Ching He Huang's Black Pepper Bacon Pineapple Fried Rice #LeithsTakeovers

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Ching He Huang's Black Pepper Bacon Pineapple Fried Rice #LeithsTakeovers

Image Credit Kyle Books and Tamin Jones.

Who doesn’t love ham and pineapple pizza? Hawaiian is one of my favourite pizza flavours and I can’t get enough of it, so a bacon and pineapple fried rice is the next best thing.

The black pepper helps to add a bit of heat and spice to complement the smoke of the bacon and the sweetness of the pineapple. For those who are sceptical about pineapple in fried rice, it’s a staple dish and hails from the Yunnan region in China.

If you’re vegan, you can lose the bacon and instead wok-fry some rehydrated cubed dried Chinese mushrooms, which are a great textured, earthy-smoky substitute.


Serves 2

Black Pepper Bacon Pineapple Fried Rice
1 tablespoon rapeseed oil
2.5cm piece of fresh ginger,peeled and grated
150g smoked bacon lardons
1 teaspoon dark soy sauce
Pinch of ground or cracked black pepper
6 large fresh shiitake mushrooms, sliced into 1cm strips
300g cooked jasmine rice
2 tablespoons tamari or low- sodium light soy sauce
100g fresh pineapple flesh, finely diced into cubes
1–2 spring onions, sliced on a deep diagonal, to garnish

To serve
Sriracha chilli sauce
A few lime wedges (optional)


  1. Heat a wok over a high heat until smoking, add the rapeseed oil and give it a swirl.
  2. Add the ginger and stir-fry for 5 seconds, then add the lardons and stir-fry for 1 minute to caramelise them around the edges. Season with the dark soy sauce and black pepper and toss well.
  3. Add the mushrooms and wok together for 30 seconds.
  4. Tip in the cooked rice, season with the tamari or light soy sauce, then tip in the pineapple and stir gently to mix well.
  5. Garnish with the spring onions and serve with some sriracha chilli sauce. For an extra zing and a truly tropical taste, you can squeeze some lime juice over, if you like.

Recipe from Wok On by Ching-He Huang is published by Kyle Books £20,00,, Photography by Tamin Jones. Order a copy here.

Ching-He Huang

Author: Ching-He Huang


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