Pineapple Fried Rice

This Pineapple Fried Rice brightened our day with yummy sweet pineapple, salty ham, and all of the fresh veggies coming together to be downright deliciousness!

Trying to think of something different to do with leftover ham, I thought we’d try some Pineapple Fried Rice. That’s an easy go to for all kinds of leftovers, and you can get a lot of veggies in as well. Cooks up quick, easy clean up easily, and most importantly is that it tastes amazing.

My kind of weeknight dinner, plus you get a bonus because it’s actually pretty healthy as well. Just look at all the pretty colors. So bright and cheery, which we really needed because we’ve had nothing but clouds and rain around here for what seems like weeks.

We were having somewhat of a drought, not anymore. The weather guys said this was the 8th rainiest March on record. Living in an old house, just when you think you’ve got a dry basement, the ground gets saturated, and you find yet another spot that needs fixing.

The dogs are going stir crazy, they’ve had all the long naps they can stand. They’ve got dog toys from one end of the house to the other, and they don’t care if your busy. They just want you to throw the toy again, but they don’t want to give it to you, while squeaking all the way. One will take off running full speed back and forth like she’s got a wild hair, then other will chase her. So needless to say we need a sunny day around here.

This Pineapple Fried Rice brightened our day with yummy sweet pineapple, salty ham, and all of the fresh veggies coming together to be downright deliciousness!

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Pineapple Fried Rice

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

This Pineapple Fried Rice brightened our day with yummy sweet pineapple, salty ham, and all of the fresh veggies coming together to be downright deliciousness!

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Ingredients

• 2 eggs (whisked)
• 1 Cup ham (diced)
• 1 Cup pineapple (diced or tidbits)
• 1 Cup peas (I used frozen)
• 1/2 Cup carrots (sliced)
• 2 Cloves garlic (minced)
• 1 onion (diced)
• 2 Tablespoons Sesame oil or canola oil
• 2 Tablespoons Oyster Sauce or 3 Tablespoons Soy Sauce
• 2 Tablespoons Sweet Chili Sauce
• 2 Cups cooked rice
• 1 Tablespoon chives or green onions for garnish

Instructions

1. Heat a large skillet or wok over medium heat, add 1 Tbsp oil, add the whisked eggs to scramble remove and set aside. Add 1 more Tbsp oil and add diced onion and cook about 1 minute or until softened.
2. Next toss in minced garlic and carrots stirring constantly. Add the ham and pineapple then add in peas and the scrambled eggs. Continue to saute everything, for about 3-4 minutes or until golden, stirring frequently.
3. Add 2 cups cooked rice and Oyster sauce (or Soy) and Sweet Chili Sauce, or to taste. Continue to stir over the heat another minute or until sauce is well blended in. Sprinkle each bowl with some chopped chives or green onions.

Notes

This works best with cooled, leftover rice. (I make extra and freeze it) Make sure you prep all your vegetables beforehand, this cooks up quick.

Sweet chili sauce can be found in the Asian aisle of most major grocery stores

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 380Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 114mgSodium 1283mgCarbohydrates 45gFiber 4gSugar 13gProtein 17g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

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