Pork mince fried rice with pineapple
About £0.69 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork mince300g
- Rice300g
- Tinned pineapple200g
- Frozen peas150g
- Eggs2
- Soy sauce30ml
- Spring onions3
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Use cold cooked rice (300g) if you can.
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Fry the pork (300g) until crispy (6 min). Add the peas (150g) and pineapple (200g) (2 min).
- Add the rice and fry hard until hot (4 min). Push aside and scramble in the eggs (2).
Kitchen note Low heat and patience for scrambled eggs. Take them off while they still look a bit wet, they keep cooking on the plate.
- Toss with soy and spring onions (3).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.