Pineapple Rice
ingredients
- 60g long grain rice
- 80g blanched peanuts
- 1 bunch of spring onions, finely sliced
- ½ small pineapple, peeled and cut into 1cm dice
-
2 inch piece of root ginger, peeled and sliced Julienne
-
1 tbsp rapeseed oil
-
1 tbsp light soy sauce
-
Freshly ground black pepper
-
1 tbsp toasted sesame oil
- Red chilli, finely sliced for serving
nutrition facts
Per average serving:
energy
1167 kJ / 279 kcal
13 %
fat
19 g
2 %
saturates
2.9 g
15 %
Sugars
5.6 g
6 %
salt
0.3 g
6 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Preheat the oven to 170°C.
- Place the rice into a suitable size pan of boiling water and cook until tender (approx.9 minutes). Drain and refresh immediately under cold water. Set aside.
- Place the peanuts into the preheated oven and toast until golden (approx. 10 minutes). Remove and roughly smash using a knife or in a food processor.
- Place a suitable size fry pan over a high heat and add the rapeseed oil. Add the spring onions (saving some for a garnish) and ginger, sauté briefly before adding the rice. Continue to stir fry (moving frequently) until the rice is heated through.
- Finally add the pineapple, peanuts, soy sauce, sesame oil and black pepper to taste.
- Finish with the chilli and spring onion, serve straight away.
Serving suggestion: why not serve with smoked paprika grilled Pollock
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.