Prawn and Pineapple Thai Fried Rice
Ingredients
- 600 g cooked jasmine rice (cooled)
- 300 g raw king prawns
- 220 g tinned pineapple chunks in juice
- 2 eggs
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 red chilli
- 4 spring onions
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 396 kcal
- Protein
- 21.8 g
- Carbohydrate
- 51 g
- of which sugars
- 8.1 g
- Fat
- 10.5 g
- of which saturates
- 1.8 g
- Fibre
- 1.5 g
- Salt
- 2.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a wok over a high heat. Add the prawns and stir-fry for 2 minutes until pink, then remove and set aside.
- 2
Push a little oil to the centre, crack in the eggs and scramble until just set.
- 3
Add the cold rice, breaking up clumps, and stir-fry for 2 minutes.
- 4
Return the prawns to the wok along with the drained pineapple chunks and sliced chilli.
- 5
Splash in the fish sauce and soy sauce, toss everything together for 1 minute.
- 6
Scatter over sliced spring onions and serve straight away.
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