I first made this gammon and pineapple rice bowls recipe back in January 2018 when it appeared in the Co-op magazine. I've been looking online for recipe ideas for using up leftover festive gammon and remembered about this one.
I've taken inspiration from the original recipe to make my own version. It's a speedy rice dish that's ready in under 30 minutes and is perfect for using up leftover festive gammon, and for celebrating Chinese New Year.
Ham and pineapple as pizza toppings can cause quite a bit of debate, but the combination is perfect in this dish. Along with tender broccoli, peas and a subtle chinese five spice flavour, it's an incredibly moreish bowl of food!
Tip
- This gammon and pineapple rice bowls recipe is easily adapted if you’re cooking for less or more people.
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How to make this Gammon and Pineapple Rice Bowls
Ingredients
- 300g basmati rice
- 1 tbsp groundnut oil
- 400g leftover gammon slices, shredded
- 200g frozen peas or petit pois
- 2 medium onions, finely sliced
- 200g broccoli florets, cut into equal sized florets or tenderstem broccoli, trimmed and cut into thirds
- 2 tsp Chinese five spice
- 432g tin pineapple slices in juice, drained and chopped into chunks
- salt and freshly ground black pepper
Instructions
- Cook the rice in boiling salted water according to the packet instructions.
- While the rice is cooking, heat the oil in a wok over a medium heat. Add the shredded gammon, peas, onions and broccoli and fry gently for 5 minutes, until just tender.
- Add the Chinese five spice to the pan, stir well and cook for 1 minute, then add the pineapple chunks and fry for 3 minutes. Season to taste.
- Add the rice, stir well to combine, and divide between 4 bowls.
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Gammon and Pineapple Rice Bowls
Ingredients
- 300 g (10.6 oz) basmati rice
- 1 tbsp groundnut oil
- 400 g (14.1 oz) leftover gammon slices shredded
- 200 g (7.1 oz) frozen peas or petit pois
- 2 medium onions finely sliced
- 200 g (7.1 oz) broccoli florets cut into equal sized florets or tenderstem broccoli, trimmed and cut into thirds
- 2 tsp Chinese five spice
- 432 g (15.2 oz) tin pineapple slices in juice drained and chopped into chunks
- salt and freshly ground black pepper
Instructions
- Cook the rice in boiling salted water according to the packet instructions.
- While the rice is cooking, heat the oil in a wok over a medium heat. Add the shredded gammon, peas, onions and broccoli and fry gently for 5 minutes, until just tender.
- Add the Chinese five spice to the pan, stir well and cook for 1 minute, then add the pineapple chunks and fry for 3 minutes. Season to taste.
- Add the rice, stir well to combine, and divide between 4 bowls.
Notes
- This gammon and pineapple rice bowls recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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