Picante Pork Luncheon Ham with Pineapple Fried Rice

intermediate
10
min.
4 servings

Directions

  1. Heat oil in non-stick pan. Add eggs and fry until foamy. Add garlic and Kelly’s Picante Luncheon Ham, stir fry for about 1 min until fragrant.
  2. Add cooked rice and curry powder. Stir fry for 5 mins. Season with fish sauce. Add spring onions and toss.
  3. Add diced pineapples and toss well. Serve with condiments.

This recipe is suitable for:

Ingredients

  • 8 tbsp                Oil
  • 2 nos                 Eggs
  • 1 tsp                   Garlic (chopped)
  • 80 g                  Kelly’s Picante Luncheon Ham (diced)
  • 600 g                Cooked Rice
  • 1 tbsp                Curry Powder
  • 3 tbsp                Fish Sauce
  • 1 stalk                Spring Onions (chopped)
  • 200 g                Fresh Pineapples (diced)

Condiments

  • 1⁄2  no               Red Onion (medium, sliced)
  • 2 pcs                 Chilli Padi (sliced)
  • 10 g                   Pork Floss
  • 40 g                  Cashew Nuts (roasted)
  • Some                Coriander Leaves