Description
This Leftover Ham Fried Rice with Pineapple is a quick and flavorful way to transform leftover rice and ham into a vibrant, sweet-savory stir-fry. Featuring diced pineapple for a tropical twist, colorful bell peppers, and scrambled eggs, this dish combines caramelized ham and savory soy sauce with the freshness of pineapple juice, making it an easy, satisfying meal perfect for using up leftovers.
Ingredients
Scale
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons pineapple juice
Main Ingredients
- 3 tablespoons peanut oil (or vegetable oil)
- 1 cup leftover ham, diced
- 1/2 cup pineapple, diced
- 1/2 bell pepper, diced (yields about 1/2 cup)
- 2 cloves garlic, minced
- 3 cups cooked overnight long grain rice
- 3 eggs, beaten
- Salt, to taste
Instructions
- Prepare the sauce: In a small bowl, mix together the soy sauce and pineapple juice thoroughly to create the flavorful sauce base.
- Caramelize ham and pineapple: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the diced ham and pineapple, stirring occasionally until they become caramelized and golden, about 2 to 3 minutes.
- Add bell peppers: Stir in the diced bell peppers, mixing well with the ham and pineapple. Once combined, transfer this mixture to a plate and set aside.
- Sauté garlic and toast rice: Add 1 1/2 tablespoons of oil to the same pan along with the minced garlic. Stir it to release its aroma, then add the cooked rice, spreading it out evenly. Cook while stirring occasionally until the rice is lightly toasted.
- Cook the eggs: Push the rice to one side of the pan and add the remaining 1/2 tablespoon oil to the other side. Pour the beaten eggs onto the oil and let them cook undisturbed for about 30 seconds until the bottom sets. Then scramble gently a few times so most of the eggs set but some parts remain slightly runny.
- Combine eggs and rice: Mix the scrambled eggs into the rice thoroughly by chopping and stirring until well combined.
- Add seasoning and evaporate liquid: Shift the rice mixture to the edge of the pan to create a well in the center. Pour the soy sauce and pineapple juice mixture into the well and let it cook briefly to evaporate excess liquid. Stir everything together so the rice is evenly coated with the seasoning, cooking while stirring occasionally until moisture is cooked off.
- Finish with ham mixture: Return the caramelized ham, pineapple, and bell pepper mixture to the pan. Stir everything thoroughly to combine and heat through. Taste and add salt if needed, stirring again to combine.
- Serve: Serve the fried rice hot as a satisfying main dish.
Notes
- Using rice cooked overnight helps to achieve the best texture, as it is drier and less sticky when fried.
- Adjust the amount of soy sauce according to preferred saltiness.
- Pineapple juice adds sweetness and acidity; fresh juice is preferred but canned can be used as well.
- Peanut oil can be substituted with any neutral vegetable oil if peanut allergy is a concern.
- For a vegetarian version, omit the ham and add extra vegetables like peas or carrots.
- Ensure pan is hot before adding ingredients to get the best caramelization and to prevent sticking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg
