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Chinese Fish Fragrant Omelette

Chinese Fish Fragrant Omelette

Chinese Fish Fragrant Omelette. You may be familiar with another dish “Chinese Fish Fragrant Eggplant” or even “Spicy Sichuan Eggplant” but there are in fact many “fish-fragrant” dishes in Chinese cooking and to be honest they all taste delicious!

Even though this dish is called “fish-fragrant” there is no fish in this dish at all. There is a story about this dish. A long time ago in Sichuan there was a family who were really serious when it came to cooking fish. They would use ginger, spring onion, garlic, mince, doubanjiang (chili bean sauce) and other ingredients to cook their fish with. They loved their fish!

One day the lady was cooking and she didn’t want to waste any leftovers from the dish she cooked so she used the ingredients to cook another dish. She was however extremely worried that it wouldn’t taste nice and her husband wouldn’t like it.

So when her husband came home, she was thinking about how she would explain the dish to her husband. Her husband was so hungry from work he didn’t wait for dinner to start, nor did he ask what the dish was, and he took a few bites. He said to his wife “This dish is the most delicious dish I have ever had in my life, how did you make it” She told him how she cooked it and they gave the dish the name “fish-fragrant-fry (魚香炒)”. This is where the name “fish-fragrant” comes from.

Nowadays people have invented many different dishes to accompany the “fish-fragrant” title/flavour, including fish-fragrant tofu, fish-fragrant eggplant, fish-fragrant omelette, fish-fragrant julienned pork and many more.

If you have any fish-fragrant mince sauce left over, then you can also mix this sauce with some cold noodles and it’s absolutely delicious.

This fish-fragrant omelette is a quick and easy home-cooking style dish. All the ingredients are very easy to get hold of and you should be able to purchase wood ears from most Chinese/Asian supermarkets. But if you can’t get hold of these you can cook this dish without but you may want to reduce the amount of soy sauce used.

Also once the wood ears have rehydrated and softened, before you julienne them please use your hand to tear them into small pieces and remove any tough ends. You’ll see what I mean when you handle them.

For the eggs, you can fry them line a pancake or you roll it like a proper French omelette. This is entirely up to you but one thing I would recommend is don’t over cook the egg. I like to keep the eggs in this dish very soft, tender and still a little bit runny in the middle. For me at least this tastes much better.

I hope you enjoy this dish and would love to hear your feedback.

chinese fish fragrant omelette ingredients
chinese fish fragrant omelette
chinese fish fragrant omelette
chinese fish fragrant omelette


Chinese Fish Fragrant Omelette

Recipe for a delicious Chinese Fish Fragrant Omelette. This classic Chinese dish is quick to make and really delicious. One of my favourite omelette dishes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people


  • 280 g pork mince or beef mince
  • 1 spring onion chop finely
  • 1 chili remove seeds and chop finely
  • 2 cloves garlic mince them
  • 3 thin slices ginger mince them
  • 20 g wood ears this weight is before they are soaked in water
  • 6 large eggs beaten

Seasonings for Eggs

  • 1/2 tbsp light soy sauce
  • 1 tsp demerara sugar
  • 1 tsp cooking oil


  • 1 tbsp Doubanjiang also known as chili bean sauce
  • 2 tbsp light soy sauce
  • 1 tbsp rice wine or Shaoxing rice wine
  • 1 tsp dark soy sauce
  • 1 tsp demerara sugar
  • 180 ml water
  • 1 tbsp potato starch water you can also use cornflour to replace potato starch. Use 1 tablespoon of water mixed with 1 teaspoon potato starch or cornflour. 


  • 2 spring onion julienne them
  • Some coriander leaves



  1. Soak the wood ears in 1-2 cups of cold water to rehydrate and soften. This usually takes 2 to 3 hours but you can use hot water if you’re in a rush. This will reduce the time to only 20-30 minutes.

  2. Removed any hard “knots” of soften wood ears and julienne them.

  3. Beat the eggs with all the seasonings. Leave aside.

  4. Heat up 2 tablespoons of oil in a wok and stir-fry the spring onion, chilli, garlic and ginger until aromatic.

  5. Add the Doubanjiang into step 3 and stir-fry for 10-15 seconds.

  6. Add mince into step 4 and stir-fry until the mince is cooked.

  7. Add the wood ears into step 5 and stir-fry for further 30 seconds.

  8. Add all the seasonings apart from the potato starch water. Turn the fire to medium low and bring it to a boil first then cook for further 3-4 minutes.

  9. Heat up 1 tablespoon of oil in a frying pan or skillet while the mince and sauce is cooking.

  10. Add the beaten eggs into step 9 and make it into omelette. Once cooked place on a serving plate.

  11. Mixed the potato starch water before gently stirring the potato starch water into the mince sauce (step 8). You will see the remaining sauce start to thicken, then turn off the stove and pour this sauce on to the omelette.

  12. Garnish with spring onion and omelette. Serve with cooked rice.

chinese fish fragrant omelette
chinese fish fragrant omelette
chinese fish fragrant omelette

Red Cooked Pork Belly with Lotus Root

Red Cooked Pork Belly with Lotus Root

red cooked pork belly with lotus root

Red-cooked pork belly, or as some people called it Chinese braised pork, is one of the most popular dishes in many Chinese and Taiwanese households.

There are many different ways to prepare this dish. You can add vegetables to accompany this dish, including carrots, taro and potatoes, but for this recipe I used something a bit more unique; lotus root.

People often ask me how to cook different Chinese vegetables and one of the Chinese vegetables I can asked more often about is lotus root. It seems like a lot of people have no idea what kind of Chinese vegetables this and even less of an idea what to do with it.

So for this reason, I have tried to include different ways of preparing lotus root in both my blog and also in my cookbooks.

Lotus root is a super food in both Chinese medicine and cuisine. Chinese people believe lotus root can improve your digestive system, help blood circulation, improve energy and help with anti-aging. It’s also high in fiber. Some Chinese people also believe lotus root juice is very good for getting rid of hangovers.

I simply like lotus root because of both the taste and texture of it. Nowadays, it’s much easier to get hold of lotus root outside of the East. You can usually find lotus root in Chinese/Asian supermarkets in their fresh produce fridge section.

You can serve this delicious dish with some hot rice and different kinds of green vegetables. I didn’t use a lot of water to cook this dish with, but if you think it’s a little bit dry while cooking, you can add more water.

You can also use a slow cooker to finish cooking this dish but it naturally takes a longer time to cook. Typically with a slow cooker, if you cook at a high heat it will take roughly 6 hours to cook. This can vary depending on the brand of your slow cooker but please check with your slow cooker provider or the cooking instructions provided with it for advice.

red cooked pork belly with lotus root ingredients



Red Cooked Pork Belly with Lotus Root

Course Main Dish
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 5 people



  • 1 kg pork belly slice into 1.5cm thick slices
  • 700 g lotus root
  • 2 Spring Onions slice
  • 2 slices ginger
  • 6 cloves garlic
  • 1 star anise
  • 2 slices licorice root
  • 1 chenpi
  • 500 ml water
  • 6 Sugar snap peas just a handful and not an exact amount

Marinade for pork belly

  • 3 tbsp Light Soy Sauce
  • 1 tbsp dark soy sauce


  • 2.5 tbsp demerara sugar or rock sugar
  • 3 tbsp Rice Wine or shaoxing rice wine
  • 1 tbsp sesame oil
  • Salt to taste


  1. Slice the pork belly into 1.5 cm thick slices and marinade with light soy sauce and dark soy sauce for at least 30 minutes. Don’t discard the soy sauce left over from marinating the pork.
  2. Wash and peel the lotus root and slice it into 2 cm thick slice and cut each slice it into quarters.
  3. Peel garlic and leave aside.
  4. Heat up 1 tablespoon of oil in a frying pan or skillet. Pan fry the pork belly until both sides of the pork belly are golden brown. Leave aside.
  5. Heat up 1 tablespoon of oil in the wok and stir-fry spring onion, ginger, garlic and all the spices until it’s aroma.
  6. Add the sugar into step 5 and turn down the fire to medium-low heat and gently stir until the sugar starts melting.
  7. Once the sugar has melted add the pork belly back in and mix evenly. This allows the sugar to coat the pork all over.
  8. Add all the seasonings and the left over soy sauce into step 7. Gently stir and mix evenly.
  9. Transfer everything from step 8 (pork belly, sauce and spice) to a stock pot and add lotus root and water. Bring it to a boil first and let it boil for a couple minutes then simmer for 1.5 to 2 hours. Add more water if it’s too dry and check it a couple times while simmering, just in case the sauce dies out. If you decide to cut the pork into different shapes, for example big cubes, the simmer time might increase. So please be aware of this.
  10. You can garnish with some blanched sugar snap peas or snow peas. Serve with some cooked rice.


red cooked pork belly with lotus root

Oyster Sauce Chicken with Spinach Noodles

Oyster Sauce Chicken with Spinach Noodles

oyster sauce chicken with spinach noodles

Recently my husband has been pushing me to prepare something different for this website so I decided to have a go at making my own spinach noodles but I also used a kind of sauce that I don’t normally use.

I don’t normally use oyster sauce to cook as I’ve found most oyster sauces are a bit too salty taste. So, I rarely use them to cook dishes. Back when I lived in Taiwan Lee Kum Kee was a really popular brand for sauces and I’ve noticed their sauces a lot more in Chinese supermarkets here so I decided to give the Lee Kum Kee panda brand oyster sauce a go.

I bought a bottle of this sauce from my local Chinese supermarket and I also picked up a bottle of their Hoisin sauce as I recently went to a friend’s home for dinner and they used Lee Kum Kee’s Hoisin sauce which tasted great. My friend made some delicious chicken wraps with the hoisin sauce so I decided to make some dishes with these two delicious Chinese sauces.

I’ve always been a big fan of Lee Kum Kee’s products. I love their chili bean sauce and light soy sauce. I remember the first time I used Lee Kum Kee light soy sauce was because I didn’t have time to go to a Chinese supermarket to shop, so I went to my local supermarket bought a bottle of Lee Kum Kee’s light soy sauce and it tasted great! Now I have discover another two products from Lee Kum Kee and I was over the moon!

I used LKK’s oyster sauce and hoisin sauce to marinade the diced chicken thigh fillets. You can just marinade for 30 minutes but if you want to marinade longer for stronger flavours that’s up to you. LKK’s hoisin sauce tastes a bit like Chinese sweet bean sauce with a bit of a garlic flavour. So it’s sweet, salty with a bit of a garlic aroma. It’s perfect for stir-fries, duck wraps and marinated BBQ spareribs. It goes really well with pork, chicken and other kind of meat.

I use skinless chicken thigh fillets for this dish but you can also use diced chicken breast, mini fillet, pork mince, beef mince…etc. I made the spinach to go with this oyster sauce chicken. But if you think make noodle is way too much of hassles then use Chinese dried noodles, egg noodle, linguine, tagliatelle pasta, zoodle instead.

You can also use different vegetables to accompanies this dish, for example, if you are not a fan of mung bean sprouts then you can replace them with bok choy, chopped napa cabbage, snow peas, broccoli…etc. Please feel free to swap the vegetables yourself.

I have to use tinned bamboo shoot as we don’t have fresh bamboo shoot in the UK. So if you use tinned bamboo shoot remember to rinse it few times under cold water and soak it for 20 minutes and drain it well. This will stop the bamboo shoots tasting like they have just come out of a tin can. If you are using fresh bamboo shoots, please blanch before stir-frying.

This is a nutritionally dense dish as you can easily consume so many different vegetables in this dish. If you have any left over oyster sauce chicken and noodle. Store them properly in a clean dry container and next time when you want to reheat it. Just heat up a wok without any oil in it and stir-fry oyster sauce chicken first and add the left over noodle into the wok. Stir-fry for a couple minutes to heat, it will taste like chow mein! You can also add a couple tablespoons of water if you find it’s too dry while cooking!

oyster sauce chicken with spinach noodles
oyster sauce chicken with spinach noodles
oyster sauce chicken with spinach noodles
oyster sauce chicken with spinach noodles
oyster sauce chicken with spinach noodles



Oyster Sauce Chicken with Spinach Noodles

Course Main Dish
Cuisine Chinese
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 4 people


Ingredients for Oyster Sauce Chicken

  • 500 g Chicken Thigh Fillets skinless and cut into small dices
  • 140 g Tinned Bamboo Shoot rinse with cold water then soak for 30 minutes. Drain and cut into small dices
  • 5 Dried Shiitake Mushrooms rinse until soft then cut into small dices. Keep the water
  • 2 slices Ginger thin slices, finely chopped
  • 1 pieces Chili remove seed and finely chop
  • 2 cloves Garlic chop finely
  • 1 Spring Onion chop finely for garnish
  • 4 tbsp Shiitake Mushroom Water
  • 1 Mung Bean Sprouts handful, no exact amount
  • 1 Carrot julienne

Marinade for Chicken

  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1/2 tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1/2 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tsp Sugar
  • 1 tbsp Rice Wine or Shaoxing Rice Wine

Ingredients for Spinach Noodles

  • 280 g Plain Flour
  • 280 g Bread Flour
  • 100 g Spinach
  • 375 ml Water
  • 1 tsp Salt


Procedures for Oyster Sauce Chicken

  1. Marinade chicken for at least 30 minutes
  2. Boil a pot of water and blanch the mung beans sprouts and carrots. Cool down immediately in cold water and drain. Leave aside.
  3. Heat up 2 tablespoons of oil in a wok and stir-fry the ginger and chili first until aromatic.
  4. Add chicken into the wok and stir-fry for 1-2 minutes until the chicken looks cooked on the outside.
  5. Add bamboo shoot and shiitake mushroom and stir-fry for couple minutes.
  6. Add shiitake mushroom water into step 5 and cook for 3 minutes.
  7. Check the seasonings and you can season it with some salt if it’s necessary.
  8. Serve with spinach noodle, blanched mung bean sprout and carrot. Sprinkle some chopped spring onion on top as garnish!

Procedures for Spinach Noodles

  1. Mix plain flour, bread flour and salt in a big mixing bowl.
  2. Add spinach and water in a blender jar and blend all the ingredients together until smooth puree.
  3. Pass the step 2 spinach juice with a sieve. We only use the juice.
  4. Pour the juice into the step 1 and mix with a spatula first and after all the flour and spinach juice combined then use your hand to knead the dough.
  5. You can add some flour into the dough if you found it’s too sticky.
  6. Knead the dough for 3-4 minutes and cover it with cling film and leave it for 10 minutes. Repeat this procedure 3-4 times.
  7. Separate the dough into 4-5 portions and flatten them a little bit with a rolling pin. This procedure will make the dough easier to pass through a pasta machine. You don’t need to flatten the dough paper thin.
  8. Use a pasta machine to flatten the pasta dough to around number 4 setting or about linguine pasta thin.
  9. Then use the other end to make the flatten dough into pasta/noodle shape.
  10. Add some flour on the noodles if you afraid they will stick together. Boil a pot of water and boil the noodles for 2-3 minutes then it’s ready to eat!

Stir Fried Beef with Thai Chive Flower and Bean Curd

Stir Fried Beef with Thai Chive Flower and Bean Curd

Stir Fried Beef with Thai Chive Flower and Bean Curd. Flowering chive (韭菜花) is also known as Thai chive flower, garlic chive flower or chive flower buds. This vegetable has a very strong smell and some people think it’s utterly stinky. Even though it really smells, it tastes really delicious in dishes. It’s very popular in China, Taiwan, Thailand and other Asian countries.

In Chinese cuisine, people make all kinds of different and delicious stir-fry dishes with this vegetable. When I was really young, I travelled around China with my parents. We took a train from Xian to Guangzhou and on the train the chef cooked this dish and made all of the passengers on the train literally drool from the smell of this dish.

I personally stir-frying with pork, beef, chicken and sliced bean curd but this is dish that can be easily adjusted to make it either vegetarian or vegan. You can use more bean curd and flower chive but leave out the meat and it will still taste delicious.

You can also add other vegetables like mung bean sprouts, mange tout and different coloured peppers to accompany this dish. This is entirely up to you.

How to prepare flowering chive?

  1. Trim the bottom part of the flowering chive and cut into 3cm long sections. The bottom part of the flowering chive can be quite woody and tough in both texture and taste.
  2. Wash it with cold running water. I will soak it in water for 15 minutes then drain the water. It’s then ready to cook.

Because this is a stir-fry dish, I would recommend you to have a look at an article I wrote for “ Chinese Stir-Fry Tips”, especially if you’re not too familiar with the this cooking methods.

This dish is a great “weeknight dinner” or “life saver recipe for the working mum” as this dish is packed with nutrition, it’s very easy to make and it’s quick to make as well.

If you marinade the beef the day before, when you come home all you need to do is cook some rice, wash and slice vegetables and cook it. This dish will be ready within 15 minutes and it’s also delicious!!

For the seasonings, I won’t put any extra seasonings into this dish. The reason is all the beef marinade sauce and the chili bean sauce will be strong enough. Chili bean sauce is quite salty hence not needing extra seasonings but if you want it to taste stronger by all means add to the seasonings.

Stir Fried Beef with Thai Chive Flower and Bean Curd
Stir Fried Beef with Thai Chive Flower and Bean Curd



Stir Fried Beef with Thai Chive Flower and Bean Curd

Course Main Dish
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 people



  • 280 g lean beef julienne
  • 140 g flowering chive slice into 3cm lengthways
  • 180 g bean curd
  • 1 chili
  • 1 clove garlic

Marinade for beef

  • 2 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 1/2 tbsp demerara sugar or caster sugar
  • 1/2 tbsp potato starch or corn flour
  • 1 tbsp rice wine or Shaoxing rice wine
  • 1 tbsp water


  • 1 tbsp chili bean sauce also called Doubanjiang
  • salt to taste


  1. Marinade the beef for at least 15 minutes.
  2. Heat up 1-2 tablespoons oil in a wok and stir-fry garlic and chili first until the aroma comes out.
  3. Add chili bean sauce into the wok and stir-fry for 20 seconds.
  4. Add beef into step 3 and stir-fry for another 30 seconds.
  5. Add Thai Chive Flower and stir-fry for 10 seconds then add bean curd.
  6. If it’s too dry then you can add a little bit of water, check the seasonings and ready to serve.

Stir Fried Beef with Mung Bean Sprouts

Stir Fried Beef with Mung Bean Sprouts

Stir-fries are one of the most popular and common cooking methods in Chinese cooking. I like serving stir-fried dishes during busy weeknights because you can make a nutritionally dense meal in 15 minutes with a Chinese stir-fry. You can check out this article that I wrote about stir-fry cooking tips here before you start cooking.

I added mange tout into this recipe to make this stir-fry dish more colourful. You can use other vegetables instead of mange tout or you can just only use mung bean sprouts and beef to make a delicious stir-fry dish.

Mung bean sprout is one of my favourite Chinese / Asian vegetables. It contains barely and fat or calories and it’s full of nutrition and has multiple health benefites. It also tastes delicious and I love their crunchy texture and light sweetness in flavour. Mung bean sprouts contain lots of Vitamin B and C are are full of folic acid as well as being full of protein.

You can click here for more information and recipes about mung bean sprouts. I wrote this article about mung bean sprouts for’s Chinese food page a while ago.

For food photography purposes, I remove the roots of the mung bean sprouts before I cooked the but in reality removing the roots takes a long time to do. If you’ve had a busy day and just want to quickly cook your dinner and take a rest then you really don’t need to both removing the roots of the the mung bean sprouts. It won’t affect the taste of the dish either way.

You can also replace beef with pork or chicken. I’ve used beef in my recipes quite a lot recently because I’ve suddenly found out I haven’t made enough dishes recently with beef. My husband and I are also come through a big fitness push and beef is full of protein so great for weight loss. So I’ve decided to focus on beef recipes recently.

I put a little bit of bicarbonate of soda in the beef when I marinade it as this can make the texture of the meat a bit softer. Another tip for cooking lean beef is not to cook it for too long. 20-30 seconds is more than enough time but you need to make sure your sliced pieces of beef ar similar in size and also not too thick. Sometimes I’ve seen supermarkets sell stir-fry beef and the beef often isn’t sliced thin enough but again adjust cooking times to suit the thickness of the meat. You can use either beef sirloin or fillet for this dish.

Recent Update Of My Life:

Chris and I have started looking for a new property but it’s so difficult in Edinburgh as the prices have shot through the roof in the last several years. Now if you want to rent a 2-bedroom flat in a nice area in Edinburgh you need to pay in the region of £900 a month. Some areas are cheaper but can be awful and there are other areas where you can pay two or three times that amount for the same amount of bedrooms but these are way out of our range. We are desperately trying to move into a good catchment area as our daughter is going to start school in 2017 and our current local primary school is statistically the worst in Edinburgh. While we know primary schools aren’t the be all and end all of a child’s education, the local secondary school is also the worst in Edinburgh, so, we have to move!

So if anyone knows of any two or three bedrooms properties in Edinburgh (three is preferable as we really need an office space at home) with a good size kitchen please contact me. My current kitchen is the size of a pigeon cage and for a chef and food writer it’s driving me absolutely nuts. A big practical kitchen in our next property is an absolute must and it will allow to cook all kinds of extra things like Chinese buns, pastries, home made noodles etc which I don’t have space to do now.

Stir Fried Beef with Mung Bean Sprouts
Stir Fried Beef with Mung Bean Sprouts



Stir Fried Beef with Mung Bean Sprouts

Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people



  • 450 g lean beef julienne
  • 280 g mung bean sprouts rinse under water and remove the roots
  • 30 g mange tout wash with running water, drain and leave aside
  • 1 spring onion slice 3cm lengthways
  • 1 chili remove seeds and julienne

Marinade for beef

  • 1 tsp ginger finely chop
  • 1 clove garlic mince it
  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tbsp potato starch or corn flour
  • 1 tbsp rice wine or Shaoxing rice wine
  • 1/2 tbsp demerara sugar or caster sugar
  • 1/4 tsp coarse black pepper
  • 1/2 tsp bicarbonate soda


  1. Marinade beef for at least 30 minutes
  2. Heat up 1 tablespoon of oil in a wok and stir-fry beef for 20 seconds. Turn off fire and place beef on a plate. Leave it aside.
  3. Clean the wok and dry it. Heat up ½ tablespoon oil and stir-fry spring onion and chilli first until the fragrant comes up. This will take about 10 seconds.
  4. Add mange tout and mung bean sprouts into wok and stir-fry for 20 seconds.
  5. Add beef back in the wok and stir-fry for another 20 seconds. Season with salt (or not) then it’s ready to serve. You can serve this dish with cooked warm rice.

Pineapple Prawn Fried Rice

Pineapple Prawn Fried Rice

pineapple prawn fried rice

One of my favourite dishes when I was young is this pineapple and prawn fried rice. Possibly the most endearing memory of this dish is having the fried rice served literally in a pineapple. It’s just so much fun to see food that has been served in a pineapple rather than ordinary plates or bowls.

I’m not really a big fan of pineapple, I won’t eat it as a fruit on itself, but I really like cooking dishes with pineapple in them. These include this prawn and pineapple fried rice dish as well as sweet and sour dishes in general. I just think pineapple once “cooked” tastes so delicious.

You can also add some toasted cashews or sweet cashews to give this dish a little bit of a nutty and earthy aroma. If you have a shellfish or seafood allergy you can replace the shrimps/prawns with chicken.

I think the most difficult part of this recipe is how to dig out the pineapple meat from the pineapple. We will use the shell of the pineapple to serve our pineapple fried rice inside. I have included procedure photos with information on what to do in this article.

pineapple prawn fried rice ingredients
Procedures for how to dig out the pineapple meat:
pineapple prawn fried rice

1. Take a whole pineapple

pineapple prawn fried rice
2. Slice the pineapple along the middle
pineapple prawn fried rice
pineapple prawn fried rice

3. Cut around the inside of edge of the pineapple in a square pattern

pineapple prawn fried rice
pineapple prawn fried rice
pineapple prawn fried rice

4. It’s easiest if you cut out the pineapple meat in square or rectangular sections. This method is much tidier

pineapple prawn fried rice

5. Pineapple meat has been cut-out. You may need to pull the meat out by hand but this is perfectly fine.


Pineapple Prawn Fried Rice

Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people



  • 25 pcs prawns peel, de-vein and clean
  • 800 g pineapple 1 small whole pineapple including skin, head, etc
  • 450 g rice cold or leftover
  • 2 spring onions keep all parts
  • 100 g Frozen peas and sweetcorn
  • 100 g carrot small diced
  • 4 eggs large


  • 2 tbsp light soy sauce
  • Salt to taste

Marinade for prawns

  • 2 pinches salt
  • 1 tsp rice wine
  • 1/4 tsp coarse black pepper


  1. Marinade prawns with marinade for 10-15 minutes.
  2. Mix 3 eggs yolks with cold rice and leave aside.
  3. Beat the other egg, egg whites and leave aside.
  4. Cut pineapple into half and dig out the pineapple, then cut the pineapple meat into small dices.
  5. Boil water in a small saucepan and cook carrots until al-dente and add peas and sweet corn to finish. Drain the water and leave aside.
  6. Heat up a little bit of oil in a wok and stir-fry onions first until they are soft. Then add pineapple to stir-fry for 20 seconds.
  7. Add prawns and stir-fry until it starts to change to a red colour. Cook until prawns have completely turned red in colour then place on a plate and leave them aside.
  8. Clean the wok and dry it. Heat up 1 tablespoon of oil and stir-fry the green part of the spring onion first until the fragrance comes out.
  9. Add beaten eggs and stir-fry it like scramble eggs. When you see the eggs still half runny, add rice and stir-fry it. Use a wooden spoon to gently press the rice and mix up to try to loose any lumps in the rice.
  10. Add white part of spring onion and vegetables (carrot, sweet corn and peas) then keep stir-frying for another 30 seconds.
  11. Add prawns and pineapple back in the wok and stir-fry for a further 20 seconds.
  12. Add salt and soy sauce into rice and stir-fry for another 20 seconds. Ready.