Description
This delicious Leftover Ham Fried Rice with Pineapple is a quick and flavorful dish that transforms leftover ham and rice into a vibrant, tropical-inspired meal. Featuring caramelized ham and pineapple, crisp bell peppers, and scrambled eggs, this fried rice is enhanced by a tangy mix of soy sauce and pineapple juice for a perfect balance of savory and sweet flavors. Ideal for using up leftovers and making a satisfying main dish in under 30 minutes.
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, combine the soy sauce and pineapple juice thoroughly. This mixture will add a sweet and savory flavor to the fried rice.
- Cook ham and pineapple: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the diced ham and pineapple pieces, then cook while stirring occasionally until they are caramelized and slightly browned, about 2 to 3 minutes. This step intensifies the sweetness and flavor.
- Add bell peppers: Incorporate the diced bell peppers into the pan. Stir a few times to blend the flavors before transferring the entire mixture onto a plate and setting it aside for later use.
- Sauté garlic and rice: Add 1 1/2 tablespoons of oil to the same skillet and stir in the minced garlic. Cook briefly until fragrant, then add the cooked rice. Spread the rice evenly over the pan and cook, stirring occasionally, until it is lightly toasted and warmed through.
- Cook the eggs: Push the rice to one side of the pan. Add the remaining 1/2 tablespoon of oil to the empty side, pour in the beaten eggs, and let them cook undisturbed for about 30 seconds until the bottom sets. Lightly scramble the eggs a few times, allowing some parts to remain soft and runny, then mix the rice into the eggs thoroughly.
- Add sauce and evaporate liquid: Push the rice mixture to the edges of the pan, creating a well in the center. Pour the soy sauce and pineapple juice sauce into this well. Allow it to cook for a few seconds to evaporate some liquid, then stir everything together so the rice is evenly coated with the sauce. Continue cooking while stirring occasionally until most of the moisture has evaporated.
- Combine ham mixture: Return the cooked ham, pineapple, and bell pepper mixture to the pan. Stir to evenly combine all ingredients. Taste the fried rice and season with salt if necessary, mixing again to distribute the seasoning.
- Serve: Serve the fried rice hot as a satisfying main dish, perfect for a quick weeknight meal or using up leftovers creatively.
Notes
- Using day-old rice helps achieve the best texture as it is drier and less likely to clump.
- You can substitute ham with other leftover cooked meats like chicken or turkey if preferred.
- Adjust the soy sauce quantity based on your salt preference and use a low-sodium version if needed.
- For a vegetarian version, omit the ham and eggs, and add extra vegetables or tofu.
- To enhance flavor, consider adding chopped green onions or a sprinkle of toasted sesame seeds as a garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 170mg
