Description
This vibrant Leftover Ham Fried Rice with Pineapple is a delicious and easy way to transform leftover ham and rice into a flavorful, sweet-savory meal. Featuring caramelized ham, juicy pineapple, bell peppers, and scrambled eggs, all tossed with a savory soy and pineapple juice glaze, this stir-fried dish is perfect for a quick lunch or dinner that brings a tropical twist to traditional fried rice.
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 until well combined. This mixture will add a sweet and savory glaze to the fried rice.
- Caramelize Ham and Pineapple: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat until hot. Add the diced ham and pineapple to the pan. Cook them, stirring occasionally, for about 2 to 3 minutes until they are caramelized and fragrant.
- Add Bell Peppers: Stir in the diced bell peppers and mix well. Continue cooking for a couple more minutes until peppers are slightly tender. Then transfer this ham and pineapple mixture to a plate and set aside.
- Sauté Garlic and Toast Rice: Add 1 1/2 tablespoons of oil to the same skillet along with the minced garlic. Stir a few times to release its fragrance. Add the cooked rice and spread it evenly with a spatula. Cook the rice, stirring occasionally, until it becomes lightly toasted and heated through.
- Cook Eggs: Push the rice to one side of the skillet. Pour the remaining 1/2 tablespoon of oil into the empty side. Pour the beaten eggs onto the oil and allow to cook undisturbed for about 30 seconds until the bottom sets. Scramble the eggs gently a few times until mostly cooked but still slightly runny in parts.
- Combine Rice and Eggs: Mix the scrambled eggs into the rice by chopping and stirring together thoroughly to blend the eggs evenly throughout the rice.
- Add Sauce and Evaporate Liquids: Move 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. Allow it to cook for a few seconds to let the liquids evaporate and infuse the rice with flavor. Stir everything together to coat the rice evenly, cooking until the moisture has mostly cooked off.
- Reintroduce Ham Mixture and Season: Return the caramelized ham, pineapple, and bell peppers back into the pan. Stir thoroughly to combine all components. Taste the fried rice and add a pinch of salt if needed, mixing again to incorporate the seasoning.
- Serve: Serve the fried rice hot as a satisfying main dish packed with sweet and savory flavors.
Notes
- Using leftover cooked rice that has been refrigerated overnight helps prevent the fried rice from becoming mushy by drying out excess moisture.
- You can substitute peanut oil with vegetable or canola oil for a neutral flavor.
- Adjust the amount of soy sauce according to your salt preference or use low-sodium soy sauce for a healthier option.
- Add chopped green onions or cilantro as an optional garnish for extra freshness.
- This recipe is versatile – feel free to add other leftover vegetables or proteins you have on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 165 mg
