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
Step 1
Cook rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
Step 2
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.
Step 3
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.
Step 4
Add cooked rice, pineapple, soy sauce, coriander and spring onion and stir until heated through and well combined.
Step 5
Divide fried rice between 4 bowls and top with crushed peanuts and fresh coriander.
