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This dish piles on juicy pineapple, soft ham, and tasty rice for a big, sunshiney bite that feels like a mini vacation at your table. It's quick to make, mixes comfort with a playful twist, and is an awesome way to turn leftovers into something new.
Whenever this hits the table, my crew gets excited. After one big Hawaiian party, I started making it and now it's my can't-miss meal when I want easy and fun at the same time.
Tasty Ingredients
- Pineapple pieces: pop in brightness, a juicy tang, and sweetness—fresh or canned both do the trick—just drain canned pineapple and check for a yummy smell
- Large eggs: boost richness and help hold the dish together—grab fresh ones if you can
- Cold cooked white rice: keeps things fluffy and not clumpy—day-old jasmine or basmati works great
- Garlic: packs deep flavor into each bite—go for fresh if possible
- Green onions: toss in freshness and a bit of gentle onion flavor—use all the green and white parts
- Diced ham: adds heartiness—leftover glazed ham is extra tasty here
- Red bell pepper: brings nice crunch and color—choose one that's shiny and firm
- Vegetable oil: helps fry everything up evenly—any mild oil like canola or sunflower works
- Hot sauce: brings the heat and some zing—pick your favorite brand
- Sesame seed oil: gives a nutty, deep flavor—use toasted for that extra punch
- Low sodium soy sauce: sets the savory vibe without getting too salty—naturally brewed is best if you can find it
Simple Steps
- Add Pineapple and Green Onions:
- Turn the stove off. Toss in the pineapple chunks with all the leafy green parts of your green onions. Give it a gentle mix so everything's blended, then dig in while it's warm.
- Combine and Finish:
- Mix the scrambled eggs and the set-aside ham and veggies into your hot rice. Pour over the sauce you made earlier. Stir everything like crazy to get it all coated. Let it heat just another minute to bring it all together.
- Scramble the Eggs:
- Scoop your rice to one side to open up space in the pan. Crack your eggs in right there. Move them around fast as they start to set, then scramble for about a minute—done when they look just cooked.
- Cook the Rice:
- Pour in your second half of oil and turn up the heat. Spread out the rice, breaking apart clumps as you go. Keep it moving now and then so it all gets hot and a little crispy, which takes about eight minutes.
- Cook the Veggies and Ham:
- Drizzle half the oil in a big non-stick pan on medium-high. Toss in chopped bell pepper and cook five to seven minutes until they start to soften. Stir in ham and just the white parts of your onions. Move it all around so the ham gets a little color and onions mellow. Add your garlic, stir until it smells awesome, then scoop everything out into a bowl for later.
- Mix the Sauce:
- Whisk up soy sauce, sesame oil, and hot sauce in a small bowl until they're blended. Keep it handy for later in the recipe.
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Eggs make this dish special—they sneak in extra richness and pull every bite together. My kid always counts how many pineapple bits he can scoop up, which tells me I've nailed it.
Storage Tips
Put your leftovers in a container with a tight lid and store it in the fridge—it's good for up to three days. For best results, reheat in a frying pan over medium and sprinkle in a splash of water or some extra sauce to keep it moist. Try to skip the microwave since it makes the rice chewy.
Ingredient Swaps
If you don't have ham, toss in cooked chicken, tofu, or shrimp. Want more fiber? Use brown rice instead of white. No red pepper? Carrots or frozen peas are great, too. Frozen pineapple works fine—thaw and drain it well.
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Serving Ideas
Serve this alongside crispy coleslaw or a fresh salad for a cool, crunchy contrast to all that warm, sweet goodness. Enjoy it as the star of the meal or serve it beside grilled Hawaiian barbecue or meats.
Hawaiian Backstory
In Hawaii, frying up rice is a classic comfort move—folks use whatever's in the fridge. Mixing in ham and pineapple shows off the islands' blend of bold flavors and love for fun, colorful dinners. Usually made from leftovers, it's smart cooking with a side of sweet memories.
Frequently Asked Questions
- → Which rice should I use here?
Day-old rice straight from the fridge works way better for this. It keeps its texture and stays separate once it hits the pan.
- → Could I swap ham for something else?
Totally! Try it with leftover chicken, cooked shrimp, or tofu instead if that’s what you have.
- → How do I keep my fried rice from going soggy?
Chilled, cooked rice is your best friend. Skip fresh or warm rice because it clumps and gets wet fast.
- → Is canned or fresh pineapple better in here?
Either’s fine. Fresh pineapple keeps things firmer, though, and gives you a bigger pop of flavor.
- → What else can I toss in if I want extra color or nutrition?
Go for peas, corn, or carrots. They’ll add a little crunch and fit right in with the peppers and onions.