- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Canned pineapple adds sweetness to this super speedy fried rice.
Ingredients
- 440g can pineapple pieces in natural juice
- 2 tablespoons rice bran oil
- 2 eggs, lightly beaten
- 450g pork loin medallions, thinly sliced
- 2 garlic cloves, finely chopped
- 2 teaspoons curry powder
- 4 cups cold cooked basmati rice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/2 cup fresh coriander leaves
Method
- Step 1Drain pineapple, reserving 1/4 cup juice. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add egg. Swirl to coat. Cook for 1 minute or until just set. Transfer to a board. Roll up. Stand for 1 minute. Cut into 1cm-thick slices.
- Step 2Add 2 teaspoons of oil to wok. Swirl to coat. Add half the pork. Stir-fry for 3 minutes or until cooked through. Transfer to a plate. Add 2 teaspoons oil to wok. Swirl to coat. Add remaining pork. Stir-fry for 3 minutes or until cooked through. Transfer to plate.
- Step 3Add remaining oil and garlic to wok. Stir-fry for 10 seconds or until fragrant. Add curry powder and rice. Stir-fry, breaking up the rice, for 1 to 2 minutes or until heated through. Add reserved pineapple juice, soy sauce, fish sauce, pork and pineapple. Stir-fry for 3 minutes or until heated through. Toss through egg and coriander. Serve.
Nutrition
2245 kj
Energy
15g
Fat Total
3g
Saturated Fat
3g
Fibre
35g
Protein
169mg
Cholesterol
1286.99mg
Sodium
12g
Carbs (sugar)
62g
Carbs (total)
All nutrition values are per serve
Notes
Prepare in advance: Cook rice and store in an airtight container. Refrigerate for up to 3 days.
- Author: Alison Adams
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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