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Pineapple & Chilli Fried Rice

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    30mins

  • Cooking

    10mins

Chinese Food Vegetable Rice or Noodle Dinner Lunch Less Than 50 mins

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

Chilli Sauce

CHIU CHOW CHILI OIL
PANDA OYSTER SAUCE

Oyster Flavoured Sauce

PANDA OYSTER SAUCE

How to make it

  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.