Yunnan province in southwest China borders on southeast Asia, and I discovered to my joy how similar some of the dishes were to Thai cuisine. This dish combines fruit with a savoury mixture. It’s easy to make and makes a delicious change.
long grain rice measured to the 400ml/14fl oz level in a measuring jug and cooked according to packet instructions
2 tbsp groundnut or peanut oil
225g/8oz minced pork
2 tbsp light soy sauce
salt and freshly ground black pepper
2 tbsp finely chopped fresh ginger
3 tbsp finely chopped spring onions
1 tbsp sesame oil
1 small pineapple (approximately 225g/8oz), peeled, cored and chopped into 1cm/½in pieces
Allow the cooked rice to cool thoroughly by spreading it out on a baking sheet. The rice must be cold before you use it in this recipe.
Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork and stir fry for two minutes. Add the soy sauce, salt, pepper, ginger and spring onions and continue to stir-fry for two minutes.
Add the rice, mix well and stir fry the mixture for another five minutes until the rice is heated through and well mixed.
Stir in the sesame oil, add the pineapple pieces and stir fry until the pineapple is heated through, but not cooked. Serve at once.
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