Prawn Fried Rice with Pork, Pineapple and Coriander

One of the main ingredients in this Vietnamese dish from Rick Stein's Far Eastern Odyssey is the Chinese Red Roast Pork or Char Siu. You can buy this pre cooked in some Asian shops but you can also easily make it. You can use pork belly or the less fatty pork fillets (which I chose). The pork is marinated over night in a mixture of garlic, ginger, dark soy sauce, honey, Chinese rice wine, five spice powder and red food colouring. It is then cooked on a baking rack over a roasting tin containing about 1cm water. The pork has a lovely flavour and could be eaten on its own or used in a variety of dishes.
For the fried rice you pre cook some long grain rice. You then fry some chopped garlic (nearly a whole head) and red chillies in a wok before adding the rice, sliced pork, cooked prawns and chopped fresh pineapple. Once this has heated through you add some light soy sauce, crisp fried shallots, coriander, salt and pepper.
This was a very quick easy dish to make and it had a lovely mixture of flavours. The fresh pineapple and the  aromatic five spice powder on the pork really make it.
Rating 8 out of 10.