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Sweet pineapple, yummy ham, and tasty rice come together for a burst of tropical vibes at your dinner table. This one’s all about mixing feel-good food with a touch of excitement, plus it’s perfect if you’ve got some extras in your fridge to use up.
Every time I make this, my family gets excited. Ever since it showed up at our summer luau, I go back to it when I want dinner to feel laid-back but still special.
Tasty Ingredients
- Pineapple pieces: juicy bites give your food a blast of sweetness, whether you use canned or fresh—just drain well if you crack open a can
- Large eggs: make everything stick together and add a little rich flavor, go for the freshest you can find
- Cold cooked white rice: keeps grains from sticking, old rice works best (try jasmine or basmati)
- Garlic: fresh garlic packs in deep, yummy flavor
- Green onions: both white and green bits make things pop in color and bring a gentle onion bite
- Diced ham: hearty, meaty texture—leftover ham is perfect for this
- Red bell pepper: sweet crunch and bright color, grab one that’s glossy and firm
- Vegetable oil: good for frying evenly—any mild-flavored oil like sunflower or canola does the job
- Hot sauce: brings the heat—add your favorite kind to kick it up
- Sesame seed oil: bold, nutty flavor for extra depth—try toasted if you want things more intense
- Low sodium soy sauce: helps everything taste savory while letting you manage the salt, go for naturally brewed if you spot it
Simple Steps
- Toss in Pineapple and Onions
- Turn the stove off, then tip in your pineapple and green onions (the green tops). Gently toss it all, making sure it’s well mixed. Dig in while it’s hot.
- Stir It All Together
- Mix the scrambled eggs into your hot rice and slide in your cooked ham and veggies. Pour the sauce all over, stir so every bite gets some, and cook another minute till it’s all warmed up.
- Scramble Eggs
- Push the rice over to one side of the skillet. Break your eggs straight into the open spot. Stir fast so they cook but don’t dry out—takes about a minute or so.
- Sizzle Up the Rice
- Pour in the rest of the oil and get it hot. Dump in your cold rice, break up the chunks, and stir a bunch to heat it up all the way. Let it go about eight minutes until the grains are warmed through and a bit crisp.
- Fry the Veggies and Ham
- Warm a big pan on medium-high, add half your oil, and let it heat up. Toss in peppers and cook about five minutes till they’re getting soft. Next, in goes the ham and the white onion parts—cook a bit so there’s some browning. Stir in garlic last for a big blast of smell, then move everything to a bowl for later.
- Make the Sauce
- Mix hot sauce, soy sauce, and sesame oil in a tiny bowl until smooth. Keep this handy for later.
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Eggs are where the magic happens—I love how they make everything creamy and pull it all together. My kid always checks for extra pineapple chunks. That’s when I know it’s a winner.
Keep It Fresh
Stash leftovers in a tight container in your fridge. They’ll stay good for around three days. When you want to warm them up, toss everything back in a pan on medium with a splash of water or more sauce so it doesn’t dry out. Skip the microwave if you can—it turns rice chewy.
Swap Options
Change up the ham with cooked chicken, shrimp, or even tofu if you want. Brown rice works instead of white, and carrots can stand in for bell pepper. Got frozen pineapple? Just thaw and drain it well before using.
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Serving Up
Serve with a simple slaw or a crunchy green salad—nice and fresh against the sweet, sizzling rice. Also awesome alongside grilled chicken or Hawaiian style BBQ if you’ve got folks coming over.
Island Story
All across Hawaii, folks whip up fried rice with what’s handy. Tossing in ham and pineapple shows off that mix of cultures and bright dinnertimes. Usually cooked with what’s around, it’s as homey as it gets.
Recipe FAQs
- → What's the best rice to grab for this?
Cold, leftover white rice works best. It keeps things from sticking when you fry it up.
- → Could I swap out the ham for something else?
Definitely. Toss in cooked shrimp, chicken, or tofu if you're after something different for protein.
- → How do I make sure the rice doesn't go squishy?
Start with cold rice that's already cooked. If it's just made or still hot, it'll clump up fast.
- → Should I use canned or fresh pineapple?
Either's fine, but fresh pineapple holds up better and tastes brighter in every bite.
- → What other veggies can I throw in to boost color or goodness?
Carrots, corn, or peas work great for more color and a bit of sweetness with the peppers and onions.