Hawaiian Pulled Pork Fried Rice

Steps

1. Prepare vegetables. Line an oven tray with baking paper. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Spread cooked rice on prepared tray to cool slightly.
2. While rice is cooking, heat a drizzle of oil in a large fry-pan on medium-high heat. Whisk egg with water and a pinch of salt in a small bowl. Pour egg mixture into pan and cook for about 1 minute until set. Use a spatula to help roll omelette up then transfer to a plate, thinly slice and set aside.
3. Return pan to medium-high heat with a drizzle of oil. Cook pulled pork, onion and garlic paste for 4-5 minutes until browned, breaking up pork as it cooks. Add soy sauce and simmer for about 1 minute until reduced, then transfer into a medium bowl and set aside.
4. Return pan to medium-high heat with a drizzle of oil. Cook carrot, courgette, spring onions and peas for 2–3 minutes, until just tender. Transfer veggies to the bowl with pork.
5. Reduce heat to low-medium. Add cooked rice and honey soy dressing to pan, stir-fry for 1 minute. Return pork and veggies to pan, toss to combine and season.
6. To serve, place Hawaiian pulled pork fried rice onto a large serving platter and top with sliced egg. Dollop with pineapple salsa.