Description
Pineapple Fried Rice is a delicious and colorful dish combining savory ham, sweet pineapple chunks, and flavorful vegetables tossed in a homemade soy-based sauce. This recipe uses leftover rice to achieve the perfect crispy texture and incorporates scrambled eggs, cashews, and green onions for added richness and crunch. Ideal as a main course or a satisfying side dish.
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 (optional)
- 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 ounce) can pineapple chunks, about 1.5 cups drained
- 2 green onions, sliced
- 1/3 cup cashews, roughly chopped
Instructions
- Prep the Sauce and Ingredients: Combine all sauce ingredients—soy sauce, chicken broth, honey, hot sauce, sesame oil, and ground ginger—in a small bowl and set aside. Drain the pineapple chunks thoroughly using paper towels and cut into smaller pieces if desired. Measure and prepare all other ingredients before cooking.
- Scramble the Eggs: Melt butter in an 8-inch nonstick skillet over medium-low heat. Whisk the eggs and pour into the skillet. Cook, stirring gently, until just cooked through and fluffy. Remove the scrambled eggs from the 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, allowing the ham to develop a light brown color. Remove ham from skillet and set aside. Turn heat off.
- Deglaze the Pan with Wine: Set heat to medium and add the white wine to the same skillet. Use a silicone spatula to scrape any browned bits from the bottom and sides of the pan. Let the wine reduce by half, which takes about 3 to 4 minutes.
- Sauté the Vegetables: Add diced onions to the pan and cook for 3 minutes until softened. Then add julienned carrots, diced red bell pepper, and minced garlic. Cook for an additional 2 minutes, stirring frequently.
- Add Rice and Sauce: Add the chilled leftover rice to the skillet along with the prepared sauce. Increase heat to medium-high and toss continuously for about 3 minutes until the sauce is mostly absorbed and rice is hot.
- Combine All Ingredients: Reduce heat to medium and add cooked ham, pineapple chunks, and scrambled eggs back into the skillet. Toss gently to coat and heat everything through evenly.
- Garnish and Serve: Remove from heat, sprinkle with sliced green onions and roughly chopped cashews for crunch. Serve immediately while hot.
Notes
- Use day-old leftover rice that has been chilled for best texture; it helps achieve a crispy fried rice.
- To cook rice specifically for the recipe: boil 2 cups chicken broth, add 1 cup long grain white rice, boil again, cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let stand for 10 minutes with lid on.
- Dry the pineapple chunks well by patting with paper towels to avoid soggy rice.
- If desired, substitute peanut oil with olive or canola oil.
- Add 1 to 2 cups shredded green cabbage for extra texture and nutrition; it will make the rice less crispy but more flavorful.
- Use Chardonnay, Pinot Grigio, or Sauvignon Blanc for the wine; Chinese Shaoxing cooking wine is also an option but use only 2 tablespoons.
- For a vegetarian version, omit ham and add extra vegetables or tofu.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze up to 3 months; reheat well before serving.
- A wide skillet is recommended for even cooking and tossing of ingredients.
- Cauliflower rice can be used instead of regular rice; cook it in the sauce for about 5 minutes before adding other mix-ins.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 135 mg
