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Pork and pineapple fried rice

Pork and pineapple fried rice

Pork and pineapple fried rice served with coriander garnish on a plate

4 serves

10 m prep

25 m cook

Ingredients

  • 1 cup white long grain rice
  • Spray olive oil
  • 1 brown onion, finely diced
  • 300 g lean pork mince
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 small red capsicum, halved, seeded, finely diced
  • 1 cup frozen peas
  • 2 eggs, lightly beaten
  • 1 cup pineapple, cut into 2 cm pieces
  • 2 tablespoons salt reduced soy sauce
  • 3 tablespoons coriander, roughly chopped
  • 1 spring onion, finely chopped
  • 2 tablespoons peanuts, crushed, to serve
  • Coriander leaves, to serve

Method

Step 1

Cook rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.

Step 2

Spray a wok with olive oil and place over high heat. Add onion and stir-fry until softened. Add pork mince and cook, for 3-4 minutes until mince is browned. Add carrots, celery, zucchini, capsicum and frozen peas, and cook, stirring for 3-4 minutes or until vegetables are tender.

Step 3

Push ingredients to one side of the wok and add the egg to the middle. Allow egg to set for 2-3 minutes and then stir through pork and vegetable mix.

Step 4

Add cooked rice, pineapple, soy sauce, coriander and spring onion and stir until heated through and well combined.

Step 5

Divide fried rice between 4 bowls and top with crushed peanuts and fresh coriander.

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A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.