Description
A delicious and colorful Pineapple Fried Rice recipe combining savory ham, sweet pineapple chunks, and perfectly cooked rice tossed in a flavorful soy sauce blend. This easy-to-make dish is stir-fried with vegetables, scrambled eggs, and cashews for a satisfying and balanced meal.
Ingredients
Scale
Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Fried Rice
- 1 tablespoon butter
- 2 eggs
- 2 tablespoons peanut oil, divided
- 8 ounces ham steak, diced (about 1 heaping cup)
- 1/3 cup dry white wine
- 1 yellow onion, diced
- 3/4 cup carrots, julienned and roughly chopped
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups leftover rice, chilled
- 1 (20 ounce) can pineapple chunks, drained (about 1.5 cups)
- 2 green onions, sliced
- 1/3 cup cashews, roughly chopped
Instructions
- Prep Work: Combine all sauce ingredients (soy sauce, chicken broth, honey, hot sauce, sesame oil, and ground ginger) in a bowl and set aside. Drain pineapple chunks and cut into smaller pieces if desired. Pat dry with paper towels to remove excess moisture. Prepare and measure out all other ingredients before cooking.
- Scramble the Eggs: Heat butter in an 8-inch nonstick skillet over medium-low heat. Add whisked eggs and cook, scrambling gently until just set. Remove eggs from the skillet and set aside.
- Cook the Ham: Heat 1 tablespoon of peanut oil in a wide skillet over medium-high heat. Add diced ham and cook for about 3 minutes until lightly browned and slightly caramelized. Remove ham and set aside, turning the heat off afterward.
- Deglaze with Wine: Turn heat back to medium and pour in the white wine. Use a silicone spatula to scrape the bottom and sides of the skillet to loosen browned bits. Let the wine reduce by half, which should take about 3 to 4 minutes.
- Sauté Vegetables: Add diced onions to the skillet and cook for 3 minutes until softened. Then add the carrots, red bell pepper, and minced garlic. Continue cooking and stirring for 2 more minutes to combine flavors.
- Add Rice and Sauce: Stir in chilled rice and pour the sauce mixture over it. Increase heat to medium-high and toss continuously for about 3 minutes, allowing most of the sauce liquid to absorb into the rice while keeping it from becoming soggy.
- Combine All Ingredients: Reduce heat to medium and add the cooked ham, pineapple chunks, and scrambled eggs to the skillet. Toss everything together gently to coat ingredients evenly and heat through.
- Garnish and Serve: Remove from heat, sprinkle sliced green onions and chopped cashews over the top. Serve immediately and enjoy your flavorful Pineapple Fried Rice.
Notes
- For perfectly cooked rice, bring 2 cups chicken broth to a boil, add 1 cup long grain white rice, return to boil, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes to finish steaming.
- Use cold, leftover rice for best texture in fried rice to avoid sogginess. Fresh rice can be spread on a tray and cooled for several hours before cooking.
- Long grain white rice is preferred, but instant rice can be substituted if necessary.
- You can substitute peanut oil with olive or canola oil based on preference or availability.
- For a vegetarian alternative, omit ham and consider using extra vegetables or tofu.
- To add more vegetables, try shredded green cabbage or substitute cauliflower rice for a lower-carb option.
- Use dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc for deglazing. Shaoxing cooking wine or chicken broth can be used instead if preferred.
- Dry pineapple chunks well to keep the fried rice crispy; patting them with paper towels helps remove excess moisture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 110 mg
