisked eggs and cook, scrambling gently until just set. Remove eggs from skillet and set aside.
- Cook Ham: Add 1 tablespoon of peanut oil to a wide skillet over medium-high heat. Add the diced ham and cook for about 3 minutes until lightly browned. Remove from skillet and set aside, turning heat off.
- Reduce Wine: Pour white wine into the skillet and set heat to medium. Scrape the bottom and sides using a silicone spatula to deglaze. Let the liquid reduce by half, about 3-4 minutes.
- Sauté Vegetables: Add diced onion to the skillet and cook for 3 minutes until softened. Add carrots, red bell pepper, and garlic and cook for an additional 2 minutes until vegetables are tender-crisp.
- Add Rice and Sauce: Stir in the chilled leftover rice and pour the prepared sauce over it. Increase heat to medium-high and toss continuously for about 3 minutes, allowing the rice to absorb most of the sauce and become hot.
- Combine All Ingredients: Reduce heat to medium. Add the cooked ham, pineapple chunks, and scrambled eggs back to the skillet. Toss well to combine and heat through thoroughly.
- Garnish and Serve: Remove from heat, sprinkle sliced green onions and chopped cashews over the top. Serve immediately for best texture and flavor.
Notes
- Use day-old leftover rice if possible; it’s drier and will fry up crispy without becoming mushy.
- For perfectly cooked rice, boil 2 cups chicken broth, add 1 cup white long grain rice, cover tightly and simmer on low for 15 minutes. Let stand covered for 10 minutes off heat before using.
- If using fresh rice, spread it out on a tray and let dry for a few hours or overnight before frying to improve texture.
- Rinsing rice before cooking is optional based on preference; skipping rinsing can yield better consistency.
- Substitute peanut oil with olive or canola oil if desired.
- Try adding 1-2 cups shredded green cabbage for extra flavor and nutrition, though it will reduce crispiness slightly.
- For alcohol-free version, omit wine or substitute with additional chicken broth.
- Drain pineapple chunks thoroughly and pat dry to keep the rice from becoming soggy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Frozen leftovers reheat well in a microwave or skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 120 mg
