A great way to use up leftovers this Ham Fried Rice with Pineapples is a delicious and quick dinner! With salty ham, sweet pineapple, and fresh bell peppers you will be looking for an excuse to make a ham!
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Ham and Pineapple Fried Rice
I have spent quite a bit of time lately perfecting my newest Bourbon Glazed Ham recipe for the blog and with that comes so so so much leftover ham. Lucky for me it freezes great but it still leaves a lot of extras for me to play with for new recipes.
Something I thought would be oh so perfect to make was fried rice. I got inspired by the pineapple fried rice my son likes to order from our local Thai restaurant and just knew I could combine that with with the leftover ham for some dinner perfection.
The first time I played around with this recipe my family got mad at me, why? Because there wasn’t enough for a second helping! That is when I know I have a winner!
This recipe goes a little non-traditional with bell pepper as the added veggie instead of the classic peas/carrots/mixed veggies combo. Trust me on this one it adds just the right flavor and pop of freshness against the salty ham and sweet pineapple.
I think using leftover ham from this Double Smoked Ham recipe would bring even more flavor to this dish, my mouth is watering just thinking about it!
Ingredients
- Soy Sauce – I use regular soy sauce, feel free to use low-sodium if you prefer.
- Pineapple Chunks/Juice – Grab a can of pineapple chunks. Drain to measure out the juice needed. Measure out the pineapple chunks, if needed half the pineapple chunks to a better bite size.
- Coconut Oil – The pan will be hot so a high smoke point like coconut oil works great here. You may sub out for a different oil if needed, just make sure it has a high smoke point (a lot of olive oils do not).
- Leftover Ham – You only need 1 cup, so not even a lot for this recipe! Check out my Easy Crockpot Ham with Pineapples and Cherries for an easy ham recipe!
- Red Bell Pepper – The freshness yet subtle sweetness of the res bell pepper works great in this recipe, if needed sub out either a yellow or orange bell pepper.
- Garlic – Minced
- Ginger – fresh either Grated/Minced
- Long Grain Rice – Cooked the day before and left in the fridge overnight works best. I like to use either jasmine or basmati rice when making this dish, but any long grained rice will work.
- Eggs
- Salt – If needed, between the ham and soy sauce I usually find I don’t need the salt, make sure you give the rice a taste at the end and add salt if you think you need it.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Instructions
Combine the pineapple juice and soy sauce in a small bowl. Set aside.
Heat a large pan over medium-high heat. Once hot add 1 tablespoon of the coconut oil. Add the diced ham and pineapples. Cook about 3 to 4 minutes until the mixture starts to get golden and caramelize.
Add the bell pepper to the pan and cook another 2 minutes stirring everything together. Transfer all of the ham mixture to a plate, set aside.
Add 1 ½ tablespoon of the oil to the hot pan. Add the garlic and ginger, cook about 30 seconds stirring around the pan. Add the rice to the pan mixing with the garlic and ginger. Spread out the rice in the pan. Cook the rice only stirring occasionally for about 5 minutes until it is starting to get toasted.
Transfer the rice to one side of the pan leaving room to add the eggs. Add the remaining ½ tablespoon of oil to the empty side of the pan. Add the eggs into the empty side of the pan scrambling together until they are mostly cooked but still a little runny. Begin to mix the rice and egg together until they are combined.
Once the rice and eggs are mixed add the soy sauce and pineapple juice overtop the rice. Stir together slowly getting the liquids mixed into everything. Add the ham mixture back in. Stir everything together.
Continue to let cook a few minute stirring occasionally until the liquid is all cooked off. Serve immediately.
tips, tricks and questions
If the rice or eggs starts to stick to the bottom of the pan don’t fret too much it should scrape off when you add the liquids to the pan.
All fried rice is going to be best if you can make the rice the day before, unfortunately that isn’t always the case. Second best option would to make it the morning of so that it still has time to cool down. IF you need to make the rice right before you are getting ready to make this recipe I recommend trying to give it as much time as possible for the rice to cool down. To help aid the cooling down process transfer the rice to a sheet tray and spread it out, this should help with faster cooling, try to get the rice cooled down as much as possible before cooking.
If you like this Ham Fried Rice with Pineapple Recipe you might also like:
Ham Fried Rice with Pineapple
With salty ham, sweet pineapple, and fresh bell peppers you will be looking for an excuse to make a ham! This meal is a great way to use up leftovers, Ham and Pineapple Fried Rice is a delicious and quick dinner!
Ingredients
- 1/3 cup soy sauce
- 1/4 cup pineapple juice
- 3 tablespoons coconut oil
- 1 cup leftover ham, diced
- 1 cup pineapple chunks
- 1/2 red bell pepper, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 3 cups cooked long grain rice, in the fridge overnight
- 3 eggs, beaten
- Salt , to taste
Instructions
- Combine the pineapple juice and soy sauce in a small bowl. Set aside.
- Heat a large pan over medium-high heat. Once hot add 1 tablespoon of the coconut oil. Add the diced ham and pineapples. Cook about 3 to 4 minutes until the mixture starts to get golden and caramelize.
- Add the bell pepper to the pan and cook another 2 minutes stirring everything together. Transfer all of the ham mixture to a plate, set aside.
- Add 1 ½ tablespoons of the oil to the hot pan. Add the garlic and ginger, cook about 30 seconds stirring around the pan. Add the rice to the pan mixing with the garlic and ginger. Spread out the rice in the pan. Cook the rice only stirring occasionally for about 5 minutes until it is starting to get toasted.
- Transfer the rice to one half of the pan leaving room to add the eggs. Add the remaining ½ tablespoon of oil to the empty side of the pan. Add the eggs into the empty side of the pan scrambling together until they are mostly cooked but still a little runny. Begin to mix the rice and egg together until they are combined.
- Once the rice and eggs are mixed add the soy sauce and pineapple juice overtop the rice. Stir together slowly getting the liquids mixed into everything. Add the ham mixture back in. Stir everything together.
- Continue to let cook a few minute stirring occasionally until the liquid is all cooked off. Serve immediately.
Notes
If the rice or eggs starts to stick to the bottom of the pan don't fret too much it should scrape off when you add the liquids to the pan.
All fried rice is going to be best if you can make the rice the day before, unfortuntely that isn't always the case. Second best option would to make it the morning of so that it still has time to cool down. IF you need to make the rice right before you are getting ready to make this recipe I recommened trying to give it as much time as possible for the rice to cool down. To help aid the cooling down process transfer the rice to a sheet tray and spread it out, this should help with faster cooling, try to get the rice cooled down as much as possible before cooking.
I like to use eather jasmine or basmati rice when making this dish.
Nutrition Information:
Yield:
4Serving Size:
1/4 the dishAmount Per Serving: Calories: 409Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 161mgSodium: 1684mgCarbohydrates: 48gFiber: 1gSugar: 12gProtein: 18g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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