Thai inspired pineapple and prawn rice

6 Servings


35 MIN


15-30 mins


20 MIN



Eggs, lightly beaten

500 g

Raw prawn cutlets, defrosted


Garlic cloves, minced


Onion, diced

1/3 cup

Roasted cashew nuts

1 cup

Frozen peas

425 g

Golden Circle pineapple pieces in juice, drained


Spring onions, sliced

3 cups

Cooked jasmine rice

2 tbsp

Soy sauce

2 tbsp

Fish sauce

2 tsp


1/4 tsp

Ground turmeric


Lime wedges, optional


Step 1

Heat a drizzle of olive oil in a large frying pan or wok over medium-high heat. Add the eggs and scramble until just cooked, then transfer to a plate and set aside.

Step 2

In the same pan, add a drizzle of olive oil and cook the prawns for a few minutes on each side or until starting to colour. Remove from the pan and set aside.

Step 3

Add the garlic and onion to the same pan and sauté for 4-5 minutes or until the onion is starting to soften, adding extra oil if necessary. Stir through the cashews, peas, pineapple and three-quarters of the spring onion and cook for a minute.

Step 4

Return the egg and prawn back into the pan, along with the rice, soy sauce, fish sauce, sugar, and turmeric and season with salt and pepper. Cook for 4-5 minutes or until the rice is heated through.

Step 5

Sprinkle over the remaining spring onions and garnish with lime wedges. Serve and enjoy!