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heartfoundation.org.au|Helpline 13 11 12

Pork and pineapple fried rice

20 - 25 minutes (5 - 10 minutes)
Serves 4
    1 cup white long grain rice
  • Spray olive oil
  • 1 brown onion, finely diced
  • 300g 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 2cm 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
Cook rice in a large saucepan of boiling water for 12 minutes or until
tender. Drain and leave to cool.

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.

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.

Add cooked rice, pineapple, soy sauce, coriander and spring onion and stir
until heated through and well combined.

Divide fried rice between 4 bowls and top with crushed peanuts and fresh
coriander.

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