Put that leftover holiday ham to good use with this 15-minute, one-pot, ridiculously easy and yummy Pineapple and Ham Fried Rice! It’s easily made gluten-free, and it has a great combination of sweet/salty/umami flavors. It’s the perfect recipe to make on a busy weeknight.
Seriously- the hardest thing about this recipe is dicing an onion, carrot, and celery. I don’t know about you, but I’m in desperate need of easy recipes during the busy holiday season. If you’re feeling like you want an even easier shortcut, buy the already diced mirepoix at the store- no judgement here!
Whenever I cook rice, I almost always make extra so I have it on hand for fried rice- I made this from Mandarin Orange Glazed Salmon leftovers. Simple fried rice only takes 10-15 minutes to make if you already have cooked rice. You can buy cooked rice at the store, too. White or brown works fine in this recipe- whichever you prefer.
I love the smoky ham flavor in this rice- it’s different than other fried rice ingredients, and pairs so well with the sweet pineapple. It’s like Hawaiian pizza in fried rice form. You can use any cooked ham you want- I had a ton in my freezer still from making Instant Pot Split Pea Soup (I literally bought a ham JUST for the bone to make the soup- #FoodBloggerProblems).
I usually opt for green onions in my fried rice, but I used cilantro instead for this. You can use whichever you prefer. This is what I LOVE about fried rice- you can add whatever you want to it for the most part and it will still be delicious! It’s very hard to mess up.
Best of all? Zoey (my 11-month-old daughter) gobbled this right up. The kids will love it- what kid wouldn’t love pineapple in their dinner?
Here’s the recipe for this super quick and easy Pineapple and Ham Fried Rice!Print
Pineapple and Ham Fried Rice
This Pineapple and Ham Fried Rice is a great recipe to use up leftover holiday ham! It only takes 15 minutes, one-pot, and it’s easily made gluten-free.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4
- 2 tablespoons canola or vegetable oil
- 1 small onion, diced
- 1 carrot, finely diced
- 1 stalk celery, diced
- 1 tablespoon fresh ginger, minced (see notes)
- 1 clove garlic, minced
- 1/2 cup frozen peas
- 2 eggs
- 2 cups cooked white or brown rice (see notes)
- 1 cup cubed cooked ham
- 1 cup pineapple, canned or fresh
- 2 tablespoons soy sauce (see notes)
- 1 teaspoon sesame oil
- pepper, to taste
- 1/4 cup chopped fresh cilantro, plus more for garnish (see notes)
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the onions, carrot, and celery. Cook for 2-3 minutes, until softened and starting to brown, stirring occasionally.
- Add the ginger and garlic. Cook for 30 seconds, or until ginger becomes fragrant.
- Stir in the peas.
- Move the veggies to the side of the pan to make a clear space. Crack the eggs directly into the pan and immediately scramble, incorporating into the vegetables until fully cooked (about 2 minutes).
- Add the rice, ham, pineapple, soy sauce, sesame oil, and pepper. Stir until fully heated and rice is broken up.
- Remove from heat and stir in fresh cilantro. Garnish with extra when serving, if desired.
Alternatively, 1 teaspoon of ground ginger can be used if fresh is not available. I keep fresh peeled ginger in my freezer and grate it with a microplane zester directly from the freezer when I need it. It’s an easy way to ensure you always have fresh ginger, without worrying about peeling it or it going bad before you can use it!
Whenever I make rice, I almost always purposefully make extra for fried rice. You can use store-bought cooked rice for extra convenience.
For a gluten-free option, make sure to use gluten-free soy sauce, or liquid aminos.
Not a fan of cilantro? Use green onions instead.