Pineapple, ginger & xo fried rice

Pineapple, ginger & xo fried rice

By
From
Posh Rice
Serves
4-6
Prep
40 mins

Serve this Chinese - and Thai - inspired side in pineapple halves for a bit of fun.

Ingredients

Quantity Ingredient
225g jasmine rice
1 1/2 tablespoons xo sauce
2 1/2 tablespoons light soy sauce
1 1/2 tablespoons coconut oil
3 garlic cloves, thinly sliced
2 banana shallots, sliced
1-2 red bird’s eye chillies, thinly sliced
2.5cm ginger, peeled and finely chopped
200g choi sum or pak choi, roughly sliced
300g fresh pineapple chunks
salt
freshly ground black pepper

Method

  1. Cook the rice in salted water according to the packet instructions. Leave to cool and chill until cold, ideally overnight.
  2. Stir together the XO and soy sauces and set aside. Heat the oil in a large frying pan or wok over a medium–high heat. Fry the garlic until crisp, then remove using a slotted spoon and set aside. Add the shallots to the oil and fry for 3 – 4 minutes until golden. Add the chillies and ginger and stir for 1 minute, then throw in the choi sum and fry for 2 minutes until the stalks are tender. Spoon in the sauce mixture and let it sizzle, then add the rice and pineapple. Stir until coated and hot through. Taste and season if needed, then top with the crispy garlic before serving.
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