Pineapple Fried Rice with Sprimp and Ham
Bring a vibrant twist to your dinner table with this Pineapple Fried Rice with Shrimp and Ham, a sweet-savory fusion that’s brimming with bold flavors and dynamic textures. Perfectly cooked jasmine rice serves as the base for this Thai-inspired dish, elevated by juicy chunks of fresh pineapple, tender shrimp, and smoky ham. A medley of peas, carrots, and scrambled eggs adds color and nourishment, while a touch of soy sauce and optional fish sauce infuses the dish with savory depth. Cooked in just 20 minutes, this one-pan recipe is ideal for busy weeknights or as a show-stopping centerpiece for casual gatherings. Serve it hot with a squeeze of lime for a tangy finish—your taste buds will thank you! Keywords: Pineapple Fried Rice, Shrimp Fried Rice, Thai-inspired Fried Rice, One-Pan Dinner, Easy Weeknight Recipe.
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cooked and cooled)
- 1 cup Pineapple (fresh, diced)
- 1 cup Cooked shrimp (peeled and deveined)
- 1 cup Ham (diced)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 1 medium Carrot (finely diced)
- 0.5 cup Frozen peas
- 3 tablespoons Soy sauce
- 1 teaspoon Fish sauce (optional)
- 2 large Eggs (beaten)
- 2 tablespoons Green onions (sliced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Lime wedges (for serving, optional)
Instructions
Ensure the cooked jasmine rice is cooled and slightly dry for the best frying results.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and cook, scrambling gently, until just set. Remove the eggs from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Sauté the minced garlic and chopped onion until fragrant, about 1-2 minutes.
Add the diced carrot to the pan and cook for 2-3 minutes until softened. Stir in the frozen peas and cook for another minute.
Increase the heat and add the diced ham, shrimp, and diced pineapple to the pan. Stir-fry for 2-3 minutes, ensuring the shrimp is heated through.
Push the mixture to one side of the pan and add the cooled jasmine rice. Drizzle the soy sauce and fish sauce (if using) over the rice, then stir everything together until the rice is evenly coated and heated through.
Add the scrambled eggs back into the pan and gently break them into smaller pieces with your spatula. Mix well with the rice.
Season with salt and black pepper to taste, then stir in the sliced green onions.
Serve the pineapple fried rice hot, garnished with lime wedges if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 75.6 g | 28% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 8.0 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
