Pineapple and Ham Fried Rice (Thai)

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Pineapple and Ham Fried Rice is a delightful fusion dish that breathes new life into your holiday leftovers. Combining the sweetness of pineapple, the savory taste of ham, and the vibrant flavors of Thai cuisine, this recipe offers a unique twist on traditional fried rice. With its colorful array of ingredients and bold seasoning, it's sure to become a favorite in your repertoire.

This Pineapple and Ham Fried Rice recipe is a celebration of flavors, textures, and cultures, making it a standout dish that's both delicious and satisfying. Perfect for using up holiday leftovers, it's a delightful way to enjoy a taste of Thailand with a touch of home.

Yield: 3-4 servings Prep time 15 minutes

Cook time 10 minutes Total time 25 minutes

Ingredients

• 2 tablespoons vegetable oil, divided

• 2 eggs, beaten with a dash of salt

• 1 ½ cups chopped fresh /canned pineapple

• 1 large red bell pepper, diced

• ½ cup peas (preferably frozen)

• ½ cup chopped green onions

• 2 cloves garlic, pressed or minced

• ½ onion finely chopped

• ½ cup chopped raw, unsalted cashews

• 2 tablespoons raisins (optional)

• 3 cups cooked and chilled rice, preferably jasmine rice

• 1 cup cooked ham, diced (leftover)

• 1 tablespoon soy sauce , light or all purpose ( not dark soy sauce)

• 1 to 2 teaspoons chili garlic sauce or sriracha

• 1 tablespoon oyster sauce

• 1 small lime (halved)

• Salt, to taste

Directions

1. Heat a large wok, cast-iron skillet, or non-stick frying pan over medium-high heat. Once hot, add 1 teaspoon of oil. Pour in the beaten eggs and cook, stirring frequently, until scrambled and lightly set (30 seconds to 1 minute). Transfer the eggs to an empty bowl. Wipe the pan if needed with a paper towel.

2. Add 1 teaspoon of oil to the pan. Stir-fry the cashews and raisins for about 30 seconds to 1 minute until golden. Transfer these to the bowl with the cooked eggs.

3. Turn the heat to high. Add the remaining oil to the pan and sauté garlic, onion, and carrots for about a minute.

4. Incorporate the diced bell pepper, leftover cooked ham and pineapple. Season with a pinch of salt and cook for an additional minute.

5. Add peas and stir-fry for 30 seconds. Introduce the rice into the pan and mix well. Cook until the rice is thoroughly heated, stirring occasionally (approximately 3 minutes).

6. Return the contents from the bowl (eggs, cashews, and raisins) back into the pan. Stir to combine and warm through. Add soy sauce, chili garlic sauce/sriracha, and oyster sauce. Stir for an additional 30 seconds to 1 minute, ensuring even distribution of the sauces.

7. Remove from heat and squeeze the juice from half a lime over the dish. Stir to combine. Taste and adjust seasoning with salt if needed. Set aside.

Enjoy your vibrant and flavorful Pineapple Fried Rice!