Pineapple & Chilli Fried Rice | Recipes | Lee Kum Kee

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
• 1 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 1 Tbsp Lee Kum Kee Premium Oyster Sauce
• 2 tsp Lee Kum Kee Pure Sesame Oil
• 1 spring onion, finely sliced into rings
• 10g coriander, torn