Paula Deen Ham Fried Rice With Pineapple

Paula Deen ham fried rice with pineapple is a quick one-pan dinner made with leftover ham, cooked white rice and sweet pineapple rings, ready in 30 minutes. It's an easy leftover ham recipe for weeknight dinner, potluck or cookout, and it's made in a single wok.

Use cold, day-old rice, because freshly cooked rice steams in the pan and turns mushy instead of frying. Skip that and you end up with a sticky clump instead of loose, golden grains.

Paula tosses the eggs in raw with the green onion, garlic and ginger, so everything cooks together in one fast sizzle. She also adds a splash of her hot sauce at the table, which gives the sweet pineapple a little kick.

Paula Deen Ham Fried Rice With Pineapple

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

210

kcal

Golden rice, salty ham and juicy pineapple come together in a hot wok with scrambled eggs and tender peas. It all cooks in about 5 minutes once the pan is hot, so the rice stays loose instead of soggy.

Ingredients

• 3 tablespoons Vegetable oil
  

• 6 sliced green onions
  

• 3 cloves minced garlic
  

• 1 tablespoon minced ginger
  

• 4 large eggs
  

• 4 cups cooked (leftover) white rice
  

• 2 cups diced (leftover) ham
  

• 1 (20 oz) can drained and sliced into bite-sized pieces pineapple rings
  

• 1 cup thawed frozen peas
  

• 1/4 cup soy sauce
  

• to taste, for serving Paula Deen Hot Sauce
  

Directions

• Heat the oil: Heat 3 tablespoons vegetable oil in a wok or large skillet over high heat. Let it get shimmering hot, so the vegetables sizzle the moment they land.
• Cook the aromatics and eggs: Add 6 sliced green onions, 3 cloves minced garlic, 1 tablespoon minced ginger and 4 large eggs to the pan. Sauté for 2 to 3 minutes until the eggs are cooked and the vegetables turn golden.
• Fry the rice and ham: Stir in 4 cups cooked leftover white rice and 2 cups diced leftover ham. Cook for about 2 minutes, until the rice is coated with oil and slightly golden.
• Add pineapple and peas: Toss in 1 can drained and sliced pineapple rings, 1 cup thawed frozen peas and 1/4 cup soy sauce. Cook until everything is heated through and well mixed.
• Serve with hot sauce: Spoon the fried rice onto plates while it's still hot. Then pass Paula Deen Hot Sauce at the table, so everyone can add heat to taste.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use freshly cooked rice for fried rice?

Fresh rice holds too much moisture, so it steams and clumps in the wok. If you're in a pinch, spread it on a sheet pan and chill it in the fridge for about an hour first.

How long does leftover ham fried rice keep?

Store it in an airtight container in the fridge for up to 3 days. Reheat it in a hot skillet with a splash of oil, since the microwave tends to make the rice soft.

Can I make this ahead for a potluck?

You can cook it a few hours ahead and keep it warm in a slow cooker on low. Stir it once or twice, because the rice on the bottom can dry out.

What if I don't have a wok?

A large skillet works fine, ideally a heavy one like cast iron that holds its heat. Cook in two batches if the pan is crowded, so the rice fries instead of steams.

Can I use fresh pineapple instead of canned rings?

Fresh pineapple works if you cut it into bite-sized pieces and pat it dry first. Canned rings are a bit sweeter and softer, so fresh may give a tangier result.