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!
1tablespoon(4 teaspoons) oil| with a high smoke point like peanut, canola or grapeseed.
1brown onion| finely diced
2clovesgarlic| minced or finely chopped
1carrot| peeled and diced
140grams(1 cup) ham| diced
430grams(3 cups) white rice| day old
260grams(1 cup) fresh pineapple| diced
2green onions/scallions| finely sliced
140grams(1 cup) cashews| roasted
1tablespoon(4 teaspoons) soy sauce
1tablespoon(4 teaspoons) oyster sauce
1tablespoon(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.
WOK OR FRYPAN?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. 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.BEST RICE FOR FRIED RICELong 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.USING FRESHLY COOKED RICEIf 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.GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
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;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY