1 pineapple, flesh cut into small chunks 200g small prawns 6 tbsp Lingham’s Ginger chilli sauce 200g cooked white rice (preferably leftovers or prepared the day before) 1 white onion, chopped 1 red bell pepper, chopped 3 spring onions, chopped 1 large egg 5 garlic cloves, minced 2 tsp five spice powder 1 tsp turmeric powder 1 tbsp dark soy sauce 2 tbsp light soy sauce 1 tbsp oyster sauce 2 tbsp sesame oil Black pepper and salt
Garnishing Lime wedges Spring onions, chopped Coriander
Chinese fried rice is a classic recipe loved by many and especially popular to enjoy in a Chinese New Year feast. Why not try this recipe with an added twist? Enjoy the original savoury flavours of Chinese fried rice with the added sweetness of the ginger sweet chilli sauce and freshly cut pineapples.
Marinate the prawns and pineapple in 2 separate bowls of Lingham’s Ginger chilli sauce and set aside.
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.
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.
Add the cooked rice to the pan. Cook until the rice is warm, stirring occasionally for 5 minutes.
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.
Add prawns and stir until fully cooked.
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.
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