Lia's Spicy Pineapple Fried Rice

Method

1. Marinate the prawns and pineapple in 2 separate bowls of Lingham’s Ginger chilli sauce and set aside.
2. Heat a large wok or a non-stick frying pan over medium to high heat. Once the pan is hot enough, add 1 tbsp of sesame oil and add white onion, garlic and red pepper. Stir constantly until the vegetables are soft and fragrant.
3. Add pineapples and cook for 5 minutes until they are caramelised on the edges. Add turmeric, five spice powder, black pepper and salt and stir until fully coated.
4. Add the cooked rice to the pan. Cook until the rice is warm, stirring occasionally for 5 minutes.
5. Add the egg to the pan and stir to break up the egg as soon as it starts to cook to make sure it mixes well in the rice. Add the dark and light soy sauces, oyster sauce and 1 tbsp of sesame oil, and stir to combine. Season to taste with salt.
6. Add prawns and stir until fully cooked.
7. Transfer the stir-fry to individual pineapple boats and garnish with lime, coriander and spring onions. Serve with more @linghams ginger chilli sauce on the side, for those who might want to add more to their bowls.