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!
/ serving 4 people
/ serving 4 people
Shanghai Bok Choy
Sweet Chili Sauce(ContainsSulphites/Sulfite)
Soy Sauce(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)
Salt and Pepper*
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.
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.
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.
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.
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.
Divide Hawaiian style fried rice between plates and sprinkle over green onions.