Pineapple Pork Fried Rice

Ingredients

• 450 gpork tenderloin, diced
• 240 gdry long-grain white or basmati rice, cooked and chilled
• 200 gpineapple chunks
• 3large eggs
• 120 gfrozen green peas
• 2green onions
• 2 tbsplow-sodium soy sauce
• 2 tsptoasted sesame oil
• 1 tbspcanola or avocado oil
• 2cloves garlic

Method

1. Make the rice ahead and chill it. Dice the pork into 1.5 cm (1/2 inch) pieces and mince the garlic.

2. Heat the oil in a wok or large skillet over high heat. Stir-fry the pork for about 5 minutes, until browned and 71°C (160°F) inside (small diced pieces count as ground).

   5 min timer

3. Push the pork aside, pour the beaten eggs into the space and scramble for about 2 minutes until set.

   2 min timer

4. Add the garlic, cold rice, pineapple and peas and stir-fry over high heat for 4 minutes, pressing the rice against the pan, until hot.

   4 min timer

5. Season with the soy sauce and sesame oil, toss well and top with sliced green onion.

Storing and reheating

Keeps 3 days.