Yunnan Pineapple Fried Rice
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Ingredients
- 150 g thick-cut ham
- 200 g tinned pineapple chunks
- 500 g cooked long-grain rice, cold
- 2 large eggs
- 3 spring onions, finely sliced
- 2 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 360 kcal
- Protein
- 16.3 g
- Carbohydrate
- 45.3 g
- of which sugars
- 9.3 g
- Fat
- 12.1 g
- of which saturates
- 2.9 g
- Fibre
- 1.3 g
- Salt
- 2.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dice the ham and drain the pineapple chunks well.
- 2
Beat the eggs. Heat half the groundnut oil in a wok and scramble the eggs briefly until just set, then lift out.
- 3
Add the remaining oil and stir-fry the ham for 2 minutes.
- 4
Add the cold rice, breaking up any clumps, and stir-fry for 3 minutes until hot through.
- 5
Return the egg to the wok with the pineapple, light soy sauce and most of the spring onions, and toss everything together for 2 minutes.
- 6
Scatter with the remaining spring onions and serve immediately.
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