Yield 4 servings Number Of Ingredients 11 Steps:
In a wok or deep skillet, heat up the oil over high heat and cook onion, garlic, carrots, bell peppers, and ham until onions are translucent and ham is slightly browned. Push all of the cooked ham and vegetables to the side of the pan. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables. Add rice, soy sauce, pepper, and pineapple. Mix well and let the rice cook until slightly crispy. Enjoy!
Time 25m Yield 4 Number Of Ingredients 14 Steps:
Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl; set aside. Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes. Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.
Time 20m Number Of Ingredients 9 Steps:
In a large skillet combine ham, chicken broth, pineapple, pineapple juice, soy sauce, worcestershire sauce, and salt and bring to a boil over medium high heat. Rinse rice well using a fine mesh sieve. Stir in rice, cover and reduce heat to medium-low. Cook 10 minutes, stir, cover and continue cooking 5-10 minutes until rice is tender. Stir in green onions and serve.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Combine all ingredients. Spoon into greased 1 1/2 quart baking dish. Bake, uncovered, at 350 for 25-30 minutes.
Time 35m Yield 4 servings. Number Of Ingredients 6 Steps:
In a bowl, combine all of the ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Time 30m Yield Makes 6 servings. Number Of Ingredients 10 Steps:
Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add onions, ham and chiles; cook and stir 3 to 4 min. Push mixture to edge of skillet. Add half of the shrimp to skillet, cook and stir 3 to 4 min. Push to the edge of skillet. Add remaining shrimp; cook and stir 3 to 4 min. Add pineapple, peas, remaining dressing, rice and soy sauce; mix well. Cook 4 to 6 min. or until shrimp turn pink and mixture is heated through, stirring constantly. Stir in nuts; serve immediately.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
Have ingredients chopped, diced and ready to go, since this goes quickly once you get started. In 12-inch skillet or wok, heat oil over high heat until hot and shimmering. Add rice, breaking up with wooden spoon as you stir to coat rice in oil. Add garlic and gingerroot; cook 60 seconds before adding green onions, carrot and ham. Stir to combine. Push rice to one side; pour in eggs. Scramble eggs while gradually stirring into rice until eggs are fully cooked. Season with soy sauce. Remove from heat; fold in pineapple.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.
Time 50m Yield 6 servings. Number Of Ingredients 10 Steps:
Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in the rice, ham, green pepper, 1 cup of Swiss cheese, onion and pineapple., Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted.
Time 45m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes. Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok. Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.
More about “pineapple ham and rice recipes”
Time 40m Yield 4 Number Of Ingredients 7 Steps:
Mix reserved pineapple juice, the broth, rice, curry powder and red pepper in 10-inch skillet. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 20 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 minutes. Cut each pea pod crosswise in half. Stir pea pods, pineapple and ham into rice mixture. Cook over medium heat about 2 minutes, stirring once or twice, until hot.
