Photo of Glazed gammon with pineapple & egg-fried rice by WW

Glazed gammon with pineapple & egg-fried rice

13
11
11
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
This classic gammon and pineapple has been turned on its head with a flavour-packed Asian twist

Ingredients

Pineapple in juice, drained

8 ring(s)

Pineapple Juice

150 ml, juice from the tin

Honey

2 tablespoons, level, clear

Soy Sauce

2 tablespoons

Gammon Steak, Raw

4 steak(s), medium

Calorie controlled cooking spray

4 spray(s)

Cabbage

180 g, finely shredded

Spring Onions

4 medium, thinly sliced

Garlic

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

100 g

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

Notes

A good nonstick frying pan is a big help when cooking with minimal fat, and is easy to clean