Description
Pineapple Fried Rice is a delightful combination of sweet pineapple chunks, savory ham, and fluffy scrambled eggs tossed with fragrant rice and a flavorful sauce. This easy stir-fry recipe offers a perfect balance of sweet and savory tastes and makes a satisfying main dish or side for any meal.
Ingredients
Scale
Sauce
- 0.25 cup soy sauce
- 0.25 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 0.5 teaspoon sesame oil (optional)
- 0.125 teaspoon ground ginger
Fried Rice
- 1 tablespoon butter
- 2 eggs
- 2 tablespoons peanut oil, divided
- 8 ounces ham steak, diced (about 1 heaping cup)
- 0.33 cup dry white wine
- 1 yellow onion, diced
- 0.75 cup carrots, julienned and roughly chopped
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups leftover rice (preferably cold)
- 20 ounces pineapple chunks (about 1.5 cups), drained
- 2 green onions, sliced
- 0.33 cup cashews, roughly chopped
Instructions
- Prep Work: Combine all sauce ingredients in a bowl and set aside. Drain pineapple chunks well and cut into smaller pieces if desired. Measure out all remaining ingredients before beginning to cook.
- 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 skillet and set aside.
- Cook Ham: Heat up to 1 tablespoon peanut oil in a wide skillet over medium-high heat. Add diced ham and cook for about 3 minutes, allowing it to develop some color. Remove ham from skillet and set aside. Turn the heat off temporarily.
- Deglaze Pan: Add white wine to the skillet and set heat to medium. Use a spatula to scrape any browned bits from the pan. Let the wine reduce by half, about 3-4 minutes.
- Sauté Vegetables: Add diced onion to the skillet and cook until softened, about 3 minutes. Add carrots, red bell pepper, and garlic; cook for an additional 2 minutes.
- Cook Rice with Sauce: Add chilled leftover rice to the skillet along with the prepared sauce. Increase heat to medium-high and stir continuously for about 3 minutes until most of the sauce liquid is absorbed and rice is heated through.
- Combine All Ingredients: Reduce heat to medium. Add cooked ham, pineapple chunks, and scrambled eggs to the rice mixture. Toss gently to coat and heat through, about 2 minutes.
- Finish and Serve: Remove skillet from heat. Garnish with sliced green onions and chopped cashews. Serve immediately.
Notes
- Use day-old leftover rice or freshly cooked rice that has been cooled and dried to ensure the best texture for fried rice.
- A wide skillet or wok with plenty of surface area helps fry the rice evenly and quickly.
- For perfectly cooked rice: boil 2 cups chicken broth, add 1 cup white long grain rice, cover and simmer on low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- You can substitute brown sugar for honey in the sauce if needed.
- If you prefer, use olive or canola oil instead of peanut oil.
- Chardonnay, Pinot Grigio, or Sauvignon Blanc are recommended wines, or use chicken broth as a non-alcoholic alternative.
- Dry pineapple chunks by patting them with paper towels to prevent soggy rice.
- Cauliflower rice or shredded green cabbage can be added as healthy variations.
- leftovers store well in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Try different proteins like chicken, beef, or shrimp for variations of fried rice.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 110 mg
