Description
A flavorful and vibrant Pineapple Fried Rice recipe combining sweet pineapple chunks, savory ham, colorful vegetables, and a tantalizing sauce to create a perfect balance of textures and tastes. This dish uses leftover rice for the ideal crispy texture and is perfect for a quick and satisfying dinner.
Ingredients
Scale
Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon ground ginger
Fried Rice
- 1 tablespoon butter
- 2 eggs
- 2 tablespoons peanut oil, divided
- 8 ounces ham steak, diced (about 1 heaping cup)
- 1/3 cup dry white wine
- 1 yellow onion, diced
- 3/4 cup carrots, julienned and roughly chopped
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups leftover rice
- 1 (20 oz) can pineapple chunks, drained (about 1.5 cups)
- 2 green onions, sliced
- 1/3 cup cashews, roughly chopped
Instructions
- Prep the Sauce and Pineapple: Combine soy sauce, chicken broth, honey, hot sauce, sesame oil, and ground ginger in a bowl and set aside. Drain pineapple chunks well and cut into smaller pieces if desired. Pat dry with paper towels to remove excess moisture.
- Scramble the Eggs: Melt butter in an 8-inch nonstick skillet over medium-low heat. Add whisked eggs and cook, stirring gently, until just set. Remove eggs from pan and set aside.
- Cook the Ham: Heat 1 tablespoon of peanut oil in a wide skillet over medium-high heat. Add diced ham and cook for about 3 minutes until slightly browned. Remove ham and set aside.
- Deglaze the Pan: Add white wine to the skillet and set heat to medium. Use a spatula to scrape up any browned bits from the bottom and sides. Let the wine reduce by half, about 3 to 4 minutes.
- Sauté Vegetables: Add diced yellow onion to the pan and cook for 3 minutes until softened. Add carrots, red bell pepper, and minced garlic, cooking for 2 more minutes.
- Add Rice and Sauce: Stir in chilled leftover rice and pour the sauce over it. Increase heat to medium-high and toss continuously for about 3 minutes, until most of the sauce liquid is absorbed.
- Incorporate Ham, Pineapple, and Eggs: Reduce heat to medium and fold in ham, pineapple chunks, and scrambled eggs. Toss gently to combine and heat through.
- Garnish and Serve: Remove from heat and sprinkle sliced green onions and chopped cashews on top before serving.
Notes
- For perfectly cooked rice, simmer 1 cup of white long grain rice with 2 cups chicken broth for 15 minutes, then let stand covered for 10 minutes. This yields 3 cups of rice.
- Use dry, cold leftover rice for best results to achieve crisp texture.
- Alternative rice options: rinse rice if preferred or try cauliflower rice for a low-carb version by cooking it briefly in the sauce before adding other ingredients.
- Add 1–2 cups shredded green cabbage for extra flavor and texture.
- Substitute white wine with chicken broth or Shaoxing cooking wine (2 tablespoons) if preferred.
- Remove excess moisture from pineapple chunks to keep fried rice crispy.
- This recipe can be adapted with chicken, beef, shrimp, or vegetarian options.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 140 mg
