Ingredients
- 160 grams dry rice (white long grain)
- 650 grams pork loin (diced)
- 500 grams pineapple (1/2 of a 1 kilogram whole pineapple, peeled, cored and cut into 16 pieces)
- 1 large red capsicum (cut into 16 pieces)
- 8 chillies (small red chillies)
- 2 tablespoon tomato sauce
- 2 tablespoon brown sugar
- 2 tablespoon soy sauce
- 1 tablespoon oil (vegetable oil)
- 1 carrot (thinly sliced into strips)
- 1 can (425 grams) corn (baby corn, drained, sliced diagonally)
- 3 green onions (sliced diagonally)
- 186 grams bean sprouts (trimmed, 1 1/2 cups)
- 2 tablespoon rice wine (Chinese rice wine)
How to Make
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Step 1: Cook the rice in a big saucepan of boiling water, following packet directions, until tender and then drain well and set aside to cool.
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Step 2: Meanwhile thread the pork, pineapple and capsicum on to 8 pre-soaked bamboo skewers, threading a chilli on to the end of each of the skewers.
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Step 3: Combine tomato sauce, brown sugar and half the soy sauce in a small bowl and season with pepper.
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Step 4: Heat a chargrill pan or barbecue grill on medium-high heat.
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Step 5: Drizzle the pork skewers with half the oil and cook, turning and basting with sauce mixture, for 8 to 10 minutes or until pork is cooked through and pineapple is caramelised.
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Step 6: Meanwhile, heat remaining oil in a big deep frying pan over medium-high heat and add carrot and cook, stirring for 3 minutes and then add the corn and cook for 2 minutes or until starting to brown and then add the rice and toss over heat for 1 minute and add the onion, sprouts, rice wine and remaining soy and toss for 30 seconds.
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Step 7: Serve kebabs with fried rice.
We hope you enjoy this recipe!
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