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This Ham and Pineapple Fried Rice recipe is a quick, easy, and delicious dinner idea! It’s a great way to use leftover rice or ham.
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Pineapple Fried Rice
With the weather warming up, that also means more quick and easy meal ideas. One of my favorite meals is fried rice! I probably have twenty variations of the dish! I love that it’s quick, simple and it’s a great way to use leftovers! You can use almost anything you like in fried rice with great results!
Now that the school year is over and the lazy days of summer are upon us, I don’t want to spend all day in the kitchen. Meals like this are a saving grace. It’s a super simple, budget-friendly, family-approved recipe that doesn’t heat the whole house!
If you have an outdoor griddle, this is a great recipe to make outside! I love making this on our Blackstone when the weather cooperates!
Ingredients for Pineapple Fried Rice
I like to keep the ingredients simple. These are the basic things I almost always use, no matter what kind of fried rice I’m making. This recipe, of course, has the addition of pineapple.
- large eggs
- water – helps make the eggs fluffier
- butter – for cooking the eggs
- vegetable oil – for stir-frying the rice
- onion
- frozen peas and carrots – you can use an assortment of vegetables you like – cabbage, bean sprouts, snow peas, bell pepper, broccoli, asparagus, etc …)
- cooked white rice – leftover rice is great for this recipe
- soy sauce – I prefer low-sodium soy sauce. You can also use liquid aminos or tamari.
- garlic cloves
- ground black pepper
- cooked ham – or any other protein you like (shrimp, chicken, leftover pork, and Spam are great!) You can also leave out the meat if you prefer!
- pineapple tidbits
What to serve with Pineapple Fried Rice
Egg Rolls, Spring Rolls, or Lumpia top my list of things I love to serve with Ham and Pineapple Fried Rice. Oftentimes, I serve a steamed veggie, like broccoli, on the side. Some other favorites are:
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- Egg Drop Soup
- Hot and Sour Soup
- Chinese Dumplings
- Gyoza
- Crab Rangoon
- Tempura Veggies
Pineapple Fried Rice FAQs
Transfer any leftover rice to airtight containers and refrigerate for up to 3-4 days.
MICROWAVE: For each cup of rice, add 1 tablespoon of water or broth. In a microwave-safe dish, microwave leftover rice on 100% power for 2-3 minutes or until heated through. The temperature of the rice needs to be 165°F or higher.
STOVETOP: Add oil of choice to a skillet or wok. Heat the skillet or wok over medium heat. Add the rice, breaking up any clumps. Stir continuously until the rice is piping hot or reaches a temperature of 165°F or higher.
Yes! Transfer any leftovers to a freezer-safe airtight container or zip-top bag. Freeze for up to one month. To use, reheat from frozen until the rice is piping hot or reaches a temperature of 165°F or higher.
Recipe Tips
- It is IMPERATIVE to use cold, cooked rice for this recipe.
- Speaking of rice, use medium to long-grain rice for the best results. Don’t use short-grain, sweet/sushi rice, or glutinous rice for this recipe.
- Make sure your wok or pan is blazing hot.
- For even more flavor, consider adding grated ginger, sesame oil, oyster sauce, or Sriracha.
- If you have a Blackstone or similar outdoor griddle, consider making this recipe on that and flex your mad outdoor griddling skills! 😉
Other recipes you may enjoy
Ham and Pineapple Fried Rice
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Equipment
Ingredients
- 2 large eggs
- 2 tablespoons water
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 cups frozen peas and carrots, thawed and drained
- 4 cups cooked white rice, cold (see note)
- ¼ cup soy sauce, more to taste
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper, more to taste
- 2 cups cooked ham, diced
- 1 can pineapple tidbits, drained, 20 oz.
Instructions
- In a small bowl, beat the egg with water.
- Melt the butter in a large skillet or wok over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.
- Heat oil in the same pan. Add the onion and peas, and carrots. Saute until the onion is soft. Then add rice, soy sauce, garlic, black pepper, ham, and pineapple. Stir-fry together for about 3-5 minutes, until mixture is well combined. Add the eggs and stir to combine.
- Serve hot!
Notes
- It is IMPERATIVE to use cold, cooked rice for this recipe.
- Speaking of rice, use medium to long-grain rice for the best results. Don’t use short-grain, sweet/sushi rice, or glutinous rice for this recipe.
- Make sure your wok or pan is blazing hot.
- For even more flavor, consider adding grated ginger, sesame oil, oyster sauce, or Sriracha.
- If you have a Blackstone or similar outdoor griddle, consider making this recipe on that and flex your mad outdoor griddling skills! 😉
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 5, 2013. Updated on May 31, 2021.
This sounds yummy and super-easy – love how versatile fried rice is and this variation sounds awesome. Stopping by from FH&L's One-Dish Meals.SherryO @ WhoNeedsACape.comNot Your Average Super Moms …
Your recipe is wonderful, and thank you so much for sharing it with Full Plate Thursday. Hope you are staying cool on this hot summers day, enjoy your weekend!
Miz Helen
Jamie, fried rice recipes seem to be a huge hit lately and I am so loving this one! Thanks for sharing such a yummy recipe!
I’d love it if you linked this up over at Living Well Spending Less for Thrifty Thursday this week! http://www.livingwellspendingless.com/category/thrifty-thursday/
this is a great new idea for me one that I will try with the family
come see me at http://shopannies.blogspot.com