Glazed gammon with pineapple & egg-fried rice
Pineapple in juice, drained
150 ml, juice from the tin
2 tablespoon(s), level, clear
Gammon Steak, Raw
4 steak(s), medium
Calorie controlled cooking spray
180 g, finely shredded
4 medium, thinly sliced
2 clove(s), crushed
Chilli, green or red
1 individual, red chilli, deseeded and finely diced
White basmati rice, boiled
300 g, cooked chilled long grain rice, broken up so there are no clumps
Egg, whole, raw
2 large, raw
Peas, fresh or frozen
- Preheat the grill to high. Put the pineapple juice, honey and soy sauce in a medium saucepan and whisk together to combine. Set over a medium heat and simmer gently for 2-3 minutes until slightly reduced and starting to get sticky. Remove from the heat, spoon a couple of tablespoons of the sauce into a bowl and set aside.
- Grind a little black pepper over the gammon steaks and transfer to a foil-covered grill rack with the pineapple rings. Grill for 6-8 minutes on each side, brushing frequently with the glaze until the steaks are cooked through, dark, glossy and starting to turn sticky. Depending on the size of your grill, you might need to do this in two batches.
- Meanwhile, mist a nonstick frying pan with cooking spray and set over a high heat. Stir-fry the cabbage, half the spring onions, the garlic and chilli for 3-4 minutes until the cabbage is just tender (don't let the garlic burn as it will become bitter. If it starts to stick, add a splash of water).
- Stir the rice into the veg and fry, stirring, for 3-4 minutes until heated through. Make a large well in the centre of the rice and crack in the eggs. Scramble until just starting to set, then stir into the rice mixture until combined. Add the peas and cook for a further minute until hot.
- Serve the vegetable fried rice topped with the glazed gammon steaks and pineapple rings, and drizzled with the reserved sauce. Garnish with the remaining spring onions.