Hawaiian Ham and Veggie Rice Bowl
with Pineapple
Prepare your taste buds for this pork stir fry with a Hawaiian pineapple twist! Green onions, broccoli, carrots and corn round out this one pan wonder!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Ham Steaks
95 g
Pineapple
227 g
Broccoli, florets
56 g
Corn Kernels
2 unit
Green Onion
6 g
Garlic
30 g
Ginger
¾ cup
Jasmine Rice
56 g
Carrot, julienned
¼ cup
Sweet Chili Sauce
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
Salt and Pepper*
Nutrition Values
Cooking Steps
Don't have a garlic press? Lay the garlic cloves on a chopping board,then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, cut pineapple into 1/2-inch pieces. Thinly slice green onions. Cut broccoli into bite-size pieces. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Pat ham steak dry with paper towels, then cut into bite-sized pieces.
Add rice to the medium pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, stir together soy sauce and sweet chili sauce in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then ham. Cook, stirring often, until cooked through, 4-5 min.** Transfer ham to a plate and cover with foil to keep warm.
Add another 1 tbsp oil (dbl for 4 ppl), then broccoli to the same pan. Cook, stirring occasionally, until tender-crisp, 3-5 min. Add pineapple, carrots, corn, ginger and garlic. Cook, stirring often, until pineapple is warmed through, 1-2 min. Add ham, including any juices from the plate. Stir together, 30 sec.
Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice between plates and top with veggie-ham mixture. Spoon over soy-chili sauce and sprinkle over remaining green onions.
