Gammon and Pineapple Rice Bowls
A speedy rice dish that's ready in under 30 minutes and is perfect for using up leftover festive gammon.
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.
Notes
- This gammon and pineapple rice bowls recipe is easily adapted if you’re cooking for less or more people.