Ham and Pineapple Fried Rice {30-minute Dinner}

Ingredients

• 1 tablespoon Neutral Oil (e.g., vegetable or canola oil, for stir‑frying)
• 1 tablespoon Sesame Oil (Toasted sesame oil for flavor)
• 1 medium Onion (Peeled and diced)
• 1 medium Red Bell Pepper (Diced)
• 10 pieces Button Mushrooms (Sliced in half)
• 115 g Frozen Peas (Thawed)
• 150 g Cooked Ham (Diced or shredded; pre‑cooked)
• 400 g Pineapple Chunks (Canned, drained well)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 600 g Cooked White Long Grain Rice (Day‑old, cooled; about 4 cups)
• 2 tablespoons Dark Soy Sauce (Adds depth of color and flavor)
• 0.5 teaspoon Garlic Salt (Or garlic powder if preferred)
• 2 large Eggs (Beaten)
• 1 tablespoon Lemon Juice (Juice of half a lemon, freshly squeezed)
• 2 tablespoons Spring Onions (Chopped, for garnish)
• to taste Sriracha Sauce (Drizzled on top for heat)

Instructions

1. Heat Oils

   Add 1 tablespoon neutral oil and 1 tablespoon sesame oil to the wok and heat over medium‑high until shimmering.

   Time: PT1M

2. Cook Onion

   Add the diced onion, stir, and cook for about 5 minutes until softened and translucent.

   Time: PT5M

3. Add Veggies & Ham

   Stir in the diced red bell pepper, sliced button mushrooms, thawed peas, diced ham, drained pineapple chunks, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for 3 minutes, mixing constantly.

   Time: PT3M

4. Incorporate Rice

   Add the 600 g (≈4 cups) day‑old cooked rice. Break up any clumps and stir to combine with the vegetables.

   Time: PT1M

5. Season the Rice

   Pour in 2 tablespoons dark soy sauce and ½ teaspoon garlic salt (or powder). Stir and continue cooking for 5–6 minutes until the rice is heated through and evenly coated.

   Time: PT6M

6. Add Eggs

   Push the rice to one side of the wok, crack the two eggs into the cleared space, and scramble quickly. Once just set, fold the eggs into the rice.

   Time: PT2M

7. Finish with Lemon

   Stir in the juice of half a lemon (≈1 tablespoon) and give the mixture a final quick toss.

   Time: PT1M

8. Plate and Garnish

   Divide the fried rice among bowls, sprinkle with chopped spring onions, drizzle with sriracha, and serve with lemon wedges on the side.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g