Pineapple & Chilli Fried Rice
Lee Kum Kee

Pineapple & Chilli Fried Rice

Serves 4
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Our recipe gives an excellent combination of sweet and savoury flavours compared to the usual fried rice dish. Serve this dish with minced turkey and pork as a wholesome main meal or as part of a Chinese buffet.

Ingredients

200g cauliflower (for the rice), washed, dried and grated / finely chopped into ‘rice size’ pieces
200g Pearl Barley
100g fresh pineapple, diced
2 egg, beaten
2 clove garlic, finely sliced
1 red pepper, finely chopped
1 carrot, finely chopped
1 Tbsp vegetable oil (for stir frying)
Pinch of salt and pepper to taste

Garnish

1 spring onion, finely sliced into rings
10g coriander, torn

Method

1 Rinse the pearl barley and place in a saucepan filled with water, boil for 25-30 mins and drain through a sieve
2 Prepare Sauce Mix.
3 Place ½ tbsp vegetable oil into a wok onto a high heat. Pour the egg into the wok. Once bubbling, break it up and add chopped vegetables. Then lastly add the cooked pearl barley.
4 Stir fry for 2-3 minutes, pour Sauce Mix into the wok and stir fry for a further minute. Then garnish with coriander and spring onion and serve.

Tips

1 If you want meat, add 100g of minced pork or turkey
2 You can use Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce as a vegetarian alternative
PREP TIME: 30 MINS | COOK TIME: 10 MINS
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.