Gammon and Pineapple Rice Bowls

By: Deborah

A speedy rice dish that's ready in under 30 minutes and is perfect for using up leftover festive gammon.

PREP: 15

COOK: 10

TOTAL: 25

Course: Main

Cuisine: Chinese

Servings: 4 people

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

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.

This gammon and pineapple rice bowls recipe is easily adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS basmati rice, chinese new year, festive ham, ham and pineapple, leftover festive gammon, leftover gammon, leftover ham, under 30 minutes

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