Authentic Chinese Fried Rice with Level Hot Pineapple & Lemongrass Sauce

Bring the irresistible flavours of your favourite Chinese restaurant into your kitchen with Authentic Chinese Fried Rice featuring Miris by Islandmom Level Hot Sauce. The natural sweetness of pineapple and the refreshing aroma of lemongrass blend beautifully with Scotch Bonnet chillies, creating a bold yet balanced fried rice packed with authentic wok flavour. Every spoonful delivers smoky, savoury goodness with a subtle tropical kick, making it a delicious fusion of Chinese cuisine and Sri Lankan craftsmanship.

Prep Time:: 15 mins
Total Time:: 35 mins
Servings:: 4 people

Chilled rice, vegetables, eggs, and your choice of protein are tossed with Level Hot for a quick, flavourful meal.

Ingredients

For the Fried Rice 4 cups cooked jasmine rice (day-old and chilled) | 200g boneless chicken breast, diced | 150g prawns, peeled and deveined (optional) | 2 eggs, lightly beaten | 2 tbsp vegetable oil | 1 tbsp sesame oil | 2 tbsp Level Hot Sauce | 2 tbsp light soy sauce | 1 tsp oyster sauce | 3 cloves garlic, finely chopped | 1 tsp fresh ginger, minced | ½ cup carrots, finely diced | ½ cup green beans, finely chopped | ½ cup spring onions, sliced | Salt to taste (if required)
Garnish Spring onions, finely sliced | Toasted sesame seeds (optional)

Method

Cook the Eggs

Heat a wok over high heat. Add a little oil and scramble the eggs until just cooked. Remove and set aside.
Cook the Protein

Add the vegetable oil to the hot wok. Stir-fry the chicken for 4–5 minutes until lightly browned. If using prawns, add them during the final 2 minutes and cook until just pink. Remove and set aside.
Build the Flavour

Add the sesame oil, garlic, and ginger to the wok and stir-fry for 30 seconds until fragrant. Add the carrots and green beans, cooking over high heat for 2–3 minutes so they remain slightly crisp.
Fry the Rice

Add the chilled rice, breaking up any clumps with a spatula. Stir-fry over high heat for 3–4 minutes until the rice is heated through and lightly toasted.
Add the Sauces

Pour in the soy sauce, oyster sauce and Level Hot Sauce. Toss continuously to coat every grain of rice evenly.
Finish

Return the cooked chicken, prawns, and scrambled eggs to the wok. Add the spring onions and then stir-fry for another minute until everything is well combined.

Serve immediately while hot.