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Nutrition: Per serving

  • kcal301
  • fat9g
  • saturates2g
  • carbs44g
  • sugars13g
  • fibre4g
  • protein9g
  • salt0.8g

Method

  • step 1

    1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.

  • step 2

    Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.

Recipe from Good Food magazine, January 2020

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.1 out of 5.42 ratings

stevefournine82260

tip

Try adding some fried diced Spam, if you’re a heat fan try a little Tabasco or sliced chilli

JA9900

I halved the rice. Doubled everything else apart from egg and oil. Added raw King prawns with the initial fry. Added sweetcorn with the peas. Added cashews and corriander at the end. Then drizzled some sriracha over. Was really really good and quick to make! I'll definitely be making again for a mid…

faye.coles180749lXabIu

Love this, although 400g of rice is a huge amount (more like a 6-8 portions) I half the rice but keep the other ingredients the same quantity. Great with sausages added for an extra flavour.

jamielittlefair70381

Good as a side dish but expected more flavour, unfortunately it was a little bland. Plenty of sweetness from the pineapple but just no depth of flavour, it needs more umami!!

8jvvhhysfw8MVMasHM

Oh dear, no. I added ginger, bird's eye chillis, and extra soy, and this was still so bland! Edible, but I won't be using this recipe again!

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