Pork and pineapple fried rice

Pork and pineapple fried rice

Recipe thanks to Heart Foundation

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

• Cook rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
• 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.
• 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.
• Add cooked rice, pineapple, soy sauce, coriander and spring onion and stir until heated through and well combined.
• Divide fried rice between 4 bowls and top with crushed peanuts and fresh coriander.