Ham & pineapple fried rice
Calorie controlled cooking spray
1 small, finely chopped
1 medium, deseeded and chopped
160 g, lean thick cut, diced
Peas, fresh or frozen
200 g, frozen
White rice, Microwaveable
2 serving(s), basmati
Egg, whole, raw
2 large, raw, lightly beaten
300 g, fresh, cut into small, bite-sized pieces, reserving any juice
Light Soy Sauce
3 medium, shredded, to serve
1 tablespoons, leaves, to serve
1 medium, cut into wedges, to serve
- Set a large pan over a medium heat and mist with cooking spray. Cook the onion, pepper and ham for 3-4 minutes, then add the peas to the pan and cook for a further 2-3 minutes. Add the rice and stir-fry for 3 minutes until hot.
- Make a well in the centre of the rice mixture and pour in the eggs. Leave to cook for 1 minute, then stir through the rice until the egg is cooked completely.
- Add the pineapple, reserved pineapple juice and soy sauce to the pan and stir to combine. Top the rice with the spring onions and coriander, then serve with the lime wedges for squeezing over.