My ham and pineapple fried rice is loosely based on Thai pineapple rice. Using fresh pineapple, roasted cashews, leftover cooked white rice, and leftover ham. This is the ultimate dish to clean out the fridge!
This recipe came about as a way to use leftover Christmas ham. I love it so much I make it all through the year. You can easily swap out ham for prawns or even turkey if you have some leftover.
It is fun to serve in half a pineapple if you are entertaining. It may be a little retro, but it still makes a great centerpiece on the table.
Fried rice is the ultimate leftovers recipe. Don't be scared to swap ingredients out. If you don't have carrot but you have celery, then use it. Have almonds instead of cashews, then use them. Leftover brown rice, use it.
I do suggest that you keep the sauce ingredients as they are, at least for the first time you make this recipe. Get creative after making it once. And if you like chilli, add some finely chopped red chilli with the garlic.
- Fresh Pineapple: If you can't obtain fresh pineapple substitute diced canned pineapple slices. The ham and pineapple fried rice will be just as tasty. If you can get your hands on fresh pineapple, then go for it.
- Eggs: To make those delicious ribbons of omelette that dance through the rice.
- Oil: Use oil that has a high smoke point like peanut, canola or grapeseed.
- Green Onions/Scallions: Adds a splash of green to the rice, plus tastes good.
- Soy Sauce: For the sauce, salty and umami.
- Sesame Oil: A little goes a long way, don't be over zealous with the sesame oil.
- Oyster Sauce: Adds tons of umami and rich savoriness to the sauce.
- Fish Sauce: It may be stinky but it lends a rich, savory, earthy, and umami flavour to the rice.
- Carrot: For flavour and colour, plus a little crunch.
- Ham: The recipe was originally designed to use up leftover Christmas (or Easter) ham. If buying ham for this recipe, but the ham you like. You can also use prawns/shrimp or leftover turkey.
- Garlic: Use crushed or finely diced.
- Rice: It is critical that you use cooked white rice that is at least a day old. Same goes if using brown rice. If you use freshly cooked rice you will end up with a gluggy mess.
- Roasted Cashews: Add a lovely nutty texture to the dish.
- Brown Onion: For flavour along with the green onions.
What Rice do I use for Fried Rice?
Long grain white rice is traditional. You can use any day old rice that you have on hand, brown, jasmine, short grain, or even basmati.
I mention above that it is critical to use cooked rice that is at least a day old. Fried rice originated as a way to use up leftover rice. If you use freshly cooked rice your ham and pineapple fried rice will turn out clumpy and sticky.
If you don't have leftover rice or haven't made some specially the day before don't panic. Cook up a batch of rice, drain, and then lay it out on a baking tray which has been lined with baking paper.
Put the rice in the freezer to chill and dry out for an hour or two. Let the rice defrost and you are ready to go.
Recipe Walk Through
You may have noticed that I am using a large fry pan and not a wok to cook this dish. Woks only really work if you have gas, which I don't. Gas allows the flames to run up the side of the wok distributing heat.
It's all about surface area and heat when it comes to stir-frying. This is a tip that was passed on to me by Adam Liaw. Before then I use to struggle with a flat bottomed wok on my electric stovetop.
If you have an electric or induction cooktop use a large fry pan. I do own and use a flat bottomed wok, but I only use it for deep frying.
If your cashews aren't pre-roasted place then in a baking dish and roast in the oven at 180°C (360°F) until golden.
Keep an eye on them as they go from golden to burnt quickly.
If you want to use the pineapple to serve the ham and pineapple fried rice in, use a melon baller to remove the flesh.
You may need to use a knife to remove the core if it is particularly hard.
Whisk your eggs in a bowl and then pour them into a lightly oiled non-stick fry pan. Let the omelette cook one side, flip, and cook on the other until just cooked.
Remove the omelette from the pan and allow it to cool slightly. When it is cool enough to handle, roll the omelette up and cut into thin slices. Put to the side.
In a large frypan or wok add oil and bring to medium heat. Then add onion, garlic, carrot, and ham.
Cook until onion has become soft and translucent, and the ham has browned slightly.
Combine soy sauce, oyster sauce and fish sauce in a small bowl. Mix well.
Add sauce to the pan and mix until all ingredients are coated.
Add rice to the pan and mix well.
Cook rice stirring constantly until the rice has soaked up the sauce and is starting brown.
Add pineapple and stir through well.
Add sesame oil and stir well to evenly distribute throughout the rice.
Finally add cashews, green onions (scallions), and sliced omelette.
Mix through the rice and serve immediately.
Ham and Pineapple Fried Rice
- large frypan or wok
- chopping board + sharp knife
- small bowl
- 1 tablespoon (4 teaspoons) oil | with a high smoke point like peanut, canola or grapeseed.
- 3 eggs
- 1 brown onion | finely diced
- 2 cloves garlic | minced or finely chopped
- 1 carrot | peeled and diced
- 140 grams (1 cup) ham | diced
- 430 grams (3 cups) white rice | day old
- 260 grams (1 cup) fresh pineapple | diced
- 1 teaspoon sesame oil
- 2 green onions/scallions | finely sliced
- 140 grams (1 cup) cashews | roasted
- 1 tablespoon (4 teaspoons) soy sauce
- 1 tablespoon (4 teaspoons) oyster sauce
- 1 tablespoon (4 teaspoons) fish sauce
- If your cashews aren’t pre-roasted place them in a baking dish and roast in the oven at 180°C (360°F) until golden.Keep an eye on them as they go from golden to burnt quickly.
Cook the Omelette
- Whisk your eggs in a bowl and then pour them into a lightly oiled non-stick fry pan. Let the omelette cook one side, flip, and cook on the other until just cooked.
- Remove the omelette from the pan and allow it to cool slightly. When it is cool enough to handle, roll the omelette up and cut into thin slices. Put to the side.
Making the Fried Rice
- In a large frypan or wok add oil and bring to medium heat. Then add onion, garlic, carrot, and ham.
- Fry until onion has softened and become translucent, and the ham has browned slightly.
- Combine soy sauce, oyster sauce and fish sauce in a small bowl. Mix well.
- Add sauce to the pan and mix until all ingredients are coated.
- Add rice to the pan and mix well. Cook rice stirring constantly until the rice has soaked up the sauce and is starting brown.
- Add pineapple and stir through well.
- Add sesame oil and stir well to evenly distribute throughout the rice.
- Finally add cashews, green onions (scallions), and sliced omelette.Mix through the rice and serve immediately.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.