Ham and Pineapple Fried Rice
Easy Hawaiian-style fried rice with chunks of ham and juicy pineapple. This tasty dinner is ready in 30 minutes!
Servings: 4
Ingredients
- 1 tablespoon neutral oil
- 1 tablespoon sesame oil
- 1 onion peeled and finely diced
- 1 red bell pepper, deseeded and diced
- 10 button mushrooms sliced in half
- 115 g (2/3 cup) frozen peas
- 150 g (1 cup) cooked ham chunks (or shredded ham)
- 400 g (14oz) can pineapple chunks in juice, drained
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 600 g (4 cups) cooked white long-grain rice, cooled
- 2 tablespoons dark soy sauce
- ½ teaspoon garlic powder
- 2 eggs
- juice of ½ lemon
To serve
- 2 spring onions scallions, chopped
- sriracha or sweet chilli sauce
- lemon wedges
Instructions
- Add the neutral oil and and the sesame oil to a wok over a medium–high heat. Add the onion and cook, stirring regularly, for 5 minutes until the onion softens.1 tablespoon neutral oil, 1 tablespoon sesame oil, 1 onion
- Add the red pepper, mushrooms, peas, ham, pineapple, salt and pepper. Cook for a further 3 minutes, stirring regularly.1 red, 10 button mushrooms, 115 g (2/3 cup) frozen peas, 150 g (1 cup) cooked ham chunks (or shredded ham), 400 g (14oz) can pineapple chunks in juice, drained, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Add the cooked rice and increase the heat to high. Toss everything together using a spatula.600 g (4 cups) cooked white long-grain rice, cooled
- Add the soy sauce and garlic graniles and continue to cook, moving everything around the pan regularly so it doesn’t stick, until the rice is hot (this should take 5–6 minutes).2 tablespoons dark soy sauce, ½ teaspoon garlic powder
- Once the rice is hot, push the rice over to the side of the pan and crack the eggs into the space. Move the pan so that the eggs are right over the heat. Move the eggs round slowly until they start to scramble. As they scramble, mix the eggs into the rice.2 eggs
- Add the lemon juice, stir and taste. Add more soy sauce or lemon juice if needed.juice of ½ lemon
- Divide between bowls and top with chopped spring onions, a drizzle of sriracha and some lemon wedges.2 spring onions, sriracha or sweet chilli sauce, lemon wedges
Video
Notes
Cooled rice is key!
Make sure the boiled rice is cooled before using. This will help stop it sticking together and will ensure it absorbs more flavour. You can use ready-cooked rice if you’re short on time.Use the pineapple juice for a quick sweet and sour sauce!
If you want to make a quick sweet and sour sauce to drizzle over the top, you can also use up the pineapple juice from the can. Simply mix the pineapple juice (around 120ml or 1/2 cup) with 1 tbsp malt vinegar, 4 tbsp dark brown sugar and 90ml (1/3 cup) tomato ketchup. Stir and heat in a pan for a couple of minutes until bubbling.Make it vegetarian
Swap out the ham for a vegetarian alternative, such as seitan. Nutritional information is approximate, per serving. This recipes serves 4.Nutrition
Calories: 431kcal | Carbohydrates: 65g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1178mg | Fiber: 5g | Sugar: 16g
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