Hawaiian egg fried rice
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Hawaiian egg fried rice
A twist on egg fried rice with ham and pineapple, great for a speedy midweek meal
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
526Kcal
Fat
18gr
Saturates
6gr
Carbs
64gr
Sugars
14gr
Fibre
7gr
Protein
22gr
Salt
1.5gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 4 tsp sesame or vegetable oil
- 2 medium eggs, beaten
- 1 red pepper, deseeded and sliced
- 100g chestnut mushrooms, sliced
- 20g root ginger, finely grated
- 1 x 250g pouch cooked basmati rice
- 60g wafer-thin ham, shredded
- 150g fresh pineapple, cut into small chunks
- 10g desiccated coconut
- 4 spring onions, sliced
- 1 tbsp reduced-salt soy sauce or tamari
- 1½ tbsp sweet chilli sauce
Step by step
- Prepare all of the ingredients before starting to cook. Heat 2 teaspoons of the oil in a large non-stick frying pan or wok. Tip in the eggs, stir to scramble lightly, then remove to a plate and set aside.
- Add the remaining oil to the pan and stir-fry the pepper and mushrooms with a splash of water for 3-4 minutes over a fairly high heat until beginning to soften. Add the ginger and stir-fry for a further minute.
- Squeeze the rice pouch to separate the grains, then stir the rice into the veg with the ham, pineapple, coconut and most of the spring onions. Stir-fry until piping hot then stir in the soy or tamari, chilli sauce and eggs. Serve topped with the remaining spring onions.
Tip
To make this gluten-free, use tamari (not soy sauce).
