Ingredients

• long grain rice measured to the 400ml/14fl oz level in a measuring jug and cooked according to packet instructions
• 2 tbsp groundnut or peanut oil
• 225g/8oz minced pork
• 2 tbsp light soy sauce
• salt and freshly ground black pepper
• 2 tbsp finely chopped fresh ginger
• 3 tbsp finely chopped spring onions
• 1 tbsp sesame oil
• 1 small pineapple (approximately 225g/8oz)
• peeled
• cored and chopped into 1cm/½in pieces

Directions

• Allow the cooked rice to cool thoroughly by spreading it out on a baking sheet. The rice must be cold before you use it in this recipe.
• Heat a wok over high heat until it is hot. Add the oil
• and when it is very hot and slightly smoking
• add the pork and stir fry for two minutes. Add the soy sauce
• salt
• pepper
• ginger and spring onions and continue to stir-fry for two minutes.
• Add the rice
• mix well and stir fry the mixture for another five minutes until the rice is heated through and well mixed.
• Stir in the sesame oil
• add the pineapple pieces and stir fry until the pineapple is heated through
• but not cooked. Serve at once.