Thai inspired pineapple and prawn rice

Prep

15-30 mins

Total

35 MIN

Servings

6 Servings

This Thai-inspired pineapple and prawn fried rice is a delight to have on the table any day of the week. Packed full of flavour and juicy pieces of ...

Ingredients

  • 3

    Eggs, lightly beaten

  • 500

    g

    Raw prawn cutlets, defrosted

  • 3

    Garlic cloves, minced

  • 1

    Onion, diced

  • 1/3

    cup

    Roasted cashew nuts

  • 1

    cup

    Frozen peas

  • 425

    g

    Golden Circle pineapple pieces in juice, drained

  • 2

    Spring onions, sliced

  • 3

    cups

    Cooked jasmine rice

  • 2

    tbsp

    Soy sauce

  • 2

    tbsp

    Fish sauce

  • 2

    tsp

    Sugar

  • 1/4

    tsp

    Ground turmeric

  • -

    Lime wedges, optional


Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

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