Description
This Pineapple Fried Rice recipe is a delicious, vibrant twist on traditional fried rice, combining savory ham, sweet pineapple chunks, and a flavorful homemade sauce. Perfect for using leftover rice, it’s quick to prepare and packed with colorful vegetables and crunchy cashews for texture.
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 oz. 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 cooked rice
- 20 oz. can pineapple chunks (about 1.5 cups)
- 2 green onions, sliced
- 1/3 cup cashews, roughly chopped
Instructions
- Prep the Ingredients: Combine all the sauce ingredients in a bowl and set aside. Drain the pineapple chunks and cut into smaller pieces if desired, then pat dry with paper towels to remove excess moisture. Measure and prepare all remaining ingredients before cooking.
- Scramble the Eggs: Melt butter in an 8-inch nonstick skillet over medium-low heat. Add the whisked eggs and cook gently, scrambling until just set but still soft. Remove the eggs from the skillet and set aside.
- Cook the Ham: Heat up to 1 tablespoon of peanut oil in a wide skillet over medium-high heat. Add the diced ham and cook for about 3 minutes until it develops some color on the edges. Remove the ham and set aside, turning the heat off.
- Deglaze the Pan: Turn heat to medium and pour in the white wine. Use a silicone spatula to scrape and clean the bottom and sides of the pan. Let the wine reduce by half, which will take about 3-4 minutes.
- Sauté Vegetables: Add the diced onion to the skillet and cook until softened, about 3 minutes. Then add the julienned carrots, diced red bell pepper, and minced garlic, cooking for an additional 2 minutes.
- Cook the Rice: Add the chilled leftover rice along with the prepared sauce to the skillet. Increase the heat to medium-high and continuously toss the rice for approximately 3 minutes, allowing most of the sauce liquid to be absorbed.
- Combine All Ingredients: Reduce heat to medium, then add the cooked ham, pineapple chunks, and scrambled eggs back into the skillet. Toss everything together to coat well and heat through evenly.
- Finish and Garnish: Remove the skillet from heat. Garnish the pineapple fried rice with sliced green onions and chopped cashews. Serve immediately while hot.
Notes
- Use day-old or leftover rice that has been refrigerated for best texture; freshly cooked rice should be spread out and cooled to dry before using.
- For perfectly cooked rice: boil 2 cups chicken broth, add 1 cup long grain white rice, cover and simmer on low for 15 minutes, then let sit covered for 10 minutes off heat.
- Use a wide skillet or wok with plenty of surface area to help fry the rice evenly and avoid sogginess.
- Dry off pineapple thoroughly with paper towels to keep the fried rice crispy.
- Substitute peanut oil with olive or canola oil if preferred; sesame oil is optional but adds great flavor.
- You can add shredded green cabbage or substitute cauliflower rice for a lower-carb version, cooking it briefly in the sauce before adding other ingredients.
- For the white wine, Chardonnay, Pinot Grigio, or Sauvignon Blanc work well; you may substitute with Shaoxing cooking wine or extra chicken broth if avoiding alcohol.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
