Pineapple Rice

Name: Pineapple Rice
Yield: Serves 4
Cuisine: China
Ingredients: 2 spring onions/scallions, chopped; 2 spring onions/scallions, chopped; 25 g/1 oz/2 tbsp garden peas; 2.5 ml/½ tsp ground Sichuan peppercorns; 15 ml/1 tbsp sesame oil; 30 ml/2 tbsp groundnut/peanut oil; 30 ml/2 tbsp groundnut/peanut oil; 2 eggs, lightly beaten; 3 garlic cloves, crushed; 200 g/7 oz/1 cup long grain or jasmine rice, cooked and left to become cold, or 400 g/14 oz/2 cups cold cooked rice; 200 g/7 oz/1 cup long grain or jasmine rice, cooked and left to become cold, or 400 g/14 oz/2 cups cold cooked rice; 75 g/3 oz dry-cured ham, diced into 5 mm/¼ in cubes; 150 g/5 oz fresh pineapple, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This recipe of rice with pineapple and ham comes from Yunnan, which has a rugged terrain dissected by deep valleys and crossed by mountains. It has a subtropical, humid climate where rice, tea, peanuts, pineapples and other tropical fruits grow in abundance.

Ingredients

30 ml/2 tbsp groundnut/peanut oil
3 garlic cloves, crushed

Asia
China
Yunnan
Main course
Gluten-free

Method

Heat the oil in a wok and fry the garlic for 30 seconds. Push it to one side and pour in the eggs. Cook until set, then cut up roughly with a wok ladle. Add the cold rice and stir for 2 minutes over a medium heat.
Add the pineapple, ham, spring onions, peas, pepper and sesame oil, then continue to stir-fry over a medium heat for 5 minutes. Serve hot, garnished