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Hawaiian Fried Rice

Hawaiian Fried Rice

with Pineapple, Bok Choy and Green Onion

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Prepare your taste buds for this pork fried rice with a pineapple Hawaiian Twist! Green onions and bok choy round out this one pan wonder!

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Peameal Bacon

95 g

Pineapple, spears

227 g

Shanghai Bok Choy

4 unit

Green Onions

12 g

Garlic

30 g

Ginger

1.5 cup

Jasmine Rice

4 tbsp

Sweet Chili Sauce

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Green Peas

Not included in your delivery

3 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories447 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate56 g
Sugar13 g
Dietary Fiber3 g
Protein29 g
Cholesterol6 mg
Sodium1262 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Garlic Press
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* In a medium pot, add 2 1/2 cups water. Cover and bring to a boil over high heat. Meanwhile, cut pineapple into 1/2-inch pieces. Thinly slice green onions. Cut bok choy into 1/2-inch pieces. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger. Pat peameal dry with paper towel, then cut into 1/2-inch pieces.

2

Add rice to the medium pot with boiling water. Reduce the heat to low. Cover and cook until rice is tender and liquid has been absorbed, 12-14 min.

3

Meanwhile, heat a large non-stick pan over high heat. When the pan is hot, add 1 tbsp oil, then peameal. Cook, stirring often, until peameal is golden-brown and cooked through, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer peameal to a plate and cover with foil to keep warm.

4

Using the same pan, add another 1 tbsp oil, then bok choy. Cook, stirring occasionally, until bok choy is tender-crisp, 2-3 min. Add pineapple, ginger and garlic. Cook, stirring often, until pineapple is warmed through, 1-2 min. Remove the pan from the heat and transfer pineapple mixture to the plate with peameal.

5

Fluff rice with a fork. Heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then rice. Cook, stirring occasionally, until any liquid has absorbed and rice is starting to turn brown, 2-3 min. Add peas, sweet chili sauce, soy sauce, peameal mixture and any remaining juices from the plate. Season with salt and pepper. Stir together until warmed through, 1-2 min.

6

Divide Hawaiian style fried rice between plates and sprinkle over green onions.