Description
This flavorful Leftover Ham Fried Rice with Pineapple is a quick and easy stir-fry dish that combines the savory taste of diced ham with sweet pineapple and vibrant bell peppers. Perfect for using up leftover rice and ham, it features a delightful balance of sweet and salty flavors enhanced by soy sauce and pineapple juice. Cooked with scrambled eggs and garlic for added richness and aroma, this hearty fried rice makes a satisfying main dish suitable for a simple weeknight meal.
Ingredients
Scale
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons pineapple juice
Fried Rice
- 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. Set aside.
- Cook Ham and Pineapple: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the diced ham and pineapple to the pan. Stir occasionally and cook for about 2 to 3 minutes until the mixture becomes caramelized. Remove from pan and set aside on a plate.
- Sauté Bell Peppers: Add the diced bell peppers to the pan, stir a few times to combine flavors, then transfer the peppers to the plate with the ham and pineapple. Set aside.
- Cook Garlic and Toast Rice: Add 1 1/2 tablespoons of oil to the same pan along with the minced garlic. Stir briefly to release the aroma, then add the cooked rice, spreading it out with a spatula. Cook the rice, stirring occasionally, until it is lightly toasted and heated through.
- Cook and Scramble Eggs: Push the rice to one side of the pan. Add the remaining 1/2 tablespoon of oil to the empty side of the skillet. Pour the beaten eggs into the oil and let them cook until the bottom layer sets, about 30 seconds. Then scramble the eggs gently until most of the eggs are cooked but slightly runny parts remain.
- Combine Rice and Eggs: Mix the scrambled eggs into the rice by chopping and stirring until fully combined and uniform.
- Add Sauce and Cook Off Moisture: Create a well in the center of the rice and pour the soy sauce and pineapple juice mixture into it. Let it cook for a few seconds to evaporate some of the liquid. Stir everything thoroughly to coat the rice evenly and continue cooking while stirring occasionally until the rice is no longer moist.
- Re-incorporate Ham Mixture: Add the cooked ham, pineapple, and bell pepper mixture back into the pan. Stir everything to mix well. Taste and add salt as needed. Stir again to combine.
- Serve: Serve the fried rice hot as a delicious and filling main dish.
Notes
- Using leftover rice that has been refrigerated overnight prevents the fried rice from becoming mushy.
- Feel free to substitute peanut oil with vegetable or canola oil based on preference.
- You can add more vegetables such as peas or carrots for extra nutrition.
- Adjust soy sauce and salt quantity according to your taste and dietary needs.
- For a spicier option, consider adding chili flakes or diced fresh chili.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 185 mg
