Uploaded February 2026 | Updated September 2026, 1 week ago
That classic pizza combination but made into fried rice instead.
Ingredients
1 tablespoon neutral oil
1 tablespoon sesame oil
1 onion peeled and finely diced
1 red bell pepper, deseeded and diced
10 button mushrooms sliced in half
115 g (2/3 cup) frozen peas
150 g (1 cup) cooked ham chunks (or shredded ham)
400 g (14oz) can pineapple chunks in juice, drained
¼ teaspoon salt
¼ teaspoon ground black pepper
600 g (4 cups) cooked white long-grain rice, cooled
2 tablespoons dark soy sauce
½ teaspoon garlic powder
2 eggs
juice of ½ lemon
To serve
2 spring onions scallions, chopped
sriracha or sweet chilli sauce
lemon wedges
Instructions
✅Add the neutral oil and and the sesame oil to a wok over a medium–high heat. Add the onion and cook, stirring regularly, for 5 minutes until the onion softens.
✅Add the red pepper, mushrooms, peas, ham, pineapple, salt and pepper. Cook for a further 3 minutes, stirring regularly.
✅Add the cooked rice and increase the heat to high. Toss everything together using a spatula.
✅Add the soy sauce and garlic graniles and continue to cook, moving everything around the pan regularly so it doesn’t stick, until the rice is hot (this should take 5–6 minutes).
✅Once the rice is hot, push the rice over to the side of the pan and crack the eggs into the space. Move the pan so that the eggs are right over the heat. Move the eggs round slowly until they start to scramble. As they scramble, mix the eggs into the rice.
✅Add the lemon juice, stir and taste. Add more soy sauce or lemon juice if needed.
✅Divide between bowls and top with chopped spring onions, a drizzle of sriracha and some lemon wedges.
That classic pizza combination but made into fried rice instead.
Ingredients
1 tablespoon neutral oil
1 tablespoon sesame oil
1 onion peeled and finely diced
1 red bell pepper, deseeded and diced
10 button mushrooms sliced in half
115 g (2/3 cup) frozen peas
150 g (1 cup) cooked ham chunks (or shredded ham)
400 g (14oz) can pineapple chunks in juice, drained
¼ teaspoon salt
¼ teaspoon ground black pepper
600 g (4 cups) cooked white long-grain rice, cooled
2 tablespoons dark soy sauce
½ teaspoon garlic powder
2 eggs
juice of ½ lemon
To serve
2 spring onions scallions, chopped
sriracha or sweet chilli sauce
lemon wedges
Instructions
✅Add the neutral oil and and the sesame oil to a wok over a medium–high heat. Add the onion and cook, stirring regularly, for 5 minutes until the onion softens.
✅Add the red pepper, mushrooms, peas, ham, pineapple, salt and pepper. Cook for a further 3 minutes, stirring regularly.
✅Add the cooked rice and increase the heat to high. Toss everything together using a spatula.
✅Add the soy sauce and garlic graniles and continue to cook, moving everything around the pan regularly so it doesn’t stick, until the rice is hot (this should take 5–6 minutes).
✅Once the rice is hot, push the rice over to the side of the pan and crack the eggs into the space. Move the pan so that the eggs are right over the heat. Move the eggs round slowly until they start to scramble. As they scramble, mix the eggs into the rice.
✅Add the lemon juice, stir and taste. Add more soy sauce or lemon juice if needed.
✅Divide between bowls and top with chopped spring onions, a drizzle of sriracha and some lemon wedges.
