Created by ImPat on December 28, 2017
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.
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.
Step 3: Combine tomato sauce, brown sugar and half the soy sauce in a small bowl and season with pepper.
Step 4: Heat a chargrill pan or barbecue grill on medium-high heat.
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.
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.
Step 7: Serve kebabs with fried rice.