Transform your leftover holiday ham into a sweet and savory delight with this easy Ham and Pineapple Fried Rice recipe.
It’s the perfect way to repurpose holiday leftovers like a spiral cut ham, blending the smoky flavor of ham with the tangy sweetness of pineapple.
This is agreat way to use leftover spiral cut brown sugar ham with pineapple and cherries!
This dish comes together quickly and is endlessly customizable, making it ideal for a busy weeknight meal or a creative way to clean out your fridge. It is super easy to turn the ham above in this….
Tips for Success
- Use Day-Old Rice: Cold, day-old rice is firmer and less sticky, making it perfect for fried rice. If you don’t have leftovers, spread freshly cooked rice on a baking sheet and refrigerate for at least 30 minutes.
- Customize Your Vegetables: Use whatever you have on hand—broccoli, bell peppers, or snap peas work well.
- Sweeten the Pineapple: If your pineapple isn’t very sweet, toss it in a little brown sugar before adding it to the pan for extra caramelization.
- Amp Up the Flavor: Add a teaspoon of minced garlic or ginger for a punch of flavor. A splash of rice vinegar or lime juice can also brighten the dish.
- Go Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
This Ham and Pineapple Fried Rice is a delicious way to make the most of your leftovers while adding a fun, tropical twist to your table. Serve it on its own or pair it with a simple salad or soup for a complete meal.
Ham and Pineapple Fried Rice
Ingredients
- 2 tablespoons oil vegetable, canola, or sesame
- 2 large eggs lightly beaten
- 1 cup cooked ham diced
- 1 cup pineapple chunks fresh or canned, drained
- 3 cups rice preferably day-old
- 1 cup mixed vegetables peas, carrots, corn, or any combination
- 2-3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional, for extra depth
- 1 teaspoon sesame oil optional, for flavor
- 2 green onions sliced (for garnish)
- Salt and pepper to taste
Instructions
- Ensure your rice is cooked and cooled, as cold rice works best for fried rice. Dice the ham and pineapple. Strain if using canned. Set aside the rest of your ingredients to streamline cooking.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the pan and set aside.
- Add another tablespoon of oil to the pan. Toss in the diced ham and cook for 1-2 minutes until lightly browned. Add the pineapple chunks and stir-fry for another 1-2 minutes to caramelize slightly.
- Add the mixed vegetables to the pan and cook until tender, about 3-4 minutes. Push the ham, pineapple, and veggies to one side of the pan.
- Add the remaining oil (if needed) and the rice to the pan. Break up any clumps and stir-fry for 3-4 minutes until heated through. Mix everything together.
- Drizzle with soy sauce and oyster sauce, stirring to coat the rice evenly. Add sesame oil if using, and season with salt and pepper to taste.
