Lee Kum Kee

Hawaiian Pineapple and Mushroom Fried Rice by Ching He Huang

Serves 2 or 4 to share

Fresh king trumpet mushrooms are sliced to tender strips, wok fried in Lee Kum Kee Double Deluxe Soy Sauce, Lee Kum Kee Spicy Garlic Stir-fry Sauce Sachet and wok tossed with chickpeas, sweetcorn, diced carrots, diced fresh pineapples, garnished with chives and served in a hollowed-out pineapple! Served with a side of Lee Kum Kee Chiu Chow Chilli Oil for a spicy kick. 

Pineapples are a super fruit – high in vitamin C, they defend your body from free radicals and help digestion by cleaning the body’s organs and blood, increase your energy intake, boost metabolism and nourish your skin and hair from the inside. 

Pineapple bowl in Hong Kong – fusing cuisine – using fruit – decades western influence to use fruits in cooking. 


Credit: Ching He Huang


550g cooked jasmine rice
400g tin of chickpeas, drained, rinsed well
200g fresh shiitake mushrooms, julienned
140g small tin of sweetcorn (drained weight)
100g carrots, top, tailed, peeled, diced
2 Tbsp rapeseed oil
1 inch fresh root ginger, peeled, finely grated
1 medium red chilli, deseeded, finely chopped
1 small-medium, pineapple (about 150g), hollowed-out, diced



3 spring onions, washed, top tailed, sliced on angle
A few edible flowers


1 Heat a wok over high heat until smoking, add 1 Tbsp of rapeseed oil. Give the oil a swirl and add the ginger and stir for a few seconds. Add the chillies, carrots and cook for a few seconds, add the mushrooms and cook for 10-20 seconds until softened. Push the ingredients to one side, add the sweetcorn, chickpeas and toss cooking for less than 1 minute. Add the cooked jasmine rice and use a spoon to break down the rice gently in the wok.
2 Add the Lee Kum Kee Spicy Garlic Stir-fry Sauce and gently mix in. Follow with Lee Kum Kee Double Deluxe Soy Sauce and mix well. Add the pineapple pieces and gently toss together.
3 Season with Lee Kum Kee Pure Sesame Oil and white pepper. Sprinkle over the spring onions.
4 Spoon out and serve in the pineapple. Garnish with fresh edible flowers and Lee Kum Kee Chiu Chow Chilli Oil .
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