Fried Rice with Ham and Pineapple

Here’s the original post with photos.

Substitute ham and pineapple for whatever you have lying around…within reason. Feeds 4-6.


3 cups cooked, day-old rice

1 1/2 cups cooked ham, cubed

3/4 cup diced pineapple (fresh is best)

1 shallot, finely diced

thumb-sized piece of fresh ginger, peeled and minced (about 1 tablespoon)

1 tablespoon soy sauce

2 eggs

splash of milk (optional)

green onions for garnish (optional)


1. Place a large, deep frying pan on medium heat. Coat with cooking spray.

2. Scramble eggs with milk. Pour into the skillet. Cook omelet or crepe style. Remove from heat; roll and slice into ribbons.

3. Wipe pan to remove any lingering egg bits. Turn heat up to medium-high and add 2 tablespoons of vegetable or canola oil. Cook shallot for about 2 minutes. Add ginger. Cook, stirring frequently, until shallot is translucent.

4. Add ham and cook just until ham is glazed. Avoid overcooking ham.

5. Add rice and stir frequently. Add a little more oil if rice seems too dry. Cook for 5-7 minutes.

6. Add soy sauce (and chili paste, if desired) and mix well.

7. Add pineapple and eggs, and stir.

8. Remove from heat. Garnish with green onions, if desired.


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