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.
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:
- 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
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.
Ingredients
- 2 large eggs
- 2 tablespoons of 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)
- 1/4 cup soy sauce (more to taste)
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper (more to taste)
- 2 cups cooked ham, diced
- 1 can (20 oz.) pineapple tidbits, drained
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! 😉
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Extreme Freeze Deli Food Containers with Lids, 16-Ounce, 36-Pack -
Extreme Freeze Deli Food Containers with Lids, 32-Ounce, 24-Pack -
Cutting Board Set, 15-Inch by 20-Inch by 1/2-Inch, Assorted Colors -
Contemporary Self-sharpening 20-piece Knife Block Set -
Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe) -
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set -
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler -
Wok - Traditional Hand Hammered Carbon Steel (14 Inch, Round Bottom) -
Bamboo Handle Wok Spatula
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 101mgSodium: 1113mgCarbohydrates: 40gFiber: 3gSugar: 5gProtein: 18g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on August 5, 2013. Updated on May 31, 2021.
Pinned the recipe here as I want the other two on hand as well !
I just love how versatile Fried Rice is. You can change it up to go as a side dish with almost anything, and it's substantial enough to be a meal in and of itself.
This looks awesome!!! We would love it if you would link up at our first linky party this Wednesday :
http://thekoenigscreate.blogspot.com/
Live every Wednesday to Friday.
Hosted by: Jason & Jamie Koenig
We hope to see you there!
Looks great, you must have devoured this dish in no time flat!
YUM! Will have to pop over and check it out! Thank you for linking up!
This looks really good and different! I'm pinning to try next week, a light and tasty summer meal!
Jenna
Dear Jamie, This fried rice sounds delicious…I know my kids would love it. It would wonderful with that salmon I'm sure! Blessings, Catherine xo
Yum! My husband loves fried rice. School starts in 2 weeks here. It seems like July went by in a blink!
Tiffany
What a great dish. I need to try this, my kids would love it! Thanks for sharing at Share My Stuff Tuesdays Jamie 🙂
Oh, boy…this sounds like something we would love and I just happen to have some great leftover ham. Will be making this soon.
over from Miz Helens
this is a great new idea for me one that I will try with the family
come see me at http://shopannies.blogspot.com
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/
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
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.com
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