Hawaiian egg fried rice recipe | Sainsbury`s Magazine

Ingredients

• 4 tsp sesame or vegetable oil
• 2 medium eggs, beaten
• 1 red pepper, deseeded and sliced
• 100g chestnut mushrooms, sliced
• 20g root ginger, finely grated
• 1 x 250g pouch cooked basmati rice
• 60g wafer-thin ham, shredded
• 150g fresh pineapple, cut into small chunks
• 10g desiccated coconut
• 4 spring onions, sliced
• 1 tbsp reduced-salt soy sauce or tamari
• 1½ tbsp sweet chilli sauce