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Ham Fried Rice
Fried rice with ham, veggies and pineapple
Course
Main Dish
Cuisine
American, Chinese
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
485
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Ingredients
Sauce
¼
cup
pineapple juice
from a can of pineapple
3
tablespoons
soy sauce
low sodium
1
tablespoon
sesame oil
½
teaspoon
ground ginger
Fried Rice
1
tablespoon
olive oil
1
cup
carrots
finely diced
1
cup
ham
finely diced
½
cup
peas
frozen
1
teaspoon
garlic
minced
½
cup
corn
frozen
2
eggs
4
cups
leftover rice
cooked and cooled
1
cup
pineapple
finely diced
3
green onions
chopped
US Customary
-
Metric
Instructions
Sauce
Mix soy sauce, pineapple juice, sesame oil and ground ginger together in a bowl. Set aside for later.
¼ cup pineapple juice,
3 tablespoons soy sauce,
1 tablespoon sesame oil,
½ teaspoon ground ginger
Fried Rice
Add carrots to a hot pan with a bit of oil. Cook for 2-3 minutes
1 tablespoon olive oil,
1 cup carrots
Add ham, frozen peas and corn and garlic. Stir for 2-3 minutes
1 cup ham,
½ cup peas,
½ cup corn,
1 teaspoon garlic
Lower heat to medium low and move all veggies to one side of the pan and pour in lightly beaten eggs into the empty spot
2 eggs
Scramble the eggs and combine with the veggies. It is okay if the eggs begin mixing with the veggies while they are still cooking.
Add rice and pineapple. Pour sauce over and mix well.
4 cups leftover rice,
1 cup pineapple
Turn off heat and add green onions
3 green onions
Serve hot
Notes
Have everything prepared before you begin. This dish cooks up quickly!
Cut carrots and ham in a fine dice. You want them about the same size as the peas and corn.
Reserve the pineapple juice from the can of pineapples. This gets added to the sauce. If using fresh pineapple, use water in place of the juice.
Make certain your rice is fully cooled. Freshly cooked rice will lump together.
Use a wok or a large, heavy bottomed pan
You may add a bit more oil on the side of the pan where you will scramble the egg
Cook over medium high heat and then lower to medium low heat when you add the egg
Serve with additional soy sauce or sweet red chili sauce, if desired
This recipe yields 4-6 servings. Nutritional counts are estimated at 4 servings.
Nutrition
Calories:
485
kcal
|
Carbohydrates:
64
g
|
Protein:
19
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
104
mg
|
Sodium:
1806
mg
|
Potassium:
580
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
7268
IU
|
Vitamin C:
34
mg
|
Calcium:
67
mg
|
Iron:
2
mg