Hawaiian Veggie Rice Bowl with Bacon and Pineapple

The Hello Fresh carnival continues, this time with a hawaiian-inspired pork-and-pineapple dish. I suspect this would work excellently with fried spam, but the recipe as written uses peameal bacon and is delicious with that, too.

If you don't like your broccoli crunchy (as symbol does), extend the broccoli cooking time.

Ingredients

• Meal
• 375mL short grain white rice
• 500g peameal bacon, sliced into rounds and then cut into 1cm squares
• 225g broccoli florets
• 100g pineapple chunks
• 1 large (~170g) carrot, peeled and coarsely grated
• 115g corn kernels
• 3 garlic cloves, minced
• 30mL ginger paste
• 4 green onions, thinly sliced
• Sauce
• 120mL sweet chili sauce
• 60mL soy sauce

Procedure

1. Whisk together sauce ingredients.
2. Start rice cooking.
3. Cook peameal bacon over medium-high heat, until cooked through and just starting to brown, ~5 minutes. Buffer.
4. Cook broccoli in same pan, ~1-2 minutes.
5. Add pineapple, carrots, corn, ginger, and garlic; cook, stirring often, until heated through, ~1-2 minutes.
6. Add peameal, including juices, and mix together.
7. Fluff rice and stir in green onions. Season with salt and pepper to taste.
8. Serve veggie-pork mix over rice with sauce.