Pineapple & Chilli Fried Rice
What You Will Need
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
Sauce Mix
- 1 tsp Lee Kum Kee Chiu Chow Chilli Oil
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tsp Oil
Made with
Lee Kum Kee products
How to make it
Rinse the pearl barley and place in a saucepan filled with water, boil for 25-30 mins and drain through a sieve
Prepare Sauce Mix.
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.
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.
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