Hawaiian sticky mushroom & pineapple fried rice
Hawaiian sticky mushroom & pineapple fried rice
By: Ching-He Huang
Course: Main

Ching-He demonstrated this delicious recipe at BBC Good Food Show Summer 2023.

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. 

Serves: 2
Difficulty: Easy

Ingredients

1 tbsp rapeseed oil 
2½cm-sized piece ginger, finely grated  
100g carrots, chopped into small pieces 
200g tin sweetcorn, drained 
400g tin 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 

Method

  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.
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