Hawaiian sticky mushroom & pineapple fried rice
Fresh king trumpet mushrooms , wok-fried in tamari , sweet chilli and sriracha , then served with chickpeas , sweetcorn and carrots in a hollowed-out pineapple . Serve with chiu chow chilli oil for a spicy kick .
Ching-He Huang
SERVES 2
• 1 tbsp rapeseed oil
• 2½cm-sized piece ginger , finely grated
• 100g carrots , chopped into small pieces
• 200g can sweetcorn , drained
• 400g can chickpeas , drained and rinsed well
• 200g fresh king trumpet mushrooms , sliced into strips
• 300g cooked jasmine rice
• 1 tbsp dark soy sauce
• 2 tbsp sweet chilli sauce
• 1 tsp sriracha
• 2 tbsp tamari or low-sodium light soy sauce
• 150g fresh pineapple , chopped into small pieces ( if you ’ re using flesh from a whole pineapple , you can keep the hollowed-out shell , to serve )
• large pinch ground white pepper
• 1 tsp toasted sesame oil
• small handful chopped chives , to serve
• 1 red chilli , deseeded and finely chopped , to serve
• 1 tsp chiu chow chilli oil , to serve
1 Heat a wok over a high heat until smoking , then add the rapeseed oil . Once hot , give the oil a swirl , then add the ginger and stir-fry for a few seconds . Add the carrots and cook for a few seconds , then add the sweetcorn , chickpeas and mushrooms and cook , tossing , for less than 1 min . Add the cooked rice and use your spoon to gently break down the rice in the wok . 2 Add the dark soy sauce , sweet chilli sauce , sriracha and tamari or light soy sauce and toss to mix well . Add the pineapple and stir to combine . 3 Now add the ground white pepper and toasted sesame oil . Spoon the mixture out of the wok and into a hollowed-out pineapple , if using . Sprinkle over the chopped chives and chilli , then serve with chiu chow chilli oil on the side .
AS SEEN ON
Summer Kitchen
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