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

Ingredient Substitutions

• Instead of Neutral Oil: Canola oil, Grapeseed oil
• Instead of Sesame Oil: Peanut oil, Walnut oil
• Instead of Onion: Shallot, Leek
• Instead of Red Bell Pepper: Yellow bell pepper, Orange bell pepper
• Instead of Button Mushrooms: Cremini mushrooms, White button mushrooms
• Instead of Frozen Peas: Fresh peas, Edamame
• Instead of Cooked Ham: Cooked turkey, Bacon bits
• Instead of Pineapple Chunks: Fresh pineapple chunks, Mango chunks
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Ground cayenne (use less)
• Instead of Cooked White Long Grain Rice: Jasmine rice, Basmati rice
• Instead of Dark Soy Sauce: Regular soy sauce, Tamari (gluten‑free)
• Instead of Garlic Salt: Garlic powder, Minced fresh garlic (1/4 tsp)
• Instead of Eggs: Egg whites, Tofu scramble
• Instead of Lemon Juice: Lime juice, Rice vinegar (1 tsp)
• Instead of Spring Onions: Chives, Green onion tops
• Instead of Sriracha Sauce: Chili garlic sauce, Hot sauce

Equipment Needed

• Wok or Large Skillet
• Wooden Spoon or Spatula
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Small Bowl
• Serving Bowls

Critical Steps — Do Not Skip

• Heat oils to the proper temperature before adding ingredients.
• Ensure the rice is thoroughly heated and evenly seasoned.
• Scramble the eggs quickly to avoid over‑cooking.

Chef Tips from the Video

• Use a high‑smoke‑point neutral oil together with sesame oil for a nutty aroma without burning.
• Keep all ingredients ready (mise en place) because the cooking process moves quickly.
• For extra freshness, finish with a sprinkle of fresh cilantro or a drizzle of lime juice.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended as the texture may become mushy, but can be frozen for up to 1 month if needed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook and cool the rice a day ahead; day‑old rice fries better.
• Pre‑dice all vegetables and store them in airtight containers in the fridge.
• Measure sauces and seasonings in advance for a faster cooking process.

Frequently Asked Questions