Pineapple Fried Rice (Print-Friendly Version)
Colorful fried rice with sweet pineapple, savory ham, and crisp vegetables, infused with aromatic sesame and ginger flavors.
# What You'll Need:
→ Base
01 -
3 cups cold cooked rice
→ Proteins
02 -
3 large eggs
03 -
8 oz. diced ham
→ Vegetables & Fruits
04 -
1 cup diced red bell pepper (about 1 pepper)
05 -
1 cup diced carrots (2-3 carrots)
06 -
1/2 cup frozen peas
07 -
2 green onions, sliced
08 -
2 cloves garlic, finely minced
09 -
1 teaspoon fresh ginger, finely minced
10 -
1 1/2 cups pineapple, cut into small pieces
→ Sauces & Seasonings
11 -
2-4 tablespoons gluten-free tamari
12 -
1/2 teaspoon toasted sesame oil
13 -
1/4-1/2 teaspoon black pepper or white pepper
→ Oils
14 -
2 tablespoons oil (coconut oil or avocado oil)
→ Garnish
15 -
2-3 tablespoons minced cilantro (optional)
# How to Make It:
01 -
Beat the eggs in a small bowl until smooth. Heat a large skillet over medium heat and add 1/2 tablespoon of oil. Add the beaten eggs, and use a spatula to stir, scraping the eggs from the bottom continuously until the eggs are just slightly underdone (a little glossy). Set the scrambled eggs aside on a plate and wipe out the skillet as needed.
02 -
Add 1/2 tablespoon of oil to the pan and add the ham. Cook 3-4 minutes over medium-high heat, until it's starting to turn golden brown.
03 -
Add the remaining 1 tablespoon oil to the skillet and add bell pepper and carrots. Cook over medium-high heat 3-4 minutes, or until crisp-tender.
04 -
Add peas, green onion, garlic, and ginger to the skillet and cook 1-2 minutes more, or until fragrant.
05 -
Add the rice and pineapple to the skillet along with 2 tablespoons tamari, the sesame oil, and a pinch of pepper. Stir 1-2 minutes, breaking up clumps of rice as you go, and adding more tamari, as needed, until the rice is coated to your taste.
06 -
Break up the scrambled eggs on the plate with your spatula. Turn off the heat and add the cooked eggs back to the skillet, stirring to break up the eggs as you go. Garnish with more pepper or cilantro.
# Additional Tips:
01 -
Use COLD rice for best results to avoid the rice getting overly starchy or gummy as it cooks.
02 -
Despite the name, most soy sauce in the United States is made with wheat instead of soy, and it is NOT gluten-free. Look for gluten-free tamari or use coconut aminos for a soy-free option.
03 -
Low-sodium tamari is recommended to help moderate the salt content in this dish.