Thai pineapple & prawn stir-fried rice
★★★★★ Rating

Thai pineapple & prawn stir-fried rice

This is my version of a Thai classic. The pineapple works so well, adding sweetness which complements the prawns. A delicious, super-speedy dish to have up your sleeve!
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
12

INGREDIENTS

  • 1tbsp neutral oil
  • 2 spring onion, sliced
  • 2 cloves of garlic, finely chopped
  • 150g raw king prawns
  • 2 eggs
  • 250g of cooked rice (I used Nice Rice)
  • 3-4 cm slice of fresh pineapple, cubed
  • tsp curry powder
  • 1 tsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp oyster sauce
  • 1 red chilli, finely chopped

DIRECTIONS

  1. Heat 1 tbsp of oil in a large frying pan or wok, over over a high heat. Add the spring onion and garlic and stir-fry for 1 min or so.
  2. Add the prawns and stir-fry until they start changing colour (but are not fully cooked). -Push them to one side and crack in your eggs. Leave for a moment before lightly scrambling.
  3. Add your rice and combine
  4. Add the pineapple, curry powder, soy, fish sauce and oyster sauce.
  5. Combine well, then sprinkle over the chilli and serve!
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