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Hawaiian egg fried rice


Serves: 2
timePrep time: 25 mins
timeTotal time:
Hawaiian egg fried rice
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
timePrep time: 25 mins
timeTotal 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

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

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

  1. 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.
  2. 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.
  3. 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).

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