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Ham and Pineapple Fried Rice

Ham and Pineapple Fried Rice in a bowl with chop sticks
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  40 min

Ingredients

  • ¼ cup honey
  • 1 (20-ounce) can pineapple chunks or slices, juice reserved
  • ⅓ cup + ¼ teaspoon soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons rice vinegar
  • 2 teaspoons cornstarch
  • 1 tablespoon + 1 teaspoon vegetable oil, divided
  • 1 tablespoon + 1¼ teaspoon sesame oil, divided
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 large eggs
  • 2 cups chopped oven roasted ham (see Note)
  • 3 cups cooked rice (preferably day old rice)
  • 2 green onions, chopped, for serving
  • ½ cup fresh cilantro leaves, for serving (optional)
  • Sesame seeds, for serving (optional)

Method

  1. To a small saucepan, add the honey, ⅓ cup of the reserved pineapple juice, ⅓ cup soy sauce, ginger, and rice vinegar. Whisk until fully combined, then bring to a boil over medium-high heat. In a small bowl, combine 1 tablespoon of water with the cornstarch. Once the sauce is boiling, add the slurry and simmer until slightly thickened, about 5 minutes more. Remove the sauce from the heat and allow to cool.

  2. In a large skillet or wok, heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil over medium-high heat. Add the onion and bell pepper and cook, stirring, for about 5 minutes, or until softened. Transfer to a medium bowl.

  3. Meanwhile, in a small bowl, beat the eggs with ¼ teaspoon soy sauce and ¼ teaspoon sesame oil. Add the remaining 1 teaspoon vegetable oil to the skillet and swirl to coat. Reduce the heat to medium, pour in the egg mixture and cook, scrambling, until just set, about 3 minutes. Add the ham and pineapple and cook until heated through, about 2 minutes more. Transfer to the bowl with the onion and bell pepper.

  4. Add the remaining 1 tablespoon sesame oil to the skillet. Once the oil is glistening, add the rice and toss to coat. Spread the rice out in an even layer on the bottom of the pan. Cook, undisturbed, until the rice begins to crisp on the bottom, 2 to 3 minutes. Stir the rice once, then continue to cook, undisturbed, until slightly crispy, another 2 to 3 minutes. Add the onion mixture and the sweet and sour sauce; toss until fully combined and warmed through.

  5. To serve, divide between bowls and garnish with the green onions as well as the cilantro and sesame seeds, if using.


Note: This recipe is a great way to use up leftover ham. Alternatively you can ask for ¾ pound oven roasted ham at the deli counter at your local grocery store. We like to ask for ½-inch thick slices!