Can I use fresh rice instead of leftover rice?

You can use fresh rice, but it’s best to cook it ahead and let it cool completely, ideally refrigerated overnight. Freshly cooked hot rice tends to clump and can make your fried rice mushy instead of crispy.

What can I substitute for ham in this recipe?

You can easily swap ham for cooked chicken, shrimp, tofu, or keep it vegetarian by adding more veggies or nuts. The key is to pick something that adds texture and protein.

How can I make this dish spicier or milder?

Adjust the hot sauce amount to taste. For more heat, add fresh chopped chilies or a dash of chili flakes. To tone it down, simply reduce or omit the hot sauce.

Why is it important to drain the pineapple?

Excess moisture from canned pineapple can make your fried rice soggy and prevent that desirable crispy texture. Draining and patting the pineapple dry keeps the dish perfectly textured.

Spicy Pineapple Fried Rice – Flavor-Packed & Easy to Make

Description

This Pineapple Fried Rice recipe is a flavorful and colorful dish combining tender ham, sweet pineapple chunks, vibrant vegetables, and savory seasonings. Perfect for using leftover rice, it features a balance of sweet, salty, and spicy notes with a touch of crunch from cashews, making it a delightful main course or side dish that's quick and easy to prepare.

Ingredients

Scale

Sauce

¼ cup soy sauce
¼ cup chicken broth
1 tablespoon honey
1 teaspoon hot sauce
½ teaspoon sesame oil
1/8 teaspoon ground ginger

Fried Rice

1 tablespoon butter
2 eggs
2 tablespoons peanut oil, divided
8 ounces ham steak, diced (about 1 heaping cup)
⅓ cup dry white wine
1 yellow onion, diced
¾ cup carrots, julienned and roughly chopped
1 small red bell pepper, diced
3 cloves garlic, minced
3 cups leftover cooked rice (preferably day-old)
1 (20 oz.) can pineapple chunks (about 1.5 cups), drained
2 green onions, sliced
⅓ cup cashews, roughly chopped

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Instructions

Prep Work: Combine all sauce ingredients in a small bowl and set aside. Drain pineapple chunks well and cut into smaller pieces if desired. Measure and prepare all remaining ingredients before starting the cooking process.
Scramble the Eggs: Melt butter in an 8-inch nonstick skillet over medium-low heat. Pour in whisked eggs and scramble gently until just cooked through. Remove the eggs from the skillet and set aside.
Cook the Ham: In a wide skillet, heat 1 tablespoon of peanut oil over medium-high heat. Add diced ham and cook for about 3 minutes until it develops a light brown color. Remove ham and set aside. Turn heat off temporarily.
Deglaze with Wine: Add dry white wine to the skillet and set heat to medium. Use a silicone spatula to scrape and loosen browned bits from the pan bottom and sides. Let the wine reduce by half, about 3 to 4 minutes.
Sauté Vegetables: Add diced onion to the skillet and cook until softened, about 3 minutes. Then add carrots, red bell pepper, and minced garlic and cook together for 2 more minutes until vegetables are tender but crisp.
Add Rice and Sauce: Stir in the chilled, leftover rice and pour the prepared sauce over it. Increase heat to medium-high and toss continuously for about 3 minutes, allowing the rice to absorb most of the sauce and heat through.
Combine All Ingredients: Reduce heat to medium and fold in the cooked ham, pineapple chunks, and scrambled eggs. Toss gently to combine and warm everything evenly.
Garnish and Serve: Remove from heat. Sprinkle sliced green onions and chopped cashews over the top. Serve hot immediately for best flavor and texture.

Notes

Use day-old or cold leftover rice for better texture as fresh rice can be too moist and sticky for frying.
To cook fresh rice for this recipe, bring 2 cups chicken broth to a boil, add 1 cup white long grain rice, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand for 10 minutes with the lid on.
A wide skillet or wok with ample surface area is recommended for even frying and tossing of ingredients.
You can substitute peanut oil with olive or canola oil if needed.
For an alternative, use 3 cups of uncooked cauliflower rice added at the end and cooked with the sauce for a low-carb variation.
Dry pineapple chunks thoroughly with paper towels to maintain crispiness in the fried rice.
To add more veggies and texture, shredded green cabbage can be stirred in, though it slightly reduces crispiness.
Wine options like Chardonnay, Pinot Grigio, or Sauvignon Blanc work well; alternativley, you can use chicken broth or Chinese Shaoxing cooking wine (use 2 tablespoons if substituting).
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
For meat variations, try chicken, beef, or shrimp fried rice recipes.
The recipe yields six servings.

Nutrition

Serving Size: 1 cup
Calories: 330 kcal
Sugar: 7 g
Sodium: 670 mg
Fat: 13 g
Saturated Fat: 3.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 125 mg