This speedy stir-fry brings balanced and bright flavours to your table that will keep your mouth watering long after it's gone. It's a takeout classic, at home and on demand!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Long Grain Rice
Sweet Bell Pepper
Sweet and Sour Sauce(ContainsSoy/Soja)
Salt and Pepper*
Before starting, wash and dry all produce.
Core, then cut pepper into 1/2-inch pieces. Cut pineapple into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, garlic and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add pineapple and cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper. Remove pan from heat, then transfer pineapple mixture to a plate.
Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then pork and remaining garlic salt. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Reduce heat to medium. Add pineapple mixture, sweet and sour sauce and 1/4 cup water (dbl for 4 ppl) to the pan with pork. Cook, stirring occasionally, until sauce is warmed through, 2-3 min.
Fluff rice with a fork. Stir in half the green onions.. Divide rice between plates. Top with stir-fry, then sprinkle remaining green onions over top.